Marinated Seared Ahi Tuna
A quick and flavorful marinated seared ahi tuna recipe with a crisp sesame crust and rare center. Balanced with citrus, soy, and sesame for bold, restaurant-quality flavor—ready in under 30 minutes.
Servings: 2
Calories: 250kcal
Ingredients
For the Marinade:
- 2 tbsp low-sodium soy sauce or tamari
- 1 tbsp fresh lime juice or lemon juice
- 1 tsp toasted sesame oil
- 1 tsp honey or maple syrup
- 1 garlic clove finely minced
- 1 tsp fresh ginger grated
- 1/4 tsp red pepper flakes optional
For the Tuna:
- 2 sushi-grade ahi tuna steaks 6 oz each, 1-inch thick
- 1 tbsp avocado or grapeseed oil
- Kosher salt and black pepper to taste
- 1 tbsp sesame seeds optional
For Serving (Optional)
- Lime wedges
- Wasabi mayo or sriracha drizzle
- Cucumber salad avocado slices, or jasmine rice
Instructions
- Marinate the Tuna: Whisk all marinade ingredients in a bowl. Place tuna in a shallow dish or bag, pour marinade over, and turn to coat. Refrigerate for 20–30 minutes.
- Prepare for Searing: Remove tuna from marinade and pat very dry. Season lightly with salt and pepper. Press sesame seeds into the surface if using.
- Sear the Tuna: Heat a cast iron or heavy-bottom skillet over medium-high heat. Add oil. Sear tuna for 1 to 1½ minutes per side for rare, or 2 minutes per side for medium-rare.
- Rest and Slice: Transfer to a cutting board and let rest 1–2 minutes. Slice against the grain into 1/2-inch strips.
- Serve: Serve with lime wedges, sauce, and your favorite sides.
Notes
- Always use sushi-grade ahi tuna for safety and optimal flavor.
- Don’t marinate longer than 30 minutes—acidic ingredients can start to “cook” the tuna.
- For best sear, use a cast iron skillet and oil with a high smoke point.
- Try pairing with sesame soba noodles, avocado, or Asian slaw.
- To switch it up, try adding a miso glaze or a spicy ponzu drizzle!