Seared Ahi Tuna

Looking to add more fish dishes into your diet? This seared ahi tuna recipe is easy and quick enough for a weeknight meal. Because the tuna is seared, it takes just about 5 minutes to cook which means the whole meal can on the table in under 30 minutes.

Seared ahi was super popular in the 90s, and when I first tried it, it was served with a generous pat of wasabi butter which is divine! Fresh ahi tuna steaks are lightly seasoned, then brushed with oil and given a quick sear over medium high heat. Because the tuna is meant to be medium rare in the center, they cook for just about 1 minute per side. I finish them with a light teriyaki glaze. (This post was originally published on February 3, 2012)

What is ahi?

Ahi is the Hawaiian word for yellow fin or bigeye tuna, with yellowfin tuna being the most common on the mainland. Essentially saying “ahi tuna” is redundant and the same as saying “scampi shrimp”, they both mean the same thing. 

How to choose the best tuna

For the highest quality fresh fish, visit your local fish market or store that sells excellent quality fresh tuna. Stores like Whole Foods, Bristol Farms or your local health food store should carry very good raw tuna. If you can’t find sushi-grade ahi tuna, don’t worry. In order for tuna to be classified as sashimi grade or sushi-grade tuna, it can’t be sold in the same case as other raw fish, but that doesn’t mean it’s not perfect safe to sear. Once it’s been seared on all sides, any pathogens that might have come in contact with the raw tuna will be eliminated. For best results, choose tuna steaks about 1″ to 1 1/2″ thick. 

Ingredients for seared ahi tuna

For this recipe, I chose one 10 ounce tuna steak and cut it into two pieces. I figure between 4-6 ounces of meat per person. Marinate the raw ahi tuna in sake (rice wine) for about 15 minutes before grilling. The teriyaki glaze takes just a couple of minutes.

• Ahi tuna steaks
• Rice wine or sake to marinate.
• kosher salt to season
• high smoke point oil. I like avocado oil or light olive oil.

​Soy glaze

​This glaze is optional, but it takes less than five minutes to make, and gives the seared tuna steak a nice shine and extra pop of flavor. The recipe is for 2 steaks. Mix the rice wine, soy sauce and sugar together in a small sauce pan and bring to a gentle simmer. Reduce the glaze for just a minute or two while stirring constantly. It should thicken and the sugar should be dissolved and coat the back of a spoon. Set it aside to brush on the finished seared.

• Sake or rice wine 
• soy sauce (or coconut aminos)
• sugar

Wasabi butter

To make the wasabi butter, mix 1 Tablespoon of salted butter in a small bowl with 1 1/2 teaspoons wasabi for every 2 tuna steaks. This allows about 2 teaspoons wasabi butter per steak. Add more or less wasabi to taste. We like it medium spicy. Spoon it onto a piece of parchment and roll it into a cylinder. Store it in the fridge until ready to serve.

• salted butter
• wasabi paste

How to make seared tuna steaks

Use a cast iron skillet, large skillet, or stove-top cast iron grill if you like grill marks. While the grill is heating up, marinate the fresh tuna in rice wine or sake for 10-15 minutes and make the wasabi butter. Brush grill with oil to prevent sticking. Because you’re going to be searing for 1 minute on each side, use a stop watch or timer so you don’t over cook them! 

• Heat grill over medium-high heat. Brush grill with oil. 
• Pat tuna dry with a paper towel. Season both sides with kosher salt. Brush steaks with oil.
• Place seasoned ahi tuna on grill and set timer for 1 minute. Flip steaks and grill another minute. Then grill the sides of the tuna steak quickly 30-45 seconds. If you’re using a thermometer the internal temperature should be 115-120 degrees F. for medium rare. 
• The tuna will continue to cook once it’s off the grill.
• Brush tuna with glaze and serve with a dollop of wasabi butter.

What to serve with seared ahi tuna steaks

• Asian Salad Dressing

• Fried Rice

• Stir Fry Vegetables