These Seared Ahi Tuna Steaks (also known as yellowfin or bigeye tuna) take only SIX MINUTES to cook to medium-rare perfection and are bursting with delicious umami flavor from the soy sauce and toasted sesame honey marinade recipe! And since marinating is optional, you can whip this tuna steak recipe up at a moment’s notice. I like serving these seared tuna steaks with rice and green beans, or simply over a bed of greens with an Asian-style salad dressing.
If I can get dinner on the table in less than 30 minutes, I’m a happy camper. Under 20? Even better. But under TEN? It’s almost too good to be true! But this one is DEFINITELY true.
So true that we’ve made these Six-Minute Seared Ahi Tuna Steaks twice in the past two weeks and fully plan on doing it again this coming week.
As you may have guessed from the title, this recipe only takes about six minutes, and it’s absolutely mouthwateringly delicious. And healthy. And EASY! What more could you want?
Fish in any form usually cooks up extremely quickly. Maybe that’s why I have so many salmon recipes on the blog. Like this Seared Salmon with Scallion Butter, and this 15-minute Poached Salmon with Chive Butter. And this Mandarin Orange Glazed Salmon!
Salmon is usually my go-to for fish, since it’s outrageously delicious and amazingly healthy.
But when I was at the grocery store the other day and saw these gorgeous ahi tuna steaks for $5 (that’s only $2.50 each!), I couldn’t resist.
What is Ahi Tuna?
Ahi tuna is type of tuna that is divided into two different species: yellowfin and bigeye. And it’s often cheaper than bluefin tuna, with a very similar flavor profile and texture. You can usually find it frozen at Trader Joe’s or your local grocery store for very inexpensive.
While I love salmon, it can be a bit pricey. And tuna, like salmon, is healthy and has an array of serious health benefits (including being high in Omega-3s and vitamin B12).
A seared tuna steak is a bit different than the canned tuna everyone is used to. For one thing: it comes in a whole, beautiful raw steak that holds its form much easier than other kinds of fish, which may tend to flake apart.
For another thing: it is usually cooked medium-rare: seared on the outside, red on the inside.
It actually looks very similar to a beef steak in this regard. It. Is. AMAZING.
Is it safe to eat raw ahi tuna?
If you’re nervous about eating raw fish, you should use your best judgement. You can always choose to cook these ahi tuna steaks all the way through to be well-done. There is always a risk to eating raw or undercooked seafood.
But tuna steaks are usually served seared on the outside and raw on the inside. Look up any seared ahi tuna recipe and you will see that it is almost always cooked this way. If you order it a restaurant, it’s bound to be cooked medium-rare as well.
If you’re looking for amazing flavor and texture, I personally think it’s worth the risk and I welcome you to jump on this bandwagon (unless you’re pregnant or have another medical reason not to consume raw fish – you should consult a physician if you’re concerned!). Fully cooked tuna can be a bit dry (like its canned counterpart), but when the outside is a crispy, salty, savory layer and the inside is a supple, soft, tender layer, it enhances the taste so much and the texture is amazing.
Plus, many of the bacteria that makes raw foods more risky to eat is usually found on the surface of the foods. If you sear the outside, as in this recipe, you’re killing off the bacteria that may make you sick. Same goes for a good seared steak.
Tuna, along with salmon, are fish that are least likely to have parasites, which is one of the reasons why you often see them served undercooked. If you buy sushi grade ahi tuna, it will have been frozen at a temperature which kills any potential parasites, so I recommend going this route just to be safe.
How to sear the tuna steaks
The fact that the tuna is served medium-rare accounts for its extremely fast cooking time. Just marinate the tuna in a mixture of soy sauce, oil, salt, and pepper (with some cayenne for some heat, if you want) preferably for at least ten minutes, or overnight.
For a typical ahi tuna steak (about 1.5″ thick), sear on each side for about two minutes (less time for rare; more time for medium). I recommend using a nonstick skillet for this, or a very well seasoned cast iron skillet (fish has a tendency to stick, and you don’t want to risk the beautiful seared outer layer sticking to the pan!).
Also, it’s important to get the pan SEARING hot before adding the fish. You want the outside to cook very quickly, while leaving the inside raw, so it should be as hot as possible before beginning to sear. I usually heat the pan for 3-5 minutes.
Let it rest for a few minutes, slice, and you’re ready!
What to serve with ahi tuna
I like sprinkling some sliced green onions on top of the sliced ahi tuna, along with some toasted sesame seeds and a squeeze of fresh lime juice.
It’s DELICIOUS served in a rice bowl with green beans or broccoli and a drizzle of spicy mayo or other sauce.
Or, for a super healthy and low-carb meal, serve it on a bed of greens with an Asian-style dressing. (We used this soy-ginger one that was fabulous!).
Alternatively, this would be great in a seared tuna poke bowl. Poke bowls are usually made with raw fish, but I think this fish, seared perhaps for a little less time than normal, cut up into cubes, would be excellent in a poke bowl.
I think this sliced tuna steak would be amazing on top of avocado toast, too!
How to thaw frozen fish
I bought my ahi tuna steaks frozen, but you may be able to find fresh. If you use frozen, just make sure it’s completely defrosted before cooking.
I usually take mine out of the vacuum sealed plastic and leave it on a plate, covered in plastic wrap, in the fridge for 24 hours before I plan on cooking. Then, I make sure to pat them dry before cooking, as this will create a better sear.
Other easy fish recipes
- Four-Ingredient Southern Style Oven Fried Catfish
- Garlic Butter Sheet Pan Salmon and Veggies
- New England Baked Haddock
- 10-Minute Blackened Tilapia with Avocado Cucumber Salsa
- Pan Fried Sea Bass with Lemon Garlic Herb Sauce
Love how quick and easy seafood is? Check out all my seafood recipes!
Did you make this Seared Ahi Tuna Steak Recipe? Please comment below and Rate this Recipe
Six-Minute Seared Ahi Tuna Steaks
Equipment
Ingredients
- 2 ahi tuna (yellowfin tuna) steaks (about 4 oz. each, 1" thick – see notes for thinner or thicker)
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil see notes
- 1 tablespoon honey see notes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper to taste
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon canola oil or olive oil
- green onions, toasted sesame seeds, and lime wedges for serving (optional)
Instructions
- Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
- Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it.
- Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
- Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 1 – 1½ minutes on each side for medium rare ( 2 -2½ minutes for medium-well to well, 30 seconds for very rare. See notes – this will vary based on thickness of the tuna steaks). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)
- Remove to a cutting board. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.
Notes
- For thinner or thicker tuna steaks, you may need less or more searing time. If you are using tuna steaks that are less than 1 inch, I recommend no more than 1 minute per side, depending on your preference for doneness. For thicker steaks, you may need to do 2 minutes per side. You may also need less searing time depending on the temperature of your fish- if it’s been sitting out of the fridge for a while, it will take less time to cook.
- This recipe has been updated from its original. It had a simpler marinade of 2 tablespoons soy sauce, 1 tablespoon canola oil, salt, and pepper before. If you’re short on ingredients (like toasted sesame oil and honey) try this simpler version!
- For a gluten-free version, be sure to use gluten-free soy sauce. Or, for a paleo/whole30 compliant option, use liquid aminos instead.
- Depending on how hot your burners are, you may have to experiment with how long to sear each side. Depending on the stove I’m using, I sometimes only cook it for one minute on each side for medium-rare!
- You can also grill this over hot coals or high heat on a gas grill for about 1 minute per side.
- Marinating for a while can cause the fish to taste saltier, as it will have more time to absorb the flavor. If you’re planning on marinating for more than an hour or so, or if you are sensitive to salt or want a lower sodium version, I suggest omitting the kosher salt and/or using low-sodium soy sauce.
- Carryover cooking will occur if you let your tuna rest for too long after cooking. Slicing it immediately will result in a more rare temperature, and letting it rest before slicing will cook it further.
- There is always a risk when eating raw or undercooked seafood. Tuna, along with salmon, are fish that are least likely to have parasites, which is one of the reasons why you often see them served undercooked. If you buy sushi grade ahi tuna, it will have been frozen at a temperature which kills any potential parasites, so I recommend going this route just to be safe. Please talk to a medical professional if you have concerns about this.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. I use an automatic API to calculate this information. Feel free to calculate it yourself using one of these tools:
This recipe first appeared on Bowl of Delicious in November 2015. The recipe has been modified to be even more delicious, and the post updated with more pertinent information and new photos. See recipe notes for original recipe ingredients.
Stephanie
Yumm! Best meal I’ve made in a while. Only cooked one minute on each side. Will make this once a week it’s so good. Served with coconut jasmine rice and wasabi and soy on the side. And a salad.
Elizabeth Lindemann
Thanks! So glad you liked it.
Pam D
Best seared ahi recipe that I’ve found. It will be my go-to. Really good!
Elizabeth Lindemann
Oh yay! So happy to hear this recipe worked well for you! Thanks for the comment :-)
Barb
This is absolutely perfect! I was always a bit intimidated about cooking tuna steaks because I had never had them before and wasn’t sure what was the best approach or if we’d even like them. Our son-in-law made this for us three months ago and I was instantly hooked, no pun intended! I have literally made this recipe almost every week since and can’t get enough. I try and cook extra so there’s leftovers for lunch the next day because I love this cold too. Absolutely delicious. Thank you so much for this incredibly simple yet amazing recipe !
Elizabeth Lindemann
Oh wow, I’m so happy you had such success with it! It’s one of my favorites too :-)
Barbara Parsons
Divine. I fixed some tiny veggie dumplings as a starter, and then this hit the plate with a huge ooooooooooooh from my hubs. Wonderful. Simple. Healthy. Flavorful. What else could you ask for??? This will be another go-to recipe for me.
Elizabeth Lindemann
Yay! I’m so happy this recipe worked out for you :-)
Kaveh
This recipe IS IT! Thank you :)
Elizabeth Lindemann
Thanks so much! I’m glad you liked it!
Christine
Very good! Made exactly as instructed. Served on a bed of ginger jasmine rice, along with roasted carrots and parsnips. Thanks! :)
Elizabeth Lindemann
Thank you! I’m so happy you liked it. That sounds like the perfect meal.
Joannie
So good and so quick!
Elizabeth Lindemann
So glad you liked it!
Art
Great recipe — but you cannot say it’s a 6-minute recipe when you then say to marinate for 10 minutes. Having dinner ready in x minutes has to include ALL steps!
Elizabeth Lindemann
It’s so funny you bring this up, I was JUST having this discussion with some other food bloggers! The general consensus is that keeping marinating time separate from the total time is a good rule. Personally, I don’t think about it when I’m prepping dinner- if a recipe has a 24 hour marinating requirement, I don’t think of that recipe as taking 25 hours to make (and if I saw 25 hours on a google search, I’d probably skip right over it). BUT, it’s definitely a little different with 10 minutes, as opposed to overnight!
But for this particular recipe, there’s a reason why I didn’t include it in the total time: the 10 minute marinating time is actually optional, not required. I did say that in the instructions, but I’m re-reading it and it seems as though the “overnight” specification is optional, rather than marinating at all! I’m going to reword that to be clearer, and also add another section to the recipe card that specifies marinating time. Hopefully that helps future readers!
So glad you liked the recipe, and thanks for bringing this to my attention :-)
Victoria Sylvestre
excellent cooking method. I cooked mine a bit rare as mine was super fresh sushi grade. heavenly.
Elizabeth Lindemann
So glad you liked it!!
Patricia
I don’t usually look up recipes for most things, because I come from a family of chefs and I just cook and season my way to delicious dinners without measuring ingredients. Something about the simplicity of this recipe made me want to follow it to the T(una), and I must say it turned out absolutely delicious and amazing! Thank you for these lovely recipes for us – so often time challenged – working mothers. I will be sure to come back for more, because I know my family will!
Elizabeth Lindemann
Oh yay, I’m so happy you liked it!!
Randy Rose
Turned out perfect! Never had ahi tuna before. My girlfriend said she wants to eat more fish so I bought some. So easy, quick and yummy!
Elizabeth Lindemann
Yay! So glad you liked it!
Mark
Nice recipe but this site is cancer. Could you fit any more adverts and pop ups on one page? It’s a real turn off.
Elizabeth Lindemann
So happy you liked the recipe! As for the ads, they’re kind of necessary for people like me who make a living creating free content online. Ad revenue is how I’m able to support my family and run my business. I guess “free” is never really 100% free, in this case! If you’re interested in recipes that don’t have ads, you’ll have to go old school and buy a cookbook (or sign up for a paid recipe subscription service, such as with the New York Times). In the meantime, I’m not sure if you noticed, but I do have a “jump to recipe” button at the top of my post so you don’t have to scroll down, and I always make sure all my ads that overlay the post are easy to close. Hope that helps explain that whole situation a little better!
Cathy
I have never left a comment for a recipe before but I have to today! We were very short on time tonight. I had some ahi tuna thawed but wasn’t sure how to make it. ($5 for six at Kroger quick sale!) My husband (who does most of the cooking) was certain it would not be good. I followed your recipe anyway. My teenage son took one bite and said, “Oh my gosh! What IS this? It’s AMAZING “ He continued to compliment me through the whole meal. I think DH might have been a bit jealous! LOL! Thanks!!!!!!
Elizabeth Lindemann
Oh wow, this is one of the best comments I’ve ever received! Thank you so much for your kind words, and I’m so happy you and your family liked it :-)
Bob and Robin Young
Made this dish and it was awesome. Served it with a Roasted Orange Garlic Sauce, Asparagus with Toasted Pine Nuts and a fresh Green Salad with homemade Honey Mustard Dressing.
Elizabeth
Roasted Orange Garlic Sauce?! Sounds heavenly! So glad you liked it!
Jojo
This was so good and seriously tasted better than al the ahi tuna dishes I’ve ordered at restaurants! Much cheaper to make it myself so I am glad I found your delicious recipe. I marinated it for about an hour an added my all time favorite seasoning “Japanese 7 Spice.” You have got to buy it and try it with this.
Elizabeth
Oh wow I’m so happy you liked it! I’ll definitely have to try out that spice mix, thanks for the suggestion!
Kurt
Delicious recipe, Elizabeth!
Easy, requires very few ingredients & downright tasty. Can’t wait to try this out on a few friends.
Elizabeth
So happy you liked it, and I hope it goes over well with your friends! :-)
Natasha
I have tried making this recipe today for my friends, turns out to be a delicious one and everyone has enjoyed. Thank you for sharing
Elizabeth
So happy you and your friends liked it! :-)
Cindy
Tried this recipe tonight and they came out perfect!!! Thank you so much!
Elizabeth
Yay! So happy this recipe worked out for you :-)
Severine
Can’t wait to make this. Do you put any oil/butter beforehand? And ifbyes, how much? Thx
Elizabeth
I didn’t add oil to the pan since I used non-stick and there is already some oil in the marinade. But you can add some- it definitely won’t hurt! One reader suggested using sesame oil for some extra flavor. If you use sesame oil, I’d try a half tablespoon (because of its strong flavor) but if you want to use canola or another neutral oil, you can use 1-2 tablespoons. Hope that helps!
Jo
Made this tonight. It was wonderful.
What kind of pan did you use that has the grid in the bottom?
Thanks!
Elizabeth
So happy you liked it! Actually, that’s not my pan- I made this and photographed it when I was at my in-laws. I think it’s this T-fal pan. It worked well, and it’s pretty inexpensive!