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.
Catherine Hamel
I rarely comment on recipes, but this one is a keeper! I followed the recipe as written and seared the tuna steaks for a minute on each side (they weren’t too thick). They were packed with flavor after marinating for only about 15 minutes.
Elizabeth Lindemann
So glad you liked it!
JCL
Delicious. First time cooking. The cooking time 2.5 minutes per side was perfect for our family. Still moist with a nice crisp sear. Thank you!
#bowlofdelicious
Elizabeth Lindemann
So glad you liked it!
Lyns
Made it! Substituted hoisin for the honey, turned out beautiful and delicious! Thanks for the recipe!
Elizabeth Lindemann
So glad you liked it!
Kathryn
Followed recommended timing sequence of 2 minutes per side and tuna was perfect. The marinade was delicious and flavorful. Next time I will use cast iron pan rather than non-stick to achieve a crusty flavor. Thank you for the recipe.
Elizabeth Lindemann
So glad you liked it!
Mei Lin
Very yummy. Thank you
Elizabeth Lindemann
So glad you liked it!
Christopher Colangelo
We seasoned the ahi tuna with honey, sesame seeds, and soy sauce. Pan seared the fish in sesame oil, and then added French green beans to the pan. Cook the rice first with a little bit of butter, after you sauté scallion whites in the pot. Add a little bit of salt for high blood pressure, and serve with spring mix topped with clementines for sweetness, walnuts for an extra crunch, and balsamic vinegar. I almost choked to death I ate it so fast. Thanks for sharing!
Elizabeth Lindemann
So glad you liked it! Sounds like an amazing meal, with those clementines and walnuts – yum!
Shelley Lundh freeman
Such a great, simple recipe and very easy to follow! I have used it several times with great success. Thank you! This dish makes my husband and me feel very happy with the yummy in the tummy this tuna recipe gives us!
Elizabeth Lindemann
So glad you liked it!
Carolyn McCoy
Will set off the smoke detectors if pan searing.
Elizabeth Lindemann
Hopefully it was worth it haha! This has happened to me – next time try slightly lower heat and turn on that vent fan!
Mary
I had never cooked tuna before, and I’m so happy this is the recipe I used for my first attempt! Absolutely delicious, easy, and quick. THANKS! I’ll be making this again & again!
Elizabeth Lindemann
So glad you liked it!
Sheila Santana
Love this tuna! I make few times a month and eat on salad. Delicious!
Elizabeth Lindemann
So glad you liked it!
Meredith P
O.M.G…..I made this last night and it was absolutely incredible. I followed the recipe as written – cooked it in a cast iron – 2mins per side and it was perfection.
The flavors were excellent. I topped the tuna with sesame seeds, green onions, a squeeze of lime and a drizzle of the reserved marinade….served it with coconut rice and edamame. DELISH
Elizabeth Lindemann
So glad you liked it! Sounds like a delicious meal.
David
We have made this 5 times and it is one of our favorites! Thank you for sharing!
Elizabeth Lindemann
So glad you liked it!
Natasha
This recipe is so easy to make and SO delicious!! I let it marinade over night and then once cooked, we put it on a bed of spinach, added some pumpkin seeds and roasted sesame seeds. I made extra marinade that I put to the side then used as a dressing. We squeezed fresh lime juice on it and it turned out so tasty we all wanted seconds.
Elizabeth Lindemann
So glad you liked it! Sounds like a delicious meal – love the pumpkin and sesame seeds idea.
Jenelle
Delicious! I ended up cooking it a bit longer because I was too nervous not to get it up to FDA standard temp, but it was still moist and wonderful. And the little bit of lime juice at the end was perfect. Thank you for giving me something to do with tuna other than make tuna sandwiches!
Elizabeth Lindemann
So glad you liked it!! FDA temps will always be recommended out of an abundance of caution – if you’re nervous about it, try getting sushi grade tuna for next time, if you want to try it rare in the middle!
Jim
Can’t find the recipe in the novel
Elizabeth Lindemann
Hm, looks like you missed the “jump to recipe” button at the top of the post. Whoopsie! Next time you’re on my site, or another food blog, make sure you keep an eye out for it – it will take you past the post content straight down to the recipe so you won’t have to put stress on your fingers scrolling for 4-5 seconds. It’s super convenient. You can also press “print recipe” to open the printable version in a new window. You may also be interested in learning about why food blog content is long – and chances are, if you found this post via a google search (which most people do), it’s likely you wouldn’t have found it at all if the content wasn’t long. It’s all explained here (though, a word of warning… you will have to read the article to understand the content): https://www.bowlofdelicious.com/why-are-food-blog-posts-so-long/
Have a great day!
Also, in the interest of full transparency, this person left a one star review which I deleted since it had nothing to do with the recipe itself. You can read more about my comment policy here: https://www.bowlofdelicious.com/faqs/
John Rising
I stumbled upon the recipe and enjoyed the final result. As another person wrote, I’d cut out the honey next time as sugar will burn when put into a hot skillet. I’d also caution people on using any non-stick cook wear as it is not meant to be heated this much, here is an article why, https://www.thekitchn.com/5-common-mistakes-to-avoid-when-using-nonstick-cookware-tips-from-the-kitchn-211177
Thanks!
Elizabeth Lindemann
So glad you liked it! When I use a nonstick, I tend to heat a little less than others. A well seasoned cast iron skillet is probably the best for super high heat with this recipe. Thanks for sharing this!
James Giesick
TASTY AS HELL!
Elizabeth Lindemann
So glad you liked it!
Anna Lee
Great recipe and so easy. I added mirin and less honey.
Elizabeth Lindemann
So glad you liked it! Love the idea of using mirin.
Sandra ~ wifeonaboat.ca
I love tuna poke bowls but was nervous about searing the tuna. This recipe made it super easy and was very, very good. Thanks!
Elizabeth Lindemann
So glad you liked it!
Rod
I have made seared ahi many times – gave this recipe a try tonight.
The taste of the sauce is meh, but very onenote in the end, and it’s missing some acidity to really bring out the tuna in any way, that on it’s own is still a 3 star rating.
What really took it down for me is that that much honey and a high heat to sear the tuna essentially moves it right into the charred and burnt territory side of things. Also that much toasted sesame oil overpowers everything else.
The great thing about a seared ahi dish is the ahi, with this recipe it’s completely lost.
If I was to try this again I would remove all the honey, it’s really not needed, and reduce the sesame oil to something like 1/2 tspn
Elizabeth Lindemann
Oh no! Sorry you had a frustrating experience. Personally I love the honey and toasted sesame oil, and I updated the recipe from another version a few years ago, which originally did not use these ingredients. There’s a note in the recipe card about this, for you or anyone else concerned about using these ingredients. For anyone concerned about burning the honey, make sure to pay attention to how it’s cooking and just turn down the heat if necessary – the first time I made it with honey it burned a little but every time after that it’s been fine, so it might just take some getting used to.
Here’s the note from the recipe card: 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!
Hope that helps and better luck next time!
Mark Smith
Whot accompment would you recomend
Elizabeth Lindemann
I usually just do steamed veggies (like broccoli or green beans) and rice with it, and drizzle with any extra sauce I have! But it’s also amazing with this Sesame Spiralized Cucumber Salad (spiralizing optional). Or with fried rice or simple sesame noodles!