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.
Bob N
Just wonderful. My wife said “don’t make it too spicy” and wanted just a light something of lemon and thyme – “not with soy sauce – too salty”. I offered how tuna is meatier and will stand up to some heartier flavors – so she googled ahi tuna and found your recipe – and I said “see?” and she said – ok let’s try it. And she loved it. Added just a touch of salt but otherwise followed the recipe. The sesame oil adds a bit of nuttiness. I added some ripe avocado slices and fresh lime as accompaniments. Which really made it nice – gives you some different bites. Definitely the rare side of medium rare is the way to go (we also like our sushi). She commented several times “this is delicious”. High praise cause I cook a lot and don’t get that very often.
Elizabeth Lindemann
So glad this recipe worked well for you and your wife!
edward clifton
Easy and delicious. I used a previously frozen tuna steak. Will definitely do this again/
Elizabeth Lindemann
So glad you liked it!
Gabby
This was so easy! I had bought ahi without a plan and wanted a fast dinner. I didn’t have green onion on hand but the rest if the ingredients were in my pantry. I served with some arugula and an easy microwave pouch of Thai rice. I also sprinkled some everything but he bagel seasoning on top of the ahi. My husband said I could make this every week and he’d be happy!
Elizabeth Lindemann
So glad you liked it! Love the idea of sprinkling with everything bagel seasoning.
Lucy
Wow! Simple and excellent!!’
Elizabeth Lindemann
So glad you liked it!
Deborah Wilson
Yummy
Elizabeth Lindemann
Glad you liked it!
Liz
Delicious, easy, healthful! I feel like a Michelin Star chef. Served on a bed of steamed spinach. Thank you.
Elizabeth Lindemann
So glad you liked it!
John C O'Neill
Perfection, we like ours a bit more rare in the middle but great simple recipe.
Elizabeth Lindemann
So glad you liked it!
Patricia McElroy
I was looking for a recipe last minute and found your’s. I loved it. I used Grapeseed oil instead of the Sesame oil and the Canola oil. I didn’t have any chives to garnish. Also, I cooked the remaining marinade in the microwave for about 30 to 45 seconds in 15 second intervals and spooned it over the fish before the Sesame seeds. You can see my post on Instagram @mcpatticakes.
Elizabeth Lindemann
So glad you liked it!
Larisa
Excellent recipe! I find that the marinade is enough for four steaks and instead of setting some aside for sauce, I heat it to a boil on the stove after marinading. Yum!
Elizabeth Lindemann
So glad you liked it! I also boil the extra marinade (right in the same skillet) which helps thicken it as well.
Sheri Peterson
Delicious. I did not even marinade. I dared to eat it pink in the middle. I sprinkled with Old Bay. This is a good introduction to fish to those who think they hate fish. It is much like steak.
Elizabeth Lindemann
So glad you liked it!
Cindy
So easy and delicious. I made it last night for myself and tonight for my boyfriend.
Elizabeth Lindemann
Two nights in a row! So glad you liked it so much :-)
Mitchell Daughtry
Poor writing, no recipe
Elizabeth Lindemann
The recipe is right on the post at the bottom. You can scroll to it, or click the link “jump to recipe” or “print recipe” at the top of the page to get to it. If you are having trouble locating the recipe please feel free to send me an email and I can help you find it.
In the interest of transparency, this commenter left a 1 star rating which I deleted since it had nothing to do with the recipe itself. You can read more about my commenting policy on my FAQs page: https://www.bowlofdelicious.com/faqs/
Rayne
Hi. I agree it had nothing to do with the recipe regarding the one star review so thumbs up on that BUT I was surprised you can delete reviews. So how do I know that you haven’t deleted many less then perfect reviews.? Hope you understand my concern. Thx Elizabeth
Elizabeth Lindemann
This is a great question and I totally understand your concern! Hope I can explain this a little more for you or anyone else reading this :-)
This is an ability all food bloggers (and anyone who runs their own website) has. Makes you think a little differently about product sites that have their own reviews, doesn’t it?
I’ll say this: transparency and honesty are very important to me with how I run my site. I do have 1 and 2 star reviews for many of the recipes on here and I take them seriously. I leave them up, and if I get enough low reviews I will remake the recipe and adjust the directions and/or ingredients as needed. My goal is to write recipes that are genuinely easy to follow and take the stress out of everyday home cooks.
But I’ve also gotten plenty of 1 star reviews that are trolls (like for example this comment about me having “poor writing” with “no recipe” – I considered deleting the entire comment but ended up keeping it in case other people had trouble finding the recipe despite the fact that it is very rude and also completely untrue). I’ve received 1 star reviews where people swear at me or call me names. Not only are those unpleasant to read for myself and my readers, but they also don’t help with giving an accurate representation of how the recipe actually turns out for people – so into the trash they go. I talk about this more on my comment policy (https://www.bowlofdelicious.com/faqs/). I value any and all constructive feedback and criticisms as long as they aren’t blatantly unkind or unrelated to the recipe.
I think this is an interesting ethical dilemma. I’m not sure how familiar you are with Yelp, but there have been instances of people “revenge rating” small businesses on there which can really affect the business. I don’t think that should be allowed because star ratings have a huge effect on business in this day and age. But it’s also perfectly reasonable to assume someone would just go ahead and delete any low ratings to make themselves look good. Rest assured, I don’t do this, and I hope that my readers are able to trust me to make the best decisions with this regard :-)
Hope that helps and thanks for bringing up this great discussion!
Ade
You have the patience of a saint. I cannot deal with these rude and ignorant people lol. I’d get on here and let it fly, but that’s why you’re so good at your job.
:)
This is still my fave tuna recipe btw
Elizabeth Lindemann
You’re kind to say that and I’ll say 8 years into blogging and I’m still working hard on it :-) So glad you like the recipe!!
Pat
Delicious!! The marinade was perfect and so easy. Definitely save some marinade to pour over tuna once cooked; it kept it moist. Presentation was beautiful too with the green onions and sesame seeds. I served it over a bed of sautéed spinach and rice. I’ll be making this again and again. Thank you for sharing!!
Elizabeth Lindemann
So glad you liked it!
Lindsay Lynch
So fast and easy! I’ve never cooked with Ahi Tuna before and this was a great starter recipe. I also used extra sauce to drizzle on top. I served it with rice and broccoli.
Elizabeth Lindemann
Sounds like a delicious meal! Glad you liked the recipe.
Mary
This was very good. I used the extra marinade on the stir fry vegetables. I added smoked paprika and doubled the cayenne.
Elizabeth Lindemann
So glad you liked it!
Tami
WOW! I did not use cayenne pepper though. But used ever thing to a T. I have had tuna, and really did not like the taste. I decided to try your recipe and all I can say is WOW thank you for sharing. Will buy more tuna.
Elizabeth Lindemann
So glad you liked it!
Tara Kiene
Absolutely delicious! The marinade is perfect and the searing instructions are right on. I definitely recommend setting aside a small portion of the marinade to drizzle at the end. And don’t skimp on the green onion and sesame seed garnish. Thanks for such an easy and elegant recipe.
Elizabeth Lindemann
So glad you liked it!
Kasey Cuyler
Having only ever eaten canned tuna and never had a tuna steak before my wife and I decided to try this. She’s not a fan of canned tuna and she was shocked how good this was. It reminded both of us of a ham kind of taste. Honestly think this ruined canned tuna for me because I didn’t expect this to be so good. The marinade was super easy and super salty at all using lower sodium soy sauce. Marinaded 24 hours and it was perfect. Will totally continue to use this recipe!!
Elizabeth Lindemann
Canned tuna has it’s place in the world (I love a good tuna melt!) but I agree- once you have a good seared tuna steak it’s hard to go back! Glad you liked it :-)
Roxanne
Wow! So delicious! My husband and I were so happy with how this dinner turned out. Completely changed my mind on ahi steaks. I wonder if you could answer a question regarding calories- when I took the fish out of the marinade to cook, I tossed about more than half of it. Wouldn’t overall calories be lowered? Thank you for any insight and for sharing such a wonderful, easy and flavorful recipe:)
Elizabeth Lindemann
So glad you liked it! Good question. Yes, for this recipe the entire amount of marinade is used for the calorie calculation so it’s safe to say the calories would be decreased if you toss some of it! It’s hard to calculate the exact amount (and the nutrition info I provide is my best estimate, automatically calculated by an API, in any case). Hope that helps.
Joanna D.
Simply delicious! The marinade is very tasty so definitely make extra to drizzle over the fish before serving. I served the tuna slices over a simple salad with ponzu dressing. Thanks for this recipe!
Elizabeth Lindemann
So glad you liked it!
Ellen J
Have made this 3 times now and it’s come out perfect the last 2 times, first time I was worried about going for just a minute…should not have been. We only marinate right before cooking and the only change we tried tonight is adding a bit of fennel rub to the marinade (and it was delish). My hubby used to be the tuna cooker – no more! Thank you so much for this easy and delicious recipe. Highly recommend.
Elizabeth Lindemann
So glad you liked it!