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.
Sarah Stanton
Followed recipe precisely. Perfect.
Elizabeth Lindemann
So glad you liked it!
Diana Wang
The recipe was super easy to follow and turned out delicious! For others who prefer less salty food, I only used half a tablespoon of soy sauce and no salt, and a 10-minute marinade was perfect.
Elizabeth Lindemann
Great tip about the lower salt version! Thanks for sharing, and glad you liked it :-)
Gail D.
I made this but added some grated fresh ginger to the marinade, and added wasabi paste to the portion of the marinade I saved to drizzle over the tuna. It was delicious and quick.
Elizabeth Lindemann
Oh yummm I love the idea of adding ginger and wasabi paste to the mix! Great tip. So glad you liked it!
Marisa G
I just dared to cook tuna for the first time, and I absolutely loved this recipe! I used fig balsamic dressing as a marinating sauce, for about 10 min. It turned out absolutely delicious!
Thank you!
Elizabeth Lindemann
That fig balsamic dressing sounds amazing! So glad you liked it :-)
Darlene S. Reiter
Delicious and easy peasy. Made it on an iron skillet. Yum Yum Yum!!!! My husband got more tuna a day later so that I could make him more.
Elizabeth Lindemann
So glad you and your husband liked it!
Aml
Our go to with tuna steaks & its delicious! We use plant based butter in a non-stick & it comes out perfectly seared.
Elizabeth Lindemann
So glad you liked it!
Mary Jane
The tuna was delicious and the marinade flavour was perfect. However, we took the tuna out of the fridge about 45 minutes prior to marinating for ten minutes, so the two minutes per side was too long for the tuna we bought frozen at Costco, which was only about an inch thick. The next time we try it, we will decrease the searing time to one minute per side. But in spite of being slightly overdone, we loved it – still juicy and flavourful and the perfect New Years ever dinner!
Elizabeth Lindemann
So glad you liked it!
Linda
We loved the flavor of the sauce and glad to learn not to overcook the tuna! We didn’t have lime but was still very delicious. Thanks so much.
Elizabeth Lindemann
So glad you liked it!
Mike
I usually just grill mine in foil with some salt, butter and garlic, but I was in a hurry and it’s cold outside. marinaded for about an hour, cooked them up in 2 minutes and served over rice. Saved to my favorite recipes (which means it goes into regular rotation!) Simple and tasty.
Elizabeth Lindemann
So glad you liked it!
Deb
Absolutely delicious, have done this recipe several times and it has always been very well received.
Elizabeth Lindemann
So glad you like it!
Cindy
Elizebeth, you crushed this recipe. So simple and yet so yum! Home run girl!
Elizabeth Lindemann
Thank you, and so glad you liked it!
Suzanne
Delicious! Cooked our two steaks just as recipe said. Topped them with a squeeze of lime, toasted sesame and green onion. Perfect tuna. Served with mushrooms and broccolini and some rice.
Elizabeth Lindemann
Sounds like a delicious meal! Glad you liked the recipe :-)
Dawn Baker
I broiled my tuna steaks in the oven 2 mins each side. Over roasted veggies with a side salad with thai peanut sauce.
Elizabeth Lindemann
Sounds like a delicious meal, and it’s great to know broiling worked well! Thanks for the tip.
Patricia
So good! Very tasty! I loved it!
Elizabeth Lindemann
So glad you liked it!
Dee
Delicious and easy! Even my 10 year old loved it. She is my food critic and she gave it 5 stars.
Elizabeth Lindemann
So glad you and your kiddo liked it!
Carla
It was absolutely delicious! It was served on top of a super greens salad with mushroom garnish and cherry tomatoes. So yummy the tuna was! Thank you.
Elizabeth Lindemann
Thank you! Glad you liked it :-)
Dianne Ackerman
Thoroughly enjoyed this recipe – delicious – served it with mushroom wild rice and sautéed bok choy
Elizabeth Lindemann
Sounds like a delicious meal! Glad you liked it :-)
Renee Dalton
Quick great way to make tuna!
Elizabeth Lindemann
Glad you liked it!
Natasa Giatras
Can i cook it with the sesame seeds?
Elizabeth Lindemann
Yes! A few readers have commented that they’ve done it with great success. I’ve never tried it myself personally.
Heather
My husband made this tonight and it was fabulous. Will definitely have again.
Elizabeth Lindemann
So glad you liked them!
Debra
Bought the tuna honestly because they had no salmon.
So thankful they were out. This recipe is quick, easy and so tasty. Will defiantly make it again
Elizabeth Lindemann
So glad you liked it… and glad they were out of salmon! :-)
Angie
Love the recipe, so thank you. I know you may see this as odd, but please don’t recommend non-stick pans-esp. if they are Teflon because they use PFAS chemicals which leach into food and are extremely toxic. Cast iron are very good.
Elizabeth Lindemann
So glad you like this recipe, and I really appreciate your concern about nonstick cookware!
I agree that cast iron and stainless steel are better to use, however, I’m also of the mindset that some compromise is needed for some people in order to eat healthy For someone who is in a hurry, or not a seasoned cook, I personally think it’s better to use the nonstick if that’s what it’s going to take to get that person to cook a healthy meal from scratch. That’s why I sometimes recommend nonstick- if it’s going to make this recipe easy and not frustrating to someone who doesn’t often cook, then that’s a win in my book. Kind of like how I think it’s better to eat organic produce, but that if money or accessibility is a barrier, it’s better to eat non-organic produce than only organic bags of chips and junk food.
In addition, PFOAs were ceased in production of Teflon products in 2013. There is still some concern about other chemicals, especially at high heat. Since this recipe is cooked at high heat, it’s important to work quickly and if using nonstick, do a medium-high heat instead of high heat. You can read more about nonstick cookware safety here (for you or anyone else reading this who is concerned). https://www.healthline.com/nutrition/nonstick-cookware-safety
Hope that helps explain my intention with recommending nonstick a bit more- again, I really appreciate you bringing this up!
Debbie Kuhn
Amazing recipe, thank you!! Easy, quick and delicious!! Will definitely make it again… maybe tomorrow!!
Elizabeth Lindemann
So happy you liked it!
Ash
Wonderful! Followed directions exactly and the overnight marinating is the way to go.
Elizabeth Lindemann
So glad you liked it!
Pirate
Wrong. Please research before spreading disinformation.
https://youtu.be/5FNNKhVoUu8
Cindy Griggs
Delicious! My first time to cook ahi. I have always been nervous about cooking ahi at home, but this recipe was easy to follow and the results were above my expectation. Thank you!
Elizabeth Lindemann
So happy you liked it!