Ahi Tuna
2 servings A beautifully ahi tuna steak with a seasoned crust and a rare, ruby-red center is a restaurant-quality dish that is surprisingly simple to make at home. x saved themaverickflavor Rising Star June 19, 2025 10 min.15 min.2/5 10 min. 15 min. 2/5 Ingredients: Ahi Tuna: 1 LB of tuna (preferably sushi-grade )1 TBSP of olive oil2 TBSP of low sodium shoyu Japanese soy sauce (or tamari)1 TBSP of sesame oil¼ cup of sesame seeds (white and/or black)1 Pinch of salt (adjust if needed)1 Pinch of black pepper - ideally freshly ground 1 LB of tuna (preferably sushi-grade ) 1 TBSP of olive oil 2 TBSP of low sodium shoyu Japanese soy sauce (or tamari) 1 TBSP of sesame oil ¼ cup of sesame seeds (white and/or black) 1 Pinch of salt (adjust if needed) 1 Pinch of black pepper - ideally freshly ground Tools: 1x Measuring Cups1x Measuring Spoons1x Chef’s knife1x Cutting Board1x Small Mixing Bowl (about 1 QT)1x Plate1x (or mixing bowl)1x Small Hand Grater1x Grill (or fry pan)1x Tongs 1x Measuring Cups 1x Measuring Spoons 1x Chef’s knife 1x Cutting Board 1x Small Mixing Bowl (about 1 QT) 1x Plate 1x (or mixing bowl) 1x Small Hand Grater 1x Grill (or fry pan) 1x Tongs Directions: 1. Optionally Prepare the Dipping Sauce: Let’s start the preparation of the Ahi Tuna by making the optional dipping sauce. In a small bowl, whisk together the soy sauce, grated ginger, minced garlic, rice vinegar, and wasabi paste. Set aside. In a small bowl, whisk together the soy sauce, grated ginger, minced garlic, rice vinegar, and wasabi paste. Set aside. 2. Prepare the Tuna: Pat the ahi tuna steak completely dry with paper towels. In the shallow dish, briefly marinate the tuna in a mixture of soy sauce and sesame oil for about 10 minutes, turning once. Pat the ahi tuna steak completely dry with paper towels. In the shallow dish, briefly marinate the tuna in a mixture of soy sauce and sesame oil for about 10 minutes, turning once. Important: Do not marinate for too long, as the acid in the soy sauce can begin to “cook” the fish. 3. Coat the Tuna: On a separate plate, spread out the sesame seeds. Remove the tuna from the marinade, letting any excess drip off. Press all sides of the tuna steak firmly into the sesame seeds to create an even, dense crust. Season generously with salt and pepper. On a separate plate, spread out the sesame seeds. Remove the tuna from the marinade, letting any excess drip off. Press all sides of the tuna steak firmly into the sesame seeds to create an even, dense crust. Season generously with salt and pepper. 4. Cook the Tuna: Choose your method: A. Pan-Searing: Heat the olive oil in a fry pan over medium-high to high heat. The pan must be very hot. You should see faint wisps of smoke. Carefully place the tuna steak in the hot pan. Sear for 60-90 seconds per side for a rare center, or about 2 minutes per side for medium-rare. The edges of the tuna should be opaque and cooked, while the center remains vibrant pink or red. Heat the olive oil in a fry pan over medium-high to high heat. The pan must be very hot. You should see faint wisps of smoke. Carefully place the tuna steak in the hot pan. Sear for 60-90 seconds per side for a rare center, or about 2 minutes per side for medium-rare. The edges of the tuna should be opaque and cooked, while the center remains vibrant pink or red. B. Grilling: Preheat your grill to high heat. Ensure the grates are clean and lightly oiled to prevent sticking. Carefully place the tuna steak on the hot grill grates. Grill for 60-90 seconds per side for a rare center, or about 2 minutes per side for medium-rare. Preheat your grill to high heat. Ensure the grates are clean and lightly oiled to prevent sticking. Carefully place the tuna steak on the hot grill grates. Grill for 60-90 seconds per side for a rare center, or about 2 minutes per side for medium-rare. 5. Rest and Serve Ahi Tuna: Immediately transfer the seared tuna to a cutting board and let it rest for 5 minutes. Using a very sharp knife, slice the tuna against the grain into ¼ to ½- inch thick pieces. Arrange the sliced tuna on a platter and serve immediately with the dipping sauce and optionally with side, e.g. Steamed white or brown rice A simple salad with a ginger-miso dressing Sautéed greens like bok choy or spinach Wasabi mashed potatoes Sliced avocado Immediately transfer the seared tuna to a cutting board and let it rest for 5 minutes. Using a very sharp knife, slice the tuna against the grain into ¼ to ½- inch thick pieces. Arrange the sliced tuna on a platter and serve immediately with the dipping sauce and optionally with side, e.g. Steamed white or brown rice A simple salad with a ginger-miso dressing Sautéed greens like bok choy or spinach Wasabi mashed potatoes Sliced avocado Steamed white or brown rice A simple salad with a ginger-miso dressing Sautéed greens like bok choy or spinach Wasabi mashed potatoes Sliced avocado Steamed white or brown rice A simple salad with a ginger-miso dressing Sautéed greens like bok choy or spinach Wasabi mashed potatoes Sliced avocado Important: Resting is a crucial step that allows the juices to redistribute, ensuring a tender and moist result. Kitchen Guide Fish USDA minimum safe internal temperature is 145°F Popular serving temperatures: 110 – 125°F – Rare 125 – 140°F – Medium Rare 145 – 155°F – Medium Rare 110 – 125°F – Rare 125 – 140°F – Medium Rare 145 – 155°F – Medium Rare About the Author: themaverickflavorRising Star # 10 29 Followers Published Recipes: 8Av. Recipe Evaluation: Location: USA, HawaiiMember since: 2025-05-07 Published Recipes: 8 Av. Recipe Evaluation: Location: USA, Hawaii Member since: 2025-05-07 Disclaimer All content and information (including recipes, articles, and other materials) on CookingHub.com are the opinions of the authors and are not intended to provide dietary, medical, legal, or political advice. Consult with a professional before deciding to follow these opinions. 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The overall outcome of following recipes, including the look and taste of the final product. Possible errors in articles and recipes (including incorrectly or unclearly explained steps and directions). Typos. Any health risk related to the handling of food, food quality, and/or not following USDA recommendations (including minimum safe serving temperatures and other guidelines). Safety during preparation, including the handling of equipment and the equipment’s suitability for food preparation. Improper performance of cooking techniques. Sourcing of ingredients, providing tools, equipment, and anything else related to the preparation and consumption of the products of this recipe. Nutritional data and information and diet-related information (and their accuracy). It is important to consult with your medical provider to ensure that the diet you are considering is suitable for you and to verify the information provided before proceeding. 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