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Seared Tuna Recipe

Learn the secret to making perfectly Seared Tuna with a Sesame Seed Crust in just 10 minutes flat. A healthy, delicious ahi tuna recipe that is flavorful and easy to make.

4.9 from 147 votes
10 mins
Total Time
2
servings
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Seared Tuna

How to Make the Best Seared Tuna

There’s something undeniably impressive about serving perfectly seared tuna—that gorgeous ruby-red center surrounded by a crispy, golden sesame crust. This sesame-crusted seared ahi tuna delivers restaurant-quality results in just 10 minutes, making it an ideal weeknight dinner or elegant appetizer for entertaining.

The secret to this dish lies in two things: quality tuna and a screaming hot pan. You want sushi-grade ahi tuna that’s been properly thawed and patted completely dry. The sesame seed crust, flavored with garlic, thyme, and a touch of sugar, creates a beautiful contrast of textures and flavors against the buttery, rare tuna inside.

Whether you serve it sliced over a bed of greens, alongside some pickled ginger and wasabi, or simply on its own with a drizzle of soy sauce, this seared tuna is guaranteed to impress. The leftovers (if there are any) keep beautifully in the refrigerator for up to three days and taste just as delicious served cold.

Seared Tuna

Seared Tuna

Learn the secret to making perfectly Seared Tuna with a Sesame Seed Crust in just 10 minutes flat. A healthy, delicious ahi tuna recipe that is flavorful and easy to make.

4.9 from 147 votes
CourseFish
CuisineAsian
Keywordseared tuna, seared tuna recipe, seared ahi tuna, sesame crusted seared tuna, sesame tuna, sesame ahi tuna, best tuna recipe
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Servings2 servings
Calories236kcal
AuthorRare Ivy
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Ingredients

Tuna

Sesame Crust

Instructions

Prepare the Tuna

  1. Mix the Sesame Crust ingredients together in a small bowl.
  2. Pat dry the ahi tuna with paper towels.
  3. Place ahi tuna on a plate, coat all sides with soy sauce. This will help the sesame spice adhere to the tuna.
  4. Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it down into the flesh. Coat the sides.

Sear the Tuna

  1. The goal here is to get a nice golden sear on all sides without cooking the ahi tuna all the way through. HOT PAN is key.
  2. Heat a cast-iron skillet over medium-high heat, until very very hot. Turn your hood fan on. Place tongs, metal spatula and splatter guard (or lid) near the stove. When the pan is hot a flick of water should sizzle loudly.
  3. Once the skillet is hot, turn the fan on high. Add the oil and coat the pan and let it get hot. Carefully lay the tuna in the pan, pressing it down into the skillet with a metal spatula.
  4. Sear 45-60 seconds—checking the underneath by lifting one corner to see if it is golden. When deeply golden, carefully flip. If not golden, turn the heat up. Sear the other side, 60-90 seconds until golden. Sear the long edges using tongs to hold it upright.
  5. Place on a cutting board, blot if you like, then using a very sharp knife, thinly slice, and serve.

Notes

  • Use sushi-grade saku block ahi tuna for best results.
  • You can refrigerate the seared tuna for up to 3 days and serve it chilled.
  • The dried thyme can be substituted with other herbs like oregano or rosemary if preferred.
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