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.
Mai
Extremely salty and the honey and soy sauce burnt
Elizabeth Lindemann
Sorry you had a frustrating experience! Both of these concerns are addressed in the notes and instructions in the recipe card. If you are marinating for any extended length of time, or if you’re sensitive to salt, it’s a good idea to leave out the kosher salt and/or use low-sodium soy sauce. As for the burning, you do need to take care to not get the skillet TOO hot and keep an eye on it, as it does have a tendency to burn (especially because of the sugars in the honey) if it’s cooked on too high heat. Hope that helps, for you or anyone else reading this who is concerned.
Danny
I made your tuna steak, being from Florida i have had it many times as appetizer , this is the best. love it , added a little ginger to the marinade. Thank you darlin , southerners
Elizabeth Lindemann
So happy you liked it!
Lisa
It was delicious and easy. We let it marinate a couple of hours and used your recipe for the Mayo to eat with it. My husband was skeptical at first, but he loved it!
Elizabeth Lindemann
So glad you liked it! We had it last night as well (with the mayo). Whenever I have it, I wake up feeling like a million bucks. Such a nutritious, easy meal!
Matt
Way too much oil for weight of tuna. I would choose one oil or the other and half the quantity. Even less for sesame oil.
Elizabeth Lindemann
I’d love to help address these concerns, for you or anyone else reading this! Much of the sesame oil doesn’t actually get used in the recipe since it’s a marinade and probably only 1/4 of it “sticks” to the fish. As for the searing oil, it’s important that oil cover the entire bottom of the skillet to get a good sear (this goes for anything being seared) so if you can get away with less and the skillet will still be covered, go ahead! (though again, some will be left behind after removing it from the skillet.)
Geraldine
First time making Tuna Steaks at home (after we saw a good deal at Publix), and WOW! Delicious, I am so glad I found your recipe. We marinated them for about 20 minutes and paired with mashed potatoes.
Unfortunately my boyfriend burnt them a little bit in the cast iron :( but when burnt food still tastes good you know you’re in the right place;)
Will definitively be making them again (and heating up the cast iron just enough so it doesn’t burn, lol)
Elizabeth Lindemann
So glad you liked it! I’ve burned them before a little but because they are sliced after and it’s just the surface that burns I found that it was actually OK – kind of like charring on the grill. Glad you still liked them and yes just turn down the heat a little next time!
Aaron
I wanted to make something quick and easy for dinner and my GF wanted, fish. Found this recipe while in the parking lot of the farmers market where i shop. This was the first time i tried to sear tuna on my cast iron and it came out perfect. My gf said it took the top spot on her favorite dinners i cook. Will definitely make this again.
I served it with wild rice and an Asian salad with ginger dressing.
Elizabeth Lindemann
So glad you and your gf liked it – sounds like a delicious meal!
Evelyn Bloch
Hi – tried this on some fresh tuna from a visit to the beach – changed the canola oil to toasted sesame oil which also does well on high heat (olive oil not so much) – if I don’t want the added flavor, i use avocado oil – but the sesame is perfect with this recipe. I also used my griddle instead of a pan – which worked great and also allowed me to do my sautéed zucchini/squash recipe with garlic, sesame and herbs – as a perfect accompaniment to this delicious tuna – and easy room for the process – starting the squash first, it was ready when the tuna was.
Thanks so much.
Elizabeth Lindemann
So glad you liked it! Sounds like a delicious meal.
John Hinckley
Lovely and so easy
Elizabeth Lindemann
So glad you liked it!
Kim Zuters
Made this tonight exactly as shown in the recipe. Best Seared Ahi Tuna I’ve ever made!! I’ve seared tuna dozens of times, on of my favourite meals. I don’t know why I looked for a new recipe, but I’m glad I did – delicious!!!
Elizabeth Lindemann
So glad you liked it!
Brittany Chapman
This was amazing! My husband was very impressed! Thank you guys, we will definitely be making this again.
Elizabeth Lindemann
So happy to hear that!
Lissi G
Easy & flavorful
Elizabeth Lindemann
So glad you liked it!
Val
Perfect and easy Recipe. It had became family’s favorite since first time we tried it.
Elizabeth Lindemann
So glad you and your family like it!
Roseanne
Fabulous. Will do it again (& again & again).
Elizabeth Lindemann
So glad you liked it!
Wendy
This recipe is awesome. Tastes good with a garlic or dill aioli drizzle.
Elizabeth Lindemann
Yummmm love the idea of topping with aioli! I’ve been drizzling spicy mayo on mine (a mix of mayo, soy sauce, lime juice, chili garlic sauce, and sesame oil) and it’s been amazing.
Stephanie Cohu
On your spicy mayo what are the amounts for each ingredient? How much does it make?
Elizabeth Lindemann
I usually just mix to taste but here’s my best estimate: 1 cup mayo, 1 tablespoon chili garlic sauce, 1 teaspoon soy sauce, 1/2 teaspoon sesame oil, and sometimes I add the juice of about 1/2 lime. I’m glad you asked this question – looks like it’s time for a spicy mayo recipe on the website! I’ll get cracking on this and let you know when it’s posted :-)
Kathy
I cook ahi tuna once a week and this my favorite recipe!
Elizabeth Lindemann
So glad you liked it!
Aaron Favaloro
I give the recipe five stars, but we don’t need all the backstory and everything else I don’t need to scroll 5 minutes to get to the recipe.
Elizabeth Lindemann
So glad you liked the recipe!
I totally understand this feedback. However, there are actually a few reasons why food blog posts are long (and I promise, it’s not to annoy you) :-) Food blogging is a complicated business, and this is a topic that comes up a lot, so I actually wrote a whole post on it! The long and short of it is: I make money from you scrolling for a couple of seconds (for a free recipe), and also there are SEO reasons for placing the recipe at the bottom (so if you found this recipe on google, you may not have even found it at all if I didn’t have the content in the post!). Here’s the post explaining why food blog posts are long: https://www.bowlofdelicious.com/why-are-food-blog-posts-so-long/ and here’s a recent TV interview I did explaining the concept as well: https://www.thelisttv.com/the-list/why-do-food-bloggers-make-their-content-so-long-5-26-21/ Also, there’s a jump to recipe link at the top of each post you can just click if you really don’t want to scroll.
Ellon
Thank you so much for explaining this to me. I’m a big dumb dumb when it comes to blogging and personally I like all the back story and the free recipes from all the sights I visit. Look forward to reading your post on blogging after finish making your recipe. I’m making it now. A fisher friend hooked me up with some blue fin so I’m eager to give it a go.
Elizabeth Lindemann
Glad this was helpful for you! Don’t feel like you should have known this – so few people know what goes into blogging as a business, so I like to spread the word so more people know about it (and hopefully complain less haha!). Hope you liked this recipe – I make it almost weekly and I think you’ll love it with your fresh blue fin.
Anita Olson
So sweet and patient to explain this to a rather harsh review. Hard to believe that people think bloggers do this for no monetary reward. My niece is in a similar business and it’s hard but rewarding work. Thank you. I’m making this recipe as I’m writing this…marinating.☺️
Elizabeth Lindemann
Thank you for saying this :-) Hope you liked the recipe!
Mary Beth McAnaney
This recipe is amazing and probably better or as as good as any restaurant preparing the tuna. My husband dislikes salmon but he LOVES this recipe. Thank you for sharing it. Love it!
Elizabeth Lindemann
So glad you and your husband like it! This marinade is great on salmon as well… just saying :-)
Darlene
Patience and kindness to a harsh comment. Awesomeness!!!! BTW – Recipe is delish!
Elizabeth Lindemann
Thanks for your kind words! Glad you liked the recipe :-)
Cheryl Ann
Wish I could rate this 10 stars! This is amazing, delicious, and even a country girl and her man just love it to pieces. First time I made it, I used it as an appetizer for a dinner party. Hubs was like…. why didn’t we have this for dinner? We have it often (he says he wants it at least once a week, lol) and it’s always good, it’s always perfect. With some homemade fried rice and yum yum sauce we are in heaven. Thank you so much, Elizabeth, for sharing this recipe. If you haven’t tried it yet, you will be blown away! Yum.
Elizabeth Lindemann
So glad you and your husband like it and thanks so much for the lovely comment and review! Love the idea of topping with yum yum sauce – I usually make a spicy mayo with mayo, soy sauce, sesame oil, chili garlic sauce, and lime juice to top it with and it’s amazing!
Melanie
The hubs loved it and it was so easy!
Thank you! I look forward to trying more of your recipes.
Elizabeth Lindemann
So happy to hear you and your husband liked it!
Kimmi
Added a smidgen of guchujang,
to marinade, turned out so delish
Elizabeth Lindemann
Love that idea! I usually add chili garlic sauce to mine and gochujang is a great idea to add a super flavorful, spicy punch to the sauce.
Ginger
Fanbulous!!!
Elizabeth Lindemann
So glad you liked it!
Ilene
This recipe was really simple and delicious. I don’t usually post reviews but I was so happy with the way it turned out that I had to let others know. I made it on a non stick griddle using everything but the bagel seasoning on the edges as another person suggested. I served it with homemade cauliflower fried rice and steamed broccoli which I drizzled with some of the marinade I had set aside. I highly recommend this recipe!
Elizabeth Lindemann
So glad you liked it and thanks so much for taking the time to leave a review!
Gaia Mouse
Great recipe but I’d love to see your wonderful recipe written traditionally, i.e., Ingredients and Directions.
Elizabeth Lindemann
So glad you liked the recipe! Looks like you may have missed the actual recipe card at the bottom of the post (above the comments) where you’ll see it traditionally written in a concise format. If it’s hard to find you can always click “jump to recipe” at the top of the post and it will take you right down there automatically. Hope that helps!
LMack
This was our first time to cook tuna steaks and they turned out awesome! Very simple and very good recipe. Our house was smelling like our favorite Chinese restaurant!
Elizabeth Lindemann
So glad you liked it!
Bikerhasbeen
This is the easiest way ever to make tuna steaks and I’ve never tasted better. I used the optional pepper and marinated 2 hours. Next time I’m doubling the hot stuff. This recipe is a real keeper.
Elizabeth Lindemann
So glad you liked it!