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, 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 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
- 1/2 teaspoon kosher salt Use ONLY if not letting it marinate or if you have a very thick tuna steak – 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)
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, 1/2 teaspoon kosher salt (use ONLY if you aren't marinating for any significant amount of time, or if your tuna steaks are very thick, see notes), 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.
Notes
- A note on added salt: many readers have commented that this recipe is too salty. I’ve updated the ingredients list and instructions to specify that the added kosher salt should only be used if you aren’t marinating the tuna steaks for any significant amount of time, or if you are using very thick tuna steaks. If you are in doubt whether you should use it, I suggest omitting it and then seasoning it to your liking when serving with salt at the table. Marinating for a while can cause the fish to taste saltier, as it will have more time to absorb the flavor. If you are sensitive to salt or want a lower sodium version, I suggest omitting the kosher salt regardless and using low-sodium soy sauce.
- 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.
Teresa
Wonderfully delicious!
And so easy!!!
Elizabeth Lindemann
So glad you liked it!
Cheryl Evitt
This recipe sounded so good I had to try it. I debated the toasted sesame oil as it is a bit pricy, but it sounded like the perfect touch. I followed the recipe completely and OMG it was The Best tuna I have Ever eaten. I will definitely be having this again…and again. Thank you for sharing this!
Elizabeth Lindemann
So glad you liked it! Toasted sesame oil is one of those ingredients that’s totally worth it to me. Sometimes the toasted sesame oils in the Asian section of the grocery store will be a bit less expensive, and Asian markets are also a great place to get ingredients like that for less cost, FYI!
JILL
Perfect birthday dinner for my husband. I marinated for maybe 20 minutes and used only a dash of the kosher. I also dried the tuna before hitting the hot non stick pan. 2 and a half minutes on the first side and 2 on the the second.
Elizabeth Lindemann
So glad you liked it – lucky husband, and happy birthday to him!
Diane
Delish!! Used both the marinade and some as a drizzle, and the spicy mayo!
Elizabeth Lindemann
So glad you liked it!
Dee
Loved this recipe! I don’t often cook seafood (although I love it, my husband is not a fan) so when he brought ahi home as a surprise for me I needed to find a recipe. This is a great one! I marinated it exactly as specified for about an hour, flipping the bag a couple of times. Put sesame seeds on both sides before cooking. Got my pan nice and hot with some EVOO and put the steaks in for exactly two minutes per side. Just seared the sides, removed and let them sit for a few minutes while I cooked my broccoli and my husband’s steak rested. Delicious! A bit salty, as others have mentioned, but I enjoyed it, and the sesame oil and seed made it like a restaurant meal! Thanks for the recipe!!
Elizabeth Lindemann
So glad you liked the recipe! I just edited the recipe card to reflect a more specific recommendation on when the added kosher salt should be used, so thanks for bringing up the too salty factor!
Deysi V
I cooked over two pounds of tuna steaks, so I quadrupled the recipe for the marinade. I also added freshly squeezed orange and lime juice to the marinade, it tasted like a ponzu sauce, I love ponzu!
My tuna was not salty at all even after adding all the salt the recipe calls for. I did however used low sodium soy sauce.
Overall it turned out amazing and I plan to make it just the same again soon.
Thank you for this recipe!
Elizabeth Lindemann
So glad you liked it!
Kate
Absolute YUM! Easy and DELICIOUS! Marinated the steaks about an hour. I cooked 2 minutes a side, and it was almost too long. I will cut down to 90 seconds a side next time. My husband isn’t a fan of raw fish. He loved this though! I made the spicy mayo recipe linked in the recipe, and served it over chopped baby spinach with rice, cherry tomatoes, cucumbers, avocado, lime wedges and some sushi ginger. Drizzled the spicy mayo mix over it and then added toasted sesame seeds to finish. Great looking and so good! Both recipes are keepers!
Elizabeth Lindemann
So glad you liked it! This all sounds like an amazing meal!
Linda Bradley
Excellent. This is my “go to recipe” for tuna. Thank you.
Elizabeth Lindemann
So glad you liked it!
Kathyd
Although I used my homemade Thai Sweet Chili Sauce as the marinade, I followed the instructions on cooking my tuna on a gas grill. My steaks were quite thick so I grilled them for three minutes a side and they were done just the way we liked them; great grill marks on the outside and beautifully bright pink on the inside. This was after spending all day making bolognese sauce so the quick cook time for the tuna was a blessing.
Elizabeth Lindemann
So glad you liked it! Homemade Thai chili sauce sounds great for this!
Linda
I think that I have mentioned before,. Great recipe and cooking directions. A caveat; I will be looking for a way to decrease salt. I did not add salt and my tongue is still burning from saltiness. Maybe I am sensitive? Regardless, my next step will be low sodium soya sauce. Still…a great recipe.
Elizabeth Lindemann
Thanks for this! I just edited the recipe card to recommend using low sodium soy sauce and in many cases omitting the added kosher salt. Hope that helps solve the problem, for you and other people who make this recipe!
Jon C
Wow. It was like eating in a five-star restaurant. I followed the recipe to the letter. Very impressive results.
Elizabeth Lindemann
So glad you liked it, and thanks for the kind words and for taking the time to leave a comment!
Colin
I tried this tonight and it was awful, sorry. I made this exactly as the recipe suggested, there is too much Sesame oil, and it spoiled and overpowered the taste of the tuna.
Elizabeth Lindemann
Sesame oil does have a strong taste, and may vary based on brand – I love it, but if you’re sensitive to the flavor feel free to cut the amount in half or use as much as you desire!
Jeff
This one’s a keeper. I used hot honey. Delicious!!!
Elizabeth Lindemann
OH YUM – hot honey! Great idea! Definitely trying that next time, thanks for the tip, and so glad you liked it!
Kelly
Absolutely delicious. I retired after many years of cooking professionally. I would serve this to my customers without a doubt
Elizabeth Lindemann
So glad you liked it, and thanks for your kind words!
Rodeo Russ
Tasty, easy to prepare dish! My finicky eight year old granddaughter loved the ahi!
R.R.
Elizabeth Lindemann
So glad you and your granddaughter liked it! I haven’t tried this one with my 7 and 8 year old daughters yet, but you’re giving me hope they will like it!
Priya Anand
Great recipie!! Greet results!!
Elizabeth Lindemann
So glad you liked it!
Lucy A
quick and easy
Elizabeth Lindemann
So glad you liked it!
Pat
This is the best!! I used an outside propane griddle, got it super hot and cooked the tuna on it in accordance with the times suggested. They turn out near perfect. The marinade is excellent and just right for the tuna.
Elizabeth Lindemann
So glad you liked it!
Julia
Loved it! It was a bit too spicy for me, I would lower the Cayenne to a pinch. Also a bit salty. With the soy sauce, I’d skip the salt as well. But it was delicious!!
Elizabeth Lindemann
So glad you liked it! Yes, it’s definitely on the saltier side of things, so skipping the added salt is a great idea if you’re sensitive to salt or are unsure. Thanks for bringing this up!
NkB
Absolutely my favorite tuna recipe! So delicious and super super easy. I like to finish with sautéed green beans or snow peas in the same pan and covered with extra marinade sauce, plus some sticky rice. Definitely 5 stars.
Elizabeth Lindemann
So glad you liked it!
Tammy
Great recipe! Quick and easy marinade. I let my tuna marinate for a little over two hours and it had great flavor. I did not add any salt.
I also flipped my plastic bag a few times to evenly distribute the marinade.
Can’t wait to make it again!
Thanks for the great recipe:)
Elizabeth Lindemann
So glad you liked it!
Linda
So good and excellent instructions. I am concerned (sort of) about the high salt level. Is that from the soy sauce?
Elizabeth Lindemann
This recipe does go heavy on the salt, mostly because it’s marinated and cooked so quickly and the flavor all kind of sits on the outside of the fish rather than penetrates in! Here are my suggestions:
1) The recipe has a note about the salt and recommends omitting any added kosher salt, especially if you want to give it a little extra marinating time. Stick to just soy sauce here.
2) You may want to plan for more marinating time. This will help the salt penetrate into the fish instead of just linger on the surface. You could easily take down the amount of soy sauce if you do this!
3) You can definitely use low sodium soy sauce.
4) When you marinate it, keep in mind that not all of the marinade will actually be on the fish when you cook it. So some of that salt will be left in the container in which you marinate it, and you can just discard it if you want (the nutrition information is calculated assuming ALL of the marinade is used, but that’s not really the case).
5) Finally, feel free to go pretty low on the soy sauce – you can always make a little bit of extra marinade on the side to drizzle on top if it’s lacking flavor, or even just serve with some salt to sprinkle on if it seems bland!
Hope that helps! Oh ONE MORE good tip (which relates to this and other recipes) – citrus acts similarly to salt in that it brings out other flavors. So an extra squeeze of lime juice on top of the tuna may help enhance the flavor without adding more sodium.
That was probably more info about salt than you wanted 😂
Eve
Really great. Served over a garden salad on a hot summer night.
Elizabeth Lindemann
So glad you liked it!