Ahi Tuna Steak Recipe
Ahi Tuna Steak Recipe – quick and easy way to prepare restaurant quality tuna steak at home. This seared, sesame crusted Ahi tuna is ready in 5 minutes and can be served with a salad, greens, mushrooms or potatoes.
The only tuna steak recipe you’ll ever need! This method is foolproof and seriously the best!
I’ve never lived by the sea/ocean, so I usually get my fish at the store.
Getting it from a specialized fish store or market, may ensure that you get a better quality fish for the price, especially if the tuna is wild caught. It tends to be a little more tender, darker in color and of course more delicious.
What is Ahi Tuna
The types of tuna, that are used for steaks are: Albacore, Yellowfin, Bluefin and Bigeye.
There are differences in color, flavor, fat content and of course the cost, between the different types of fish.
Bluefin tuna is definitely the best choice, especially if you are going to consume it fresh.
I used yellowfin tuna in today’s recipe.
How do you choose what type of tuna steak to use?
I’d say go with Bluefin tuna steak, if you can find and afford it. Otherwise any other option will be fine.
- Always look for the freshest fish possible. If they have a large filet at the fish store, where they could cut a steak from it for you, this will be great!
- No strong smell.
- There should be no dark spots.
- No “rainbow” sheen covering the fish.
The Best Way To Cook Ahi Tuna
So is there a “best way” co cook tuna? Are you supposed to eat it fresh (uncooked)? Or eat it canned?
Sushi grade tuna (Sashimi grade) is usually safe to eat raw. It is strictly preserved on the boat, right after is has been caught. It may have been flash frozen to keep is safe to consume raw (no parasites developing on the inside and outside of the fish).
Sear it – you can use sushi grade tuna for this. Quickly sear it at high temperature on the stove top in some oil, until it develops a crust, but remains pink on the inside. Make sure all the sides on the outside are cooked. For searing you can use any other type of tuna steak available. To sear a tuna steak: Heat vegetable oil in a cast iron skillet on high heat. Cook seasoned tuna steaks for 60 seconds on both large sides, then cook on the smaller sides for 30 seconds.
Can you grill it?
Tuna fish steaks can be grilled and they taste delicious, when cooked this way.
Season with salt and pepper and grill on high heat for 30-60 seconds per side, until golden brown. The internal temperature should be 125 F.
- Use fresh fish
- Choose the right size of tuna steak – get one that is 1 or 1 1/4 inches thick, because thinner steaks cook faster and may become too dry on the inside. Two 6-8 ounce steaks will be enough for 2 people. Add a side dish, of course.
- Bring the fish to room temperature
- Pat dry the fish steak very well.
- Don’t overcook it, the internal temperature should be at least 125 F (52 C).
- It doesn’t need much seasoning, but salt and pepper. Crusting it with sesame seeds is optional. I love the flavor, that cooked sesame seeds bring.
- Other seasoning: Soy sauce, garlic powder, cayenne pepper, oregano, Italian seasoning – they are optional. Drizzle with lime juice for extra freshness. Lime zest can be also added to the sesame crust for extra flavor.
- Let the seared fish “rest” for 5 minutes, before cutting into it. This way, most of the juices will remain inside. Cut with a sharp knife.
- How to cut tuna steak after cooking? Slice the cooled tuna steak against the grain into 1/2 inch pieces.
What to serve this seared tuna steak with?
More Tuna Recipes:
Ahi Tuna Steak Recipe
- 10-12 oz tuna steak
- 3 tbsp vegetable oil — divided
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp oregano
- 1/4 tsp Italian Seasoning
- Lime juice
Take the tun steak out of the fridge and bring to room temperature (for at least 40 minutes before cooking).
Pat dry very well with paper towels.
Goat the steak with oil. Season with salt and pepper. Add the optional seasonings (if using any).
Mix the sesame seeds on a plate.
Press the steak to coat in seeds.
Heat 2 tbsp of the oil in a cast iron pan over high heat for 2 min.
Add the tuna. Cook for 60 seconds on both sides.
Hold the steak with kitchen tongs to sear the edges for about 30 seconds each.
Place on a cutting board and let it rest for 5 minutes.
Drizzle with lime juice.
Cut into 1/2 inch sliced against the grain. Serve with a side dish of your choice.
Keep any leftovers in an air-tight container in the fridge for 1 day.