Description

Learn how to make unforgettable seared ahi tuna in just 10 minutes with this quick and easy recipe. Perfectly crusted with sesame seeds and served rare for a melt-in-your-mouth experience, paired with a tangy soy-ginger dipping sauce.

Ingredients

Tuna and Coating

2 ahi tuna steaks (6 oz each, sushi-grade)
2 tablespoons white sesame seeds
2 tablespoons black sesame seeds (or more white sesame if unavailable)
Salt and black pepper to taste

Marinade and Sauce

2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon freshly grated ginger
1 garlic clove, minced
1 tablespoon honey or maple syrup (optional for balance)

Cooking Oil

2 tablespoons sesame oil

Optional Garnish

Sliced green onions
Lime wedges

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Instructions

Prepare the dipping sauce: In a small bowl, whisk together soy sauce, rice vinegar, freshly grated ginger, minced garlic, and honey or maple syrup if using. Set this sauce aside to let the flavors meld while you prepare the tuna.
Season the tuna: Pat the ahi tuna steaks dry thoroughly with paper towels. Season both sides generously with salt and black pepper to enhance flavor before coating.
Coat with sesame seeds: Combine the white and black sesame seeds on a plate. Press each seasoned tuna steak firmly into the seeds, coating both sides evenly to create a crisp crust.
Heat the skillet: Pour the sesame oil into a skillet and heat it over high heat until it shimmers, indicating it is hot enough for searing.
Sear the tuna: Place each coated tuna steak into the hot skillet. Sear for 30 to 45 seconds per side for rare, ensuring a golden crust forms while keeping the inside cool and pink. For medium-rare, sear slightly longer.
Rest and slice: Remove the seared tuna from the skillet and let it rest for 1 to 2 minutes. Then slice the steaks against the grain into 1/2-inch thick pieces for optimal tenderness.
Serve: Arrange the sliced tuna on plates and serve with the prepared dipping sauce. Garnish with sliced green onions and lime wedges if desired to add freshness and acidity.

Notes

Use sushi-grade ahi tuna for the best safety and taste when serving rare.
Adjust searing time depending on preferred doneness: less time for rare, more for medium-rare.
The optional honey or maple syrup in the dipping sauce balances the tangy acidity with subtle sweetness.
Black sesame seeds add visual contrast but can be substituted with all white sesame seeds if unavailable.
Letting the tuna rest briefly after searing helps retain juices and improves texture.