Ahi Tuna Steak Recipe: Tender Pan Seared in 4 Minutes
This pan-seared ahi tuna steak takes about 4 minutes on the stove. It has a golden, crisp crust and a silky pink center. Brush the steaks with olive oil, season them with salt and pepper, and add sesame seeds if you want a crunchy crust. Sear them fast in a very hot skillet. You only need a few ingredients and no marinating. You can also grill the steaks, then slice them over salads or serve them with bok choy.
Equipment
- Skillet, cast iron pan, or grill pan
- Pastry brush
- tongs
- Paper towels
- Cutting board and sharp knife
Ingredients
The Star
- 2 ahi tuna steaks about 1 inch thick, patted dry
Sear Essentials
- olive oil to brush
- salt and pepper to taste
The Crunch
- sesame seeds optional, to coat
Instructions
- Pat the tuna steaks completely dry with paper towels. Brush both sides with olive oil and season generously with salt and pepper.
- If you're using sesame seeds, sprinkle them over the steaks and press lightly so they stick.
- Heat a skillet, cast iron pan, or grill pan over medium-high heat until it's very hot. The steak should sizzle the moment it touches the pan.
- Sear the tuna for 2 minutes without moving it. Flip and sear 2 minutes more for a rare center. For more doneness, cook 3 minutes per side, but keep the middle slightly pink.
- Take the tuna off the heat and let it rest for 5 minutes.
- Slice against the grain into 1-inch thick slices, or serve the steaks whole.
- To grill instead, heat the grill to medium and use the same timing for your preferred doneness.
Notes
Buy fresh, high-quality tuna, and dry it well so it sears instead of steaming. Set a timer, because a few extra seconds can make ahi dry and chalky.
If you're pregnant, elderly, or immunocompromised, cook the fish more fully.
Leftovers keep in the fridge for up to 2 days. They're best eaten cold, and freezing isn't recommended.