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Seared Ahi Tuna Steaks

Seared Ahi Tuna Steaks
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Seared Ahi Tuna Steaks offer a quick, healthy, and elegant seafood dish featuring sushi-grade tuna with a tender, pink center and a flavorful caramelized crust. Perfect for a light weeknight dinner or a special occasion, this recipe highlights simple ingredients and easy steps to achieve a gourmet taste and perfect texture every time.

Ingredients

Scale

Main Ingredients

  • 2 fresh, sushi-grade Ahi Tuna Steaks (about 1 inch thick each)
  • 1 tablespoon sesame oil or olive oil
  • 1 tablespoon soy sauce (or tamari for gluten-free option)
  • 1 clove fresh garlic, minced
  • Freshly ground black pepper, to taste
  • Sea salt or kosher salt, to taste
  • Optional: 1 teaspoon toasted sesame seeds

Instructions

  1. Prepare Your Tuna: Begin with fresh, sushi-grade Ahi tuna steaks about 1 inch thick. Pat each steak dry with paper towels to remove excess moisture, helping achieve the perfect sear. Season both sides generously with sea salt and freshly ground black pepper.
  2. Heat the Pan: Preheat a heavy-bottomed skillet or cast-iron pan over medium-high heat. Add a tablespoon of sesame oil or olive oil, swirling to coat the surface thoroughly. Wait for the oil to shimmer but not smoke, indicating the ideal searing temperature.
  3. Sear the Tuna: Place the tuna steaks in the hot pan and cook undisturbed for 1 to 2 minutes, depending on thickness, to form a caramelized crust while keeping the center rare and tender. Flip the steaks and cook the other side for 30 seconds to 1 minute.
  4. Add Flavor: In the last 30 seconds of cooking, add minced garlic to the pan, letting it sizzle and infuse the steak with a subtle aromatic kick. Optionally, drizzle soy sauce around the tuna for a glossy finish and an extra punch of umami.
  5. Rest and Slice: Transfer the steaks to a cutting board and let them rest for a couple of minutes to allow juices to redistribute. Slice thinly against the grain to reveal a perfect seared exterior with a pink, tender interior.

Notes

  • Choose Quality Tuna: Always use sushi-grade or sashimi-grade tuna for safety and best flavor.
  • Don’t Overcook: Tuna is best served rare or medium-rare to avoid dryness and toughness.
  • Use High Heat: A very hot pan ensures a quick crust without overcooking inside.
  • Dry Thoroughly: Patting tuna dry removes moisture to help achieve a crisp sear.
  • Rest Before Slicing: Resting lets juices redistribute for a tender bite.
  • Use a Sharp Knife: Clean slices prevent shredding the delicate fish.

Nutrition

Keywords: Seared Ahi Tuna, Tuna Steaks, Quick Seafood Recipe, Gluten Free Seafood, Healthy Tuna, Searing Tuna, Easy Dinner, Protein Rich

Find it online: https://recipesemilly.com/seared-ahi-tuna-steaks/