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.
Arianna
Great easy recipe! I used Mike’s Hot Honey to kick up the spice a bit and it was delicious!
Elizabeth Lindemann
So glad you liked it! Love the idea of adding Mike’s Hot Honey – thanks for this tip!
L
Very yummy. My daily lunch at work consists of salmon, salmon, and more salmon. I get a bit tired of it sometimes, so this was a perfect new addition. Thank you!
Elizabeth Lindemann
So glad you liked it!
Maria
Just curious where the 20g of fat comes in? Sesame oil?
Elizabeth Lindemann
For the entire batch, the sesame oil has 14g fat, the tuna steaks themselves have 17g, and the canola oil used to sear has 14g. Keep in mind- much of this will be lost with extra marinade leftover, and some leftover in the skillet from searing. The fat in tuna is majority Omega 3 (healthy unsaturated fats). Hope that helps!
Derek
I made this tonight and 3 teenage boys, one whom doesn’t really like fish, told me that it was one of best meals they’ve ever had! It’s one of those meals where you take a bite and involuntary smile!
Elizabeth Lindemann
So glad you and your kiddos liked it! This is the highest praise :-)
Sheila
We’ve cooked this twice now and absolutely love how quick and easy it is ❤❤❤❤. This is one recipe to keep!
Elizabeth Lindemann
So glad you liked it!
Mimi
This recipe is so easy and delicious. I definitely recommend it. Yummy 🥰
Elizabeth Lindemann
So glad you liked it!
Kj
Everything about this recipe delivers. It’s incredibly tasty, comes together fast and tuna steaks are more affordable than you think. This recipe is so easy. It’s now a staple in our house.
Elizabeth Lindemann
So glad you liked it!
Karen
This was delicious! So easy to make and as tasty as the Ahi I’ve eaten at some restaurants. I served it with a pineapple jalapeño salsa, Caribbean Rice and a salad. It’s so satisfying to be asked to make the recipe again. Thanks for sharing it.
Elizabeth Lindemann
So glad you liked it! What a delicious sounding meal!
Cheryl Robbins
Easy and delicious!
Elizabeth Lindemann
So glad you liked it!
Mary
My family loved this recipe! It will be made again!
Elizabeth Lindemann
So glad you liked it!
Chrystie Simons
I tried this recipe, and was incredibly impressed. Both the simple marinade, as well as searing instructions were spot-on. Wasabi takes the flavorful sear to the next level also. It creates a beautiful, smokey heat. What I appreciated moreso, was the level of detail given for temps, cooking equipment, cuts of steaks, etc. Thank you for sharing!
Elizabeth Lindemann
So glad you liked it!
patsi
This receipt which I used earlier was just wonderful. No nonsense, easy and together in a few minutes. I choose to let it marinate longer than suggest for 20 min while I walked Ralphy & Choco . I added some Garlic for extra kick to the yellow fin tuna I believe sourced from Vietnam , Sealed it for i min either side and let it sit for another 2 min. The excess marinade I added at the end to heat and pour over the steaks . Severed with braised red cabbage in cinnamon apple and spring onion, and boiled egyptian sweet potatoes The tuna cooked perfectly with moist pink centre, leaving a very fine aftertaste. Im looking forward to serving it with tossed green salad also.
Elizabeth Lindemann
So glad you liked it!
JENNIFER BRUETT
Amazing!! A little too spicy for me personally but for my family that likes spicy it was perfect. It was so good I ate it with a lot of water. When I do it again I’ll reduce both peppers a bit. But that’s just me. Quick and easy. Thank you!!
Elizabeth Lindemann
So glad you liked it! When I make it for my kids I usually just use the sesame oil, soy sauce, and honey in the marinade and omit all the spicy stuff. Turns out great that way too!
Linz
So easy! Instead of sesame seeds, I coat the edges of the steaks with everything bagel seasoning before cooking
Elizabeth Lindemann
So glad you liked it! Love that suggestion about using everything seasoning.
Kerstin
This was excellent! Super easy, and my boyfriend who is Mr. Tuna…loved it!🥰
Elizabeth Lindemann
So glad you liked it!
Douglas Williamson
perfect to make for an afternoon lunch salad. It can be cooked before and easily prepared on a nice bed of greens with a simple lemon, oil, and vinegar dressing. Beautiful!
Elizabeth Lindemann
So glad you liked it!
Anna
Absolutely delicious! In the past we only used salt and pepper. This is now going to be our go to recipe!
Elizabeth Lindemann
So glad you liked it!
Gail
This was delicious and so easy to prepare. I served it over a bed of mixed greens it made a quick and easy dinner.
Elizabeth Lindemann
So glad you liked it!
anniez
This is SO good. I ate it warm and ate the leftovers cold the next day. It was fantastic both ways and very easy. Highly recommend.
Elizabeth Lindemann
So glad you liked it!
Kristi
I haven’t read the other reviews to see if this is already mentioned, but I want you to know how much I appreciate how you included the measurements of the ingredients in the recipe directions. I hate having to scroll back and forth between ingredients and directions. Thank you for saving me some time/frustration. Also, the ahi turned out PERFECTLY! I made it for my husband’s birthday and he was very happy!
Elizabeth Lindemann
So glad you liked it, and thanks so much for this feedback! It’s helpful to know adding the ingredient amounts in the instructions worked well for you. I always appreciate my past self for doing this when I’m making one of my own recipes too haha!
Christine Kirchmair
Loved this! Not fishy tasting at all.
Easy and yummy!!
Elizabeth Lindemann
So glad you liked it!
Lila Thomas
Absolutely delicious! I marinated for about 15 minutes, as that’s all the time I had. I grilled on a grill mat on our gas barbeque alongside some asparagus. I probably could have cut down on the time a bit, as I went with the 2-1/2 minutes per side, as the bbq doesn’t get blistering hot when it’s only 45 degrees outside. But it was wonderful anyway. I did not add any cayenne pepper to the marinade, but I did serve it with green onions and black sesame seeds. We’ll be making this one again for sure!
Elizabeth Lindemann
So glad you liked it!
Val Bell
Awesome recipe! Easy & simple. I am on vacation and have no grill where I usually cook my tuna. So onto the internet for some help! I only had a couple of packs of soy sauce from sushi & just chopped garlic, salt & peppered & a little oil. Didn’t have non stick pan ( not in my own kitchen :( ) but pan I had worked fine. Cooked 1.5 minutes then 1 minute on other. Came out delicious!! Thanks so much!
I will try again when I get back home so I can add the sesame oil & honey which I’m sure will just heighten the flavor.
Elizabeth Lindemann
What a great way to use up those soy sauce packets – So glad you liked it!
Noelle
It’s not 6 minutes recipe if you need extra time to marinade it, ingredients preparation time also counts. Stop deceiving people. I already know that all these “5 minutes” recipes are a lie and have a catch to it. But still it’s frustrating and annoying every time.
Elizabeth Lindemann
Hm. Looks like you missed the part in the recipe that says marinating is optional, and that you cook for 1 – 1.5 minutes on each side, so 2-3 minutes total, leaving 3-4 minutes to mix the marinade together and pour over the fish. Perhaps it will take a few more minutes to locate the ingredients in your kitchen and measure them out. For that discrepancy, I profusely apologize.
In the interest of transparency, this reader left a one star review that I deleted since it had nothing to do with the recipe itself. I always disclose when I do this and you can read more about my commenting policy here: https://www.bowlofdelicious.com/faqs/
Lisa
Made this tonight! Was delicious! It was my first time cooking Ahi Tuna at home. Will definitely be making this recipe on a regular basis!
Elizabeth Lindemann
So glad you liked it!