This is the most amazingSeared Ahi Tunathat you can make right at home! Infused with bold flavors from an Asian-style marinade, this dish makes a fantastic appetizer or healthy dinner.
In a bowl, whisk together the first 7 ingredients to make the marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours, up to overnight; turn fish over at least once in the middle of marinade time.
Heat 3 TB oil in a large heavy skillet until oil is smoking.* Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
Serve chilled or at room temp. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.
If you're marinating the ahi overnight and are concerned about ahi tuna steaks being "cooked" in acidity, you can choose to add lemon juice 1-2 hours prior to cooking.
Use a heavy, large aluminum or stainless steel skillet; forgo nonstick pans here. We've used our faithful All Clad stainless steel skillet for many, many years, and it continues to serve us well. It's a heavy duty work horse in the kitchen and is meant to last a lifetime.
Remember, the ahi will continue to cook a bit more while resting on the cutting board, so you'll want to carefully manage the minutes your tuna sits on the pan.
Seared ahi is best eaten on same day. However, leftovers can be tightly wrapped and chilled for up to 1 day.
To keep dish gluten-free, double check that your soy sauce is labeled gluten-free. Our favorite gluten-free soy sauce is Tamari.
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