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.
James
Totally outstanding !
Elizabeth Lindemann
So glad you liked it!
RJ Steinle
Incredible recipe. I had to back down the amount of soy sauce as I’m only allowed so much sodium intake daily.
So I used 2 tbsp and 2tbsp of warm water being as I made 4 large
Ahi steaks and kept 1/4 cup of marinade in reserve. I still have the reserve marinade left as what it was marinaded in was plenty of great flavor! I did change up a little and used twice the amount of cayenne pepper which was grrrrrrrr 8 !
I thank you for the recipe sincerely. 😉😁
Elizabeth Lindemann
So glad you liked it!
Nancy Brizzi
This was my first time cooking seared ahi. It was melt-in-your-mouth delicious!
Elizabeth Lindemann
So glad you liked it!
Kristy
I just discovered your blog while searching g for a tuna steak recipe. I chose to make this one because it was so I incredibly easy and I already had the ingredients. Holy smokes was it good! This will become part of regular rotation! I can’t wait to dive into your blog to see what other recipes I can find! Thanks!!
Elizabeth Lindemann
So glad you liked it!
Barry
A terrific recipe. I subbed avocado oil for canola, used Black Garlic Shoyu instead of soy sauce, used Korean Chile Flakes instead of cayenne and added go-chu-jang sauce to the marinade. I served it all up on a bed of Jasmine rice with Kimchi and scallions mixed in. It was an instant hit and now is one of our entertaining friends go-to meals because it is so quick to make.
Elizabeth Lindemann
So glad you liked it! Love these modifications, thanks for sharing!
Steve Robinson
We grill salmon on a regular basis, however, I happened across this recipe and it turned out to be one of the best meals I have ever cooked! I am going to try the marinade on chicken tonight.
Elizabeth Lindemann
Ooo I bet the marinade will be great on chicken! So glad you liked it! We also do salmon a lot (and I’ve heard this marinade is great on it, as well), but now alternate between salmon and this tuna.
Kevin
Follow these instructions if you want well done tuna. 2 min on each side is WAY too long.
Elizabeth Lindemann
2 minutes on each side is recommended for tuna steaks that are 1.5″ thick (indicated in the ingredients list). These are actually super hard to come by – I usually find ones that are about 1″. The first recipe note addresses this. Based on this feedback, I’m actually going to change the recipe to reflect a 1″ tuna steak instead of 1.5″ so it’s more intuitive. Hope this helps!
Marie
Where’d you get 2 minutes? She says 1 – 1.5 per side.
Elizabeth Lindemann
To be fair, I did just update the recipe to reflect this new time for a 1″ thick tuna steak (it said 2 minutes before but for a 1.5″ tuna steak, and I realized the recipe would be better for a more standard 1″ piece, which is what I think went wrong here in the first place).
Laura Stanley
Came out delicious Thank you
Elizabeth Lindemann
So glad you liked it!
Diane
We have had it twice now and both times we have said how amazing it is. We think we might have Tuna once a week :-) Diane
Elizabeth Lindemann
So glad you liked it!
gloria Young
I’m eating as I write. Yuuuuuummmmm!
I was in a hurry as it was almost 6 and I was hungry. I cooked one of the two tuna steaks I just bought, (they had been previously frozen). Unfortunately, your explanations were so interesting that I lost track of time. I found myself looking at other recipes, like the tomato-red pepper soup. Oh yes, I also always prefer to cook from scratch. (later I will share my famous chicken stock which has ginger, green onions, and … wait,wait, Saki
Your explanations are so clear and open-ended for someone like myself, who is competent in the kitchen.
The tuna was excellent, I just added sesime seeds and green onions and lemon. didn’t need more than that! Thank you you are now one of my favorites, and I read recipes a lot on line.
Elizabeth Lindemann
So glad you liked it, and thank you for your kind words about the recipes on Bowl of Delicious! I always try to make the recipe instructions as detailed and helpful as possible to cooks of all levels, so it’s great to have this feedback :-)
Jason
Excellent, nice taste and easy to prepare. Me and my fiancé loved it and will definitely add it to our weekly meals.
Elizabeth Lindemann
So glad you liked it!
Helen
Excellent!!!! I didn’t change a thing except the canola oil. I don’t use it, I only use extra virgin olive oil.
Elizabeth Lindemann
So glad you liked it! I usually use extra virgin olive oil too, even for searing. I’m sure it turned out great with it!
Carolyn Ramsay
It was my first time cooking a tuna steak so I ended up overcooking it to about a medium well but the taste was phenomenal! It had a great texture and was bursting with flavor. I’ll keep using this recipe and hopefully next time I’ll get the cook right
Elizabeth Lindemann
So glad you liked it! Try 1 minute – 1 and a half minutes on each side next time – that’s what I’ve started doing more and more with awesome rare results!
QAMAR
I have tried this recipe before and am going to serve it again tonight, it is the simplest and tastiest ahi I have ever had!!
Elizabeth Lindemann
So glad you liked it!
Karen
I made this today!! My husband and I absolutely love it! So so easy! I did marinate the steaks overnight, and I used a half teaspoon of fish sauce also. I was out of honey so I substituted molasses. I will be using this recipe again and again! I found other recipes you have, I will be tring them as well! Thank you, Very happy Karen
Elizabeth Lindemann
So glad you liked it, and thanks for sharing your modifications! Sounds delicious! Love the idea of using molasses.
Elizabeth
Perfect! Made almost exactly as the recipe but didn’t add any salt to the marinade. Loved it! Spooned some marinade over green beans for a side. Delish.
Elizabeth Lindemann
We had almost the same dinner last night! I had the tuna (minus the salt) and green beans as well, also with spicy mayo for dipping and some wild rice. So glad you liked it!
Diane
Brilliant, my husband kept saying WOW,
Elizabeth Lindemann
So glad you and your husband liked it!
JM_in_VA
I used frozen ahi tuna steaks from Aldi and they turned out perfectly – my dinner plate looked just like the photos! This was so simple and fast, and a truly healthy meal. I will be making this for company in the future.
Elizabeth Lindemann
So glad you liked it!
Sagen
This was fast and easy to learn. :) The presentation wasn’t as good as the picture in this article, but the recipe choices of marination made the tuna very delicious on the first try.
Elizabeth Lindemann
So glad you liked it!
Jason
I cooked it for six minutes using a timer and it was well done. I recommend cooking for less time. Also, it needs no salt. The soy sauce is more than salty enough.
Elizabeth Lindemann
The instructions say to cook only 2 minutes each side, or less time for a thinner steak or for medium rare. So yes, six minutes is too long if you don’t want it well done. Six minutes includes the prep time for this recipe. There’s also a note in the recipe card regarding salt.
Michelle
Love this recipe we triple the marinade cause there’s never enough.
Elizabeth Lindemann
So glad you liked it!