Ahi Tuna * Recipe
Make Ahi Tuna * Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Ahi Tuna and Marinade
Coating and Garnish
Optional Serving Sauce
Method
Ahi Tuna and Marinade
- 1
Prepare tuna
Pat the ahi tuna dry with paper towels. Trim any sinew or thin edges so the loin is a neat rectangle about 1 to 1 1/2 inches thick for even searing.
- 2
Make marinade
In a small bowl whisk together soy sauce, sesame oil, rice wine vinegar, grated ginger, minced garlic, honey (or mirin) and sriracha if using. Taste and adjust balance—should be savory with a touch of sweet and acid.
- 3
Marinate briefly
Place the tuna in a shallow dish or zip-top bag and pour half of the marinade over it (reserve the other half for brushing/serving). Turn to coat and let rest 5–10 minutes at room temperature (do not marinate longer than 15 minutes to avoid 'cooking' the fish).
Coating and Searing
- 4
Coat with sesame seeds
On a plate combine toasted sesame seeds and ground black pepper. Remove the tuna from marinade and lightly blot excess liquid. Press the top and sides of the tuna into the sesame seed mixture so it forms an even coating on the exterior; leave the very bottom (that will touch the pan) lightly coated or seedless for easier sear contact.
- 5
Heat pan
Heat a heavy skillet (cast iron or stainless steel) over high heat until very hot, about 2–3 minutes. Add the neutral oil and swirl to coat—oil should shimmer but not smoke heavily.
- 6
Sear tuna
Place the tuna in the hot pan, sesame-seed side down first if you prefer a seeded top. Sear without moving for 30–45 seconds to develop a golden crust (time depends on thickness and heat). Flip and sear the other side 30–45 seconds. For a rare center aim for a total sear time of 60–90 seconds; for medium-rare add another 15–30 seconds. Use tongs or a spatula to finish searing the edges (10–20 seconds) if desired.
- 7
Rest and slice
Transfer the seared tuna to a cutting board and let rest 1–2 minutes. Using a very sharp knife, slice into 1/4-inch to 1/2-inch thick slices on a slight diagonal for attractive presentation.
Optional Serving Sauce and Plating
- 8
Make quick wasabi mayo
In a small bowl combine mayonnaise and wasabi paste; mix until smooth. Adjust heat by adding more or less wasabi. Stir in the reserved tablespoon of soy sauce or use a separate drizzle for saltiness.
- 9
Plate
Arrange microgreens or mixed greens on a serving plate if using. Fan the sliced tuna over the greens. Drizzle reserved marinade sparingly over the tuna or spoon the wasabi mayo as a dot alongside. Sprinkle sliced scallions and an extra pinch of toasted sesame seeds over the top. Serve with lime or lemon wedges on the side for squeezing.
- 10
Serve
Serve immediately while the exterior is warm and the center is cool to slightly warm. Offer additional soy sauce, pickled ginger, or ponzu on the side if desired.
