Seared Ahi Tuna Steak

Get ready to create restaurant-quality seared ahi tuna right in your own kitchen! This showstopping dish combines the buttery tenderness of premium tuna with a crispy, sesame-crusted exterior that’s guaranteed to impress.

The magic lies in the perfect sear – achieving that gorgeous golden crust while maintaining a rare, jewel-toned center. In just 10 minutes, you’ll master the technique that makes this dish a favorite at high-end restaurants.

Ingredients

For the Tuna:

• 16 ounces sushi-grade ahi tuna, thawed
• 1 tablespoon soy sauce or GF liquid aminos
• 2 tablespoons high-heat oil (peanut, wok, or avocado)

For the Sesame Crust:

• 3 tablespoons sesame seeds (black or mixed)
• 1 teaspoon granulated garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon fresh cracked pepper
• 1 teaspoon sugar
• 1 teaspoon dried thyme

Steps

1. Combine all sesame crust ingredients in a small bowl, mixing well to ensure even distribution of spices.
2. Thoroughly pat the tuna dry with paper towels – moisture is the enemy of a good sear.
3. Brush all sides of the tuna with soy sauce, creating a sticky surface for the sesame mixture to adhere to.
4. Press the sesame mixture firmly onto all sides of the tuna, ensuring complete coverage.
5. Heat a cast-iron skillet over medium-high heat until extremely hot (a water droplet should dance and evaporate immediately). Turn on your ventilation fan.
6. Add oil to the hot pan and swirl to coat. Using tongs, carefully place the tuna in the pan. Sear for 45-60 seconds per side until golden brown. Use tongs to sear the edges for 30 seconds each.
7. Transfer to a cutting board and let rest for 1 minute. Using your sharpest knife, slice against the grain into ¼-inch thick pieces.
8. Serve immediately for the best texture and temperature contrast.

Smart Swaps

• Use coconut aminos instead of soy sauce for a gluten-free option
• Substitute monk fruit sweetener for sugar to reduce carbs
• Try furikake seasoning instead of plain sesame seeds for extra umami

Make It Diabetes-Friendly

• Omit sugar from the crust mixture (saves 4g carbs per serving)
• Serve with cauliflower rice instead of traditional rice (reduces 30g carbs per serving)
• Add a side of edamame for fiber to help regulate blood sugar
• Consider eating smaller portions (4oz) to manage carb intake

Pro Tips

• Let tuna come to room temperature 30 minutes before cooking
• Don’t move the tuna while searing – let the crust develop
• Slice with a sharp knife at a 45-degree angle for the most attractive presentation
• Pre-measure all ingredients before heating the pan – timing is crucial