Sesame Seared Ahi Tuna
Sushi-grade ahi tuna crusted in sesame seeds, seared for 30 seconds a side so it stays rare inside, and sliced with a soy-ginger dipping sauce. Serves 4.
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Seared ahi is one of the fastest elegant dinners there is. The tuna is coated in sesame seeds, seared in a very hot pan just long enough to toast the seeds, and sliced to show a ruby-red center.
Because the center stays rare, buy tuna labeled sushi- or sashimi-grade from a trusted fish counter.
Ingredients
Tuna
- 2 sushi-grade ahi tuna steaks (about 1 pound total), 1 1/2 inches thick
- Salt and black pepper
- 1/2 cup white and black sesame seeds
- 2 tablespoons neutral oil
Dipping sauce
- 1/4 cup soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon grated ginger
- 1 green onion, sliced
- Wasabi and pickled ginger, for serving
Instructions
- Make the sauce. Stir the soy sauce, vinegar, sesame oil, ginger and green onion together.
- Coat. Pat the tuna dry, season with salt and pepper and press into the sesame seeds on all sides.
- Sear. Heat the oil in a skillet over high heat until shimmering. Sear the tuna 30 to 45 seconds per side, just until the seeds are golden.
- Slice and serve. Slice 1/4 inch thick with a sharp knife and serve with the sauce, wasabi and pickled ginger.
Tips
- Keep the tuna very cold until it hits the pan for the rarest center.
- A thicker steak gives a bigger red center.
Questions about this recipe
- Is seared ahi raw in the middle?
- Yes; only the outside is cooked, so use sushi-grade tuna.
- What can I serve with seared tuna?
- Rice, seaweed salad or a cucumber salad.
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