If you’ve been craving restaurant-quality Seared Ahi Tuna but thought it was out of reach at home, this recipe is about to prove you wrong! With its nutty sesame crust, buttery raw center, and simple ingredients, this recipe takes just 10 minutes from start to finish. It’s the perfect dish for weeknights when you need something quick, healthy, and fancy.
Why You’ll Love This Easy Seared Ahi Tuna Recipe
The first time I ever cooked seared tuna steak (not to be confused with canned tuna) at home, it felt like a special occasion. I’d only ever enjoyed it at restaurants, savoring the crunchy sesame crust and buttery center as a rare treat. But when I spotted tuna steaks at my favorite seafood vendor at the farmers market, I decided to give it a shot—worst case, I’d make tuna salad if things went south. To my surprise, making sesame-seed-crusted seared tuna from scratch was shockingly simple.
This quick and easy recipe comes together in under 10 minutes, making it perfect for busy nights. Packed with omega-3s, selenium, and B vitamins, it’s as healthy as it is versatile—serve it over rice, with a papaya salad, or in ahi tuna poke bowls.
With high-quality, wild-caught tuna, the flavor does all the work, and the only rule is not to overcook it. The sesame crust, tangy lemon juice, and umami-packed dipping sauce deliver restaurant-quality results at home. It’s simple, fast, and stunning on the plate.
Ingredient Notes
For the Seared Ahi Tuna:
- Fresh Ahi tuna steaks: Look for two sushi-grade steaks, each about the size of your palm, ensuring they’re firm, vibrant, and fresh. Use the freshest yellowfin tuna or bigeye tuna from your local seafood market.
- Dijon mustard: Used to help the sesame seeds stick while adding a subtle tangy flavor.
- White or black sesame seeds: Raw and untoasted to create a crunchy, nutty crust.
- Coconut oil: Ideal for searing, as it withstands high heat without burning and adds a mild tropical aroma.
For the Dipping Sauce:
- Coconut aminos: A soy-free, slightly sweet alternative to soy sauce. Gluten-free tamari works too for a less sweet, lower sodium version.
- Fresh lemon juice
- Raw sesame oil
- Grated fresh ginger: Adds a hint of warm spice to the dipping sauce.
- Maple syrup: A bit of natural sweetness rounds out the flavors. Omit if following Whole30 or a strict paleo plan.
- Korean red chili powder: Optional, but a pinch adds gentle heat and bold flavor to the sauce.
For exact ingredient amounts and instructions, see the printable recipe card below.
Step-by-Step Instructions
Step 1: Pour the sesame seeds onto a plate and set aside. Pat the raw ahi tuna steaks dry with paper towels or a clean kitchen towel. This will remove any excess moisture and ensure a good sear.
Step 2: Spread Dijon mustard evenly over both sides of the steaks to act as a flavorful adhesive. Press the steaks firmly into the sesame seeds, coating them evenly to create a sesame seed crust.
Step 3: Heat 1 tbsp of coconut oil in a large skillet over medium-high heat. Place one steak in the hot pan and sear for 1 or 2 minutes per side for a rare, pink center. Repeat with the second steak. For best results, avoid overcooking.
Step 4: Transfer steaks to a cutting board, slicing them into 1/4-inch pieces.
Step 5: Whisk dipping sauce ingredients in a large bowl and serve alongside tuna slices.
Expert Tips
- Fresh, sushi-grade tuna is essential for safe and delicious results. Look for vibrant, firm flesh when shopping at grocery stores or seafood markets.
- The goal is a seared exterior with a raw, tender center. Stick to 2-3 minutes of cooking time max.
- Ensure your skillet is fully heated before adding the tuna for a quick, even sear.
- Try different flavors in your crust. You can enhance the crust by adding spices like garlic or onion powder, or a pinch of cayenne for heat. For an extra layer of flavor, try incorporating finely chopped herbs or crushed nori flakes into the sesame mixture.
Serving Tips
- Sprinkle green onions, more sesame seeds, and drizzle a touch of rice vinegar on top for extra tang.
- Add some olive oil to the dipping sauce to turn it into a salad dressing and make a seared ahi tuna salad
- Sub chicken for the ahi tuna in a Chinese chicken salad
- Serve over sushi rice, cauliflower rice, a cucumber salad, or sautéed broccolini.
Storage Tips
Store sliced tuna in an airtight container wrapped in plastic wrap for up to 2 days. Keep the dipping sauce in a separate container to maintain freshness.
Recipe FAQs
Yes, but make sure they’re completely thawed and dried with paper towels before cooking to achieve the perfect sear.
Ahi tuna often refers to both yellowfin tuna and bigeye tuna, which are prized for their mild flavor and tender texture.
Yes, this recipe is safe for eating raw fish, but it’s important to use sushi-grade tuna. Sushi-grade means the fish has been frozen to a specific temperature which will kill any potential parasites, making it safe to consume raw or partially cooked. When purchasing, ask your seafood supplier if the tuna is sushi-grade. Look for firm, vibrant-colored tuna with a clean, ocean-like smell, as these are signs of freshness. If you’re not sure about your tuna’s quality, it’s better to play it safe and cook it fully to eliminate any risks. Safety is the priority when handling raw seafood.
More Quick Seafood Recipes
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Easy Seared Ahi Tuna Recipe with Dipping Sauce
Ingredients
Seared ahi tuna:
- 2 ahi tuna steaks about 5 oz each
- 2 tsp dijon mustard
- 1/2 cup white or black raw sesame seeds
- 2 tbsp coconut oil
Dipping sauce:
- 1/4 cup coconut aminos or gluten-free tamari sauce
- Juice of 1/2 lemon
- 1 tsp raw sesame oil
- 1 tsp grated ginger
- 1 tsp maple syrup Omit for Whole30 or RESTART
- 1/4 tsp Korean red chili powder optional
Instructions
- Pour sesame seeds on a shallow plate.
- Pat the tuna steaks dry with a paper towel.
- Use a teaspoon of dijon mustard for each steak to coat on both sides.
- Press both sides of each tuna steak in sesame seeds, making sure they are coated evenly.
- Heat a tablespoon of coconut oil in a frying pan over medium high heat.
- Lay one steak in the pan and fry for 1 minute. Flip the steak and cook for additional 1 minute on the other side. Transfer to a cutting board, then repeat the process with the other steak. They should be cooked just on the outside. Make sure you don’t overcook them!
- Cut the tuna steaks in to 1/4-inch slices.
- Whisk together all ingredients for the dipping sauce and place in a small bowl.
- Serve tuna with the dipping sauce.
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Delicious!
So glad you liked it!