Seared Ahi Tuna
by Sommer Collier — on Oct 22, 2025 This sesame-crusted and seared ahi tuna recipe features a soy and miso marinade that infuses the fish with deep umami flavors, in as little as 10 minutes! Add slices of seared yellowfin tuna on top of salads or with your favorite sides as an easy yet elegant main dish protein any night of the week.
Sommer’s Recipe Notes
Although I mainly serve comfort food at home, like my easy salmon patties, every now and again, I like to make something simple but slightly more sophisticated.
While sushi-grade yellowfin tuna might not be the least expensive main protein available, it is certainly worth every penny, in my opinion. It’s light yet meaty with just the right touch of sweetness. Plus, it is super easy to work with in the kitchen. And since Seared Ahi Tuna is synonymous with high-end dining, it always impresses my family and friends when I serve it at home!
In fact, this restaurant-quality seared yellowfin tuna recipe is so unbelievably effortless to make and delicious, I use it again and again whenever I need an elegant dish in a snap.
Why I Love This Seared Tuna Recipe
- Amazing umami flavor – This recipe includes a marinade made with a combo of miso paste, soy sauce, and garlic. The buttery soft ahi tuna absorbs the flavors beautifully, so every bite is exploding with deeply savory flavors.
- Versatile main dish – Serve protein-packed seared tuna on salads or rice bowls. But this main dish is not just for Asian-inspire cuisine! I love to serve it American-style, as an appetizer over toasted baguettes, or even over fresh sautéed corn succotash, creamed corn, or collard greens.
- Quick and easy – From start to finish, this recipe takes only 20 minutes to make. That includes marinating the fish for as little as 10 minutes before coating in sesame seeds and quickly searing!
It should be noted that you can simply salt and pepper the raw fish, roll it in sesame seeds, and sear it. You do not have to marinate tuna steaks before cooking them. However, taking the time to marinate the tuna for just a few minutes gives it such a lovely flavor!
Ingredients and Tips
- Yellowfin tuna – Also known as ahi (the Hawaiian name for tuna), both names refer to the same species of fish. I always look for the piece of fish with the darkest reddest color, as this is usually a sign of quality.
- Soy sauce – I suggest low-sodium soy sauce, so the salty flavor is not overwhelming.
- Miso paste – I like white miso paste, which has a mellow umami flavor compared to punchy red miso. If possible, find it in a convenient squeeze pouch, so it’s easy to store and reuse later.
- Garlic – Freshly mince the garlic or use minced garlic from a jar.
- Sesame seeds – A blend of tricolor seeds has a delicious balance of nutty flavors and looks lovely, too! However, I often make this recipe with just white or black sesame seeds.
- Oil – I use sesame oil to complement the seeds and Asian-inspired flavors in the marinade. But you can use your choice of high-heat, high-quality, and neutral-flavored oil to sear ahi tuna steaks.
How to Make the Best Seared Ahi Tuna Recipe
Tip for Success – Once the gorgeous ahi tuna steaks have marinated, take them out of the marinade and pat them dry with a paper towel. This step is important to ensure that the sesame crust is super crispy!
Find the full Seared Ahi Tuna recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Storage Notes
- Storing Leftovers – Transfer leftover seared yellowfin tuna to an airtight container and keep in the refrigerator for only a day or so. After that, the tuna starts to lose its delicate flavor and firm texture.
- Reheating – If you do have leftovers, I recommend enjoying them cold from the fridge on top of salads or other chilled dishes. It’s easy to overcook seared tuna if you try to reheat it in the microwave or on the stovetop.
Serving Suggestions
Thick slices of velvety-smooth seared ahi tuna add amazing flavor, buttery texture, and a touch of elegance to almost any dish. Even loaded nachos!
Enjoy them over hearty salads with your favorite crisp lettuce, veggies, and salad dressing. Here we’re serving the tuna on a simple bed of greens and tri-blend cabbage, with avocado slices, halved cherry tomatoes, sliced green onions, and a drizzle of wasabi mayo. You can also use the fish to make this mango and avocado ahi tuna salad recipe!
Seared yellowfin is an excellent main protein to have with any number of side dishes for dinner. The taste of the marinade is delicious when paired with spaghetti squash lo mein, or used in a Hawaiian-style ahi tuna poke bowl. Or simply serve over wilted greens for a light yet satisfying meal.
Frequently Asked Questions
Technically, no, you do not have to marinate the tuna before searing to make this yellowfin tuna recipe. But even just 10 minutes in the marinade makes the ahi incredibly flavorful, so it’s totally worth the little bit of time!
No, quality-grade tuna does not – and should not – need to be fully cooked throughout. A few minutes of searing on each side will cook the fish so that it’s safe to eat, while the meat stays vibrant pink and basically raw.
Seared Ahi Tuna
Video
Ingredients
- 2 pounds sashimi-grade ahi tuna steaks or yellowfin (if your ahi comes in slabs like mine, cut into 1 ½ inch steaks)
- ¼ cup soy sauce GF if needed
- 2 tablespoons miso paste
- 4-6 cloves garlic smashed
- ¾ cup sesame seeds any color
- 1 tablespoon sesame oil
Instructions
- Most of the time, Ahi tuna, AKA yellowfin, is sold in 1-1 ½ inch steaks. However, nice fish markets may sell it in large triangular fillets. If you buy good quality tuna as a large fillet, slice it into 1 ½ inch steaks before marinating and cooking.
- Mix the marinade in a large Ziploc bag. Zip it tight and shake it to combine. Place the steaks in the bag and let them marinate for at least 10 minutes but up to an hour.
- Meanwhile, set a large cast-iron skillet on the stovetop and add sesame oil to it. Then set out a shallow bowl with the sesame seeds.
- Once the tuna steaks have marinated, take them out of the marinade and pat them dry with a paper towel. *This step is important to ensure that the crust is crispy.
- Turn the stove on high heat. Once the sesame oil starts to smoke a little, place the tuna steaks in the hot pan and sear for 1 minute per side. *When using good quality tuna, you do not want to fully cook the tuna. Do you want it to be raw on the inside and crispy around the edges.
- Allow the tuna to rest for 2-3 minutes, then slice it against the grain into thin strips. Serve as-is with a side of soy sauce, or place over salads, rice bowls, or sautéed vegetables.
Notes
- Storing Leftovers – Transfer leftovers to an airtight container and keep in the refrigerator for only a day or so. After that the tuna starts to lose its delicate flavor and firm texture.
- Reheating – If you do have leftovers, I recommend enjoying them cold from the fridge on top of salads or other chilled dishes. It’s easy to overcook seared tuna if you try to reheat it in the microwave or on the stovetop.
