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Sesame-crusted seared tuna sliced to show a rare red center, served with mango salad, similar to this tuna steak recipe
Chef Emma

Seared Ahi Tuna Steaks with Soy-Ginger Marinade

Thick ahi tuna steaks marinated briefly in soy sauce, ginger, garlic, lime and toasted sesame oil, then seared in a smoking-hot skillet for a dark crust and a rare to medium-rare center. 2 steaks, about 30 minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Marinating time 15 minutes
Total Time 30 minutes
Servings: 2 steaks
Course: Main Course
Cuisine: Asian-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 ahi (yellowfin) tuna steaks about 8 oz / 225 g each, 1 to 1¼ inches thick
  • 3 tbsp low-sodium soy sauce 45 ml; tamari for gluten-free
  • 1 tbsp toasted sesame oil 15 ml
  • 1 tbsp unseasoned rice vinegar 15 ml
  • 1 tbsp fresh lime juice 15 ml, about ½ lime
  • 2 tsp honey or brown sugar
  • 1 tbsp fresh ginger finely grated
  • 1 large clove garlic finely grated
  • 1 tbsp neutral oil 15 ml, avocado or canola, for searing
  • 2 green onions thinly sliced, to finish
  • 1 tsp toasted sesame seeds to finish
  • lime wedges to serve
  • 2 tbsp white and black sesame seeds 18 g, optional, for a sesame crust

Equipment

  • 10- or 12-inch cast iron or carbon steel skillet
  • Shallow dish or zip-top bag
  • Tongs
  • Sharp slicing knife
  • Instant-read thermometer (for well done)

Method
 

  1. Whisk the soy sauce, sesame oil, rice vinegar, lime juice, honey, ginger and garlic in a shallow dish.
  2. Add the tuna steaks, turn to coat and refrigerate for 15 to 30 minutes (no longer than 1 hour), turning once.
  3. Lift the tuna out, let the excess drip off and pat it dry with paper towels. Discard the used marinade. For a sesame crust, press both sides into the 2 tablespoons of sesame seeds.
  4. Heat the skillet over high heat for 3 to 4 minutes. Add the neutral oil and heat until it shimmers and just begins to smoke.
  5. Sear the tuna without moving it: 45 to 60 seconds per side for rare, or 1½ to 2 minutes per side for medium-rare. Hold each steak on its edges for 10 to 15 seconds to brown them. For well done, sear 1 minute per side, then cook over medium heat, flipping once, until the center reaches 145°F (63°C).
  6. Rest the tuna 2 minutes, then slice ¼ to ½ inch thick across the grain. Top with green onions and sesame seeds and serve with lime wedges.

Notes

Times are for 1- to 1¼-inch steaks; see the time chart in the post for other thicknesses. FoodSafety.gov lists 145°F (63°C) for fish; rare and medium-rare tuna are below that, and pregnant people, young children, older adults and anyone with a weakened immune system should eat tuna cooked through. Refrigerate leftovers within 2 hours; eat rare tuna the same day and well-done tuna within 3 to 4 days. Calories are an estimate per steak from USDA FoodData Central values for raw yellowfin tuna and all of the marinade, oil and garnish, without the optional sesame crust (about 50 calories more per steak).