Seared Ahi Tuna
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 protein any night of the week.
Servings: 6 - 8
Calories: 366kcal
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.
Video
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.
Nutrition
Serving: 5oz | Calories: 366kcal | Carbohydrates: 7g | Protein: 40g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Cholesterol: 57mg | Sodium: 813mg | Potassium: 509mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3307IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 5mg