To cook ahi tuna steaks, the most popular and recommended method is to sear them quickly to keep the inside rare or medium-rare while getting a nice crust on the outside. Here is a summarized guide from top recipes:
Marinade (optional but adds flavor)
- Mix soy sauce (shoyu or tamari), freshly squeezed lemon or lime juice, toasted sesame oil, garlic powder, sugar, salt, and pepper.
- Pat dry ahi tuna steaks and marinate for a few hours to overnight in the fridge, turning once during marination.
Cooking Process
- Heat a heavy skillet or grill pan (cast iron preferred) over medium-high to high heat until very hot.
- Add oil with a high smoke point (e.g., avocado, olive, or canola oil).
- Sear the tuna steaks for 1 to 1.5 minutes per side (less if thinner than 1.5 inches). The goal is a golden crust outside and rare to medium-rare inside.
- For a sesame crust variation, coat the steaks with soy sauce and then a sesame seed spice mix before searing.
- After searing, let rest 5 minutes before slicing thinly across the grain.
Serving Suggestions
- Serve sliced on salads, rice bowls, or with dipping sauces like Sriracha mayo or sesame-tamari drizzle.
- Garnish with green onions, sesame seeds, and lime wedges if desired.
Simple Grilled Alternative
- Brush tuna steaks with olive oil and season with salt and pepper.
- Grill for about 2.5 minutes per side, then let rest 5 minutes before slicing.
This method keeps the ahi tuna tender, flavorful, and preserves its delicate texture. Cooking times may vary depending on thickness and heat, but typically searing quickly on high heat is key to a perfect ahi tuna steak.
