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.
Would you like to email yourself this recipe?
I'll send this post to you, so you can come back to it later!
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, if it’s cast iron, 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 homemade 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. Any kind of store-bought dressing with soy, sesame, and/or ginger, or this homemade sesame miso dressing works well!.
Alternatively, this would be great in a seared tuna poke bowl. Poke bowls are usually made with raw fish. But I think this seared 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 preferably low sodium, see notes
- 1 tablespoon toasted sesame oil see notes
- 1 tablespoon honey see notes
- ½ teaspoon kosher salt optional, see notes
- 1/4 teaspoon black pepper to taste
- 1/4 teaspoon cayenne pepper (optional)
- 1 tablespoon oil canola, olive, or other high-heat cooking oil of preference
- green onions, toasted sesame seeds, and lime wedges for serving (optional)
Want to save this recipe?
Enter your email to have it sent to your inbox!
Instructions
- Pat the 2 ahi tuna (yellowfin tuna) steaks dry with a paper towel. Place on a plate or inside a plastic bag.
- Mix the 2 tablespoons soy sauce, 1 tablespoon toasted sesame oil, 1 tablespoon honey, ½ teaspoon kosher salt (if using), 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper 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 to 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 1 tablespoon oil 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 lime wedges, if desired. If you find it needs more salt, I recommend sprinkling with flaky sea salt when serving.
Notes
- A note on soy sauce and added salt: many readers have commented that this recipe is too salty. I’ve updated the ingredients list and instructions to make the added kosher salt optional. The extra kosher salt works well for if you skip the marinating time and/or for thicker tuna steaks, or if you just like things on the saltier side. If you are unsure, I suggest omitting the added kosher salt and seasoning it to your liking when serving with salt (preferably flaky sea salt!) at the table. If you use regular soy sauce instead of low sodium, I would definitely recommend not using the added Kosher salt and seasoning it instead to taste when serving.
- 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.
- 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.
- I love serving this spicy tuna with some homemade spicy mayo to dollop on top! It gives it more of a sushi-like flavor.
Nutrition
Nutrition Information Disclaimer
The provided nutrition information is my best estimate and reflects one serving of the recipe (total servings indicated at top of recipe card). It 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.
Joy Clark
So Wonderful! This was our first time cooking tuna steaks at home and we’ll definitely be using this recipe again. Perfect combo of sweet and spicy. We used the leftover marinade to season fried rice – amazing!
Elizabeth Lindemann
So glad you liked it, and what a great way to use the leftover marinade! Genius!
Ruth Huber
So delicious. My daughter told me about this recipe. Love it!
Elizabeth Lindemann
So glad you liked it, and thank you to your daughter for sharing it with you!
Debbie Fanning
My first try at cooking Tuna steaks at home. This was delicious. I did overcook the first batch slightly. It is much better 1 minute per side as directed.
Elizabeth Lindemann
So glad you liked it!
Linda
I added 1 clove of garlic and some grated ginger and marinated my steaks for 20 minutes. My steaks were thinner, so I cooked them 1.5 and 1 minute. Delicious! Thanks for sharing.
Elizabeth Lindemann
So glad you liked it!
Mary
I used the marinade recipe in a pork stir fry. Delicious.
Elizabeth Lindemann
Wow yum! Great idea!
Katherine Lovins
Awesome
Elizabeth Lindemann
So glad you liked it!
Nekisha
Simple the best 👌 😋
Elizabeth Lindemann
So glad you liked it!
Judydu
Yum! And my advice to those who feel compelled to change recipes: Don’t mess with success.
Elizabeth Lindemann
So glad you liked it!
Jihn
Ridiculously good for how easy it is. Thanks for the recipe. Had it with green beans and almonds as a side dish.
Elizabeth Lindemann
Sounds like a delicious meal! So glad you liked it.
Cyndy Carroll
Very easy to fix and simple ingredients. I have made recipes a lot harder to make but this one is a winner and the flavor is wonderful. You will not be disappointed in this recipe, plus I never had cooked Ahi in the Kitchen but always on the grill and this is much easier to regulate the temperature.
Elizabeth Lindemann
So glad you liked it!
Mel R
I’ve loved med rare ahi tuna in restaurants for sometime but now can have it at home using your recipe. My husband likes it too so it’s become a regular on the dinner rotation. Make it exactly like you suggest…the low sodium version. I dip the tuna filet edges in Trader Joe’s Everything but the Bagel Sesame Seasoning Blend before cooking. Amazing! Thank you.
Elizabeth Lindemann
So glad you liked it! Love the idea of using everything bagel seasoning!
Gary McDonald
May 8, 2021
I’m using your guidance and ingredients for a feast today. We have fresh Ahi Tuna to marinate and pan fry medium rare with a Pasta side plate. I have done this before and I’ll do it again and again. This is a no-brainer as long as you watch the timer and the outside edges as the colour JUST starts to disappear. Get it out and off the heat for a two or three minute rest, and serve to your very best friends because they’ll want to be back every time you’re doing Seared Ahi Tuna.
Elizabeth Lindemann
Hope you like it and hope you had fun at your feast! And you’re right about serving this to people – they’ll want to come back for more for sure!
Jehan
This was delicious and really fool proof.. First time making ahi tuna and it was really good. Amazing flavour and paired so well with plain jasmine rice and left over marinade.
Elizabeth Lindemann
So glad you liked it!
YM
Loved this recipe! So simple, yet tasty!
Elizabeth Lindemann
So glad you liked it!
Pam
Can this be grilled? If so how would advise grilling the tuna steaks? Thank you :)
Elizabeth Lindemann
Definitely! Grill it on high heat for just about 1 minute on each side. That should be enough. You also will want to make sure to brush the grill with oil so it doesn’t stick, or use some kind of nonstick grilling tray on top. Hope you like it!
Amy Reilly
AMAZING! The only way my family will eat tuna now. Incredibly fresh and easy to make. I marinated it for only 45 minutes which was perfect for us! Would not change a thing!!! Thank you for the recipe!
Elizabeth Lindemann
So glad you and your family liked it!
Lindsay
Make this recipe monthly. Family favorite.
Elizabeth Lindemann
So glad to hear you like it!
Paige
After making this I went to bed thinking about this recipe. The next morning it was on my mind again because it is so delicious. My husband didn’t think he would like it, now he requests it. I shared this with my sister who made it and too is in ecstasy.
This will be a new go to.
Thank you much!
Elizabeth Lindemann
Thanks so much, Paige! We LOVE this recipe too and make it weekly. So good!!
Theresa Capri
I had an albacore tuna loin that had been in the freezer for about 9 months. This was the perfect recipe for it, but I did it a little different because of the age of the fish (thinking the marinade would overcome the fishiness of the fish which it did). I first cut my steaks 3/4 to one inch thick, dipped each side in the marinade and let it set for about 15 min. I used peanut oil on a cast iron pan to sear it, so for me it was actually the front and back of the steak that was seared instead of the perimeter like what was shown in the picture. Doesn’t take much oil for it to not stick. Thanks for sharing this yummy recipe! I will definitely make it again!
Elizabeth Lindemann
So glad you liked it!
Sandra Gray
The tuna turned out really good! We had asparagus, capers, onion, and cheese as side dishes. I was disappointed that the honey made my skillet burn even tho I used olive oil on a medium heat. Oh well, that’s what they make scrubbies and dish detergent for!!
Elizabeth Lindemann
Sorry to hear you had some burnt residue! If you try the recipe again just turn your heat down a little bit (all burners are different and some are extremely hot). Glad you liked it in any case, and that sounds like a delicious meal!
Anna janus
Best marinade ever! I’d eat it as poke or just sliced raw. So good!
Elizabeth Lindemann
So glad you liked it – great idea to use this marinade for poke!
Lauren S.
Very easy and yummy, thanks!!
Elizabeth Lindemann
So glad you liked it!