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Pan-seared ahi tuna has always been one of my favorite seafood dishes. This recipe features a blackened and sesame-crusted ahi tuna steak (yellowfin or bigeye) topped with a fresh cucumber and avocado salad and a simple soy ginger mayo drizzle.
I love this dish thanks to all the fresh flavors and similar vibe to sushi. Seared tuna us incredibly easy to pull off at home because it only cooks for minutes. Assuming you have access to quality fresh tuna from a trusted source, this recipe will cycle on repeat.
Also, check out seared tuna with cilantro lime aioli for a different spin!
Table of Contents
How to Slice Ahi Tuna
Ahi Tuna is best sliced against the grain for optimal tenderness, especially if consumed raw or rare. Look for the natural lines/grain that runs through the fish prior to cooking and cut across the grain. This ensures your slices easily tear apart and melt in your mouth. It’s a small detail that makes a big difference.
What to Look for When Buying Fresh Tuna
Both bigeye and yellowfin tuna fall under the “Ahi” tuna nomenclature. Yellowfin tuna tends to be dark red (almost maroon), whereas bigeye tuna is more red/pink. Regardless, look for tuna that is vibrant in color and slightly shiny. Tuna that appears dull, matte, or browning is likely not as fresh. Color is not always going to be an indicator of freshness, but hopefully, it points you in the right direction.
Fresh tuna should smell like salty ocean air and virtually have no smell at all. Any offputting aromas are a bad sign. Always buy from trusted sources.
Watch How to Make Seared Tuna
More Seafood Recipes
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Seared Tuna with Cucumber Salad and Ginger Soy Sauce
Ingredients
- 2 6-8 ounce yellowfin or bigeye tuna filets, roughly 3/4- 1 inch thick
- 1 cup jasmine rice, 2 servings
- 1-2 tablespoons white sesame seeds
- 1-2 tablespoons black sesame seeds
- 1-2 tablespoon s blackening seasoning, such as Old Bay
- 2 tablespoons low sodium soy sauce
- 1 tablespoon oil, for cooking
Cucumber avocado salad
- 1 avocado, chopped
- 1 medium cucumber, peeled/chopped
- 2-3 green onions, thinly sliced (greens only)
- 1 tablespoon sesame oil
- 1 lime, juiced
- pinch salt
Ginger soy mayo
- 1/2 cup mayonnaise
- 1/2 lime, juiced
- 1 tablespoon soy sauce
- 1-2 garlic cloves, peeled
- 11/2 inch fresh ginger, peeled
Instructions
- Combine all ginger soy mayo ingredients in a blender. Blend until smooth and creamy. If the sauce feels too thin, add more mayo as needed. Store in the fridge until ready to serve.
- Prepare rice according to the instructions on the package. Meanwhile, combine cucumber avocado salad ingredients in a bowl. Mix and set aside.
- Combine sesame seeds and blackening seasoning in a bowl. Mix and transfer to a plate. Dredge tuna in soy sauce until completely coated on all sides. Place filets in sesame seasoning, covering on all sides.
- Heat oil in a skillet or pan over medium-high heat. Once the oil smokes, place filets face down and sear for 30-60 seconds. Flip and sear for an additional 30-60 seconds. For tuna that is pink in the center and more cooked through, sear for 2-3 minutes per side. Remove from the heat and set on a cutting board to rest for 3 minutes before slicing.
- Slice tuna against the natural grain and serve over rice and top with cucumber avocado salad and a drizzle of ginger soy mayo.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
