Seared Sesame Ahi Tuna Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Trim any sinew and shape into a neat rectangular / barrel form if needed so it sears evenly. Season all sides lightly with kosher salt and freshly ground black pepper.

Toast sesame seeds

In a dry skillet over medium heat, toast the black and white sesame seeds, shaking the pan, until fragrant and slightly darkened, about 2–3 minutes. Watch closely to avoid burning. Transfer to a plate and let cool.

Coat tuna

Spread the cooled sesame seeds on a cutting board or shallow plate. Brush or rub the tuna lightly with the neutral oil to help seeds adhere, then press each face and the sides into the sesame seeds so the exterior is evenly coated. Use your hands to press seeds in firmly.

Sear tuna

Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. When oil is shimmering and just smoking, carefully place the coated tuna in the pan. Sear for 30–45 seconds on each of the four sides (top, bottom, then two narrow sides) to achieve a thin browned crust while leaving the center rare. Total sear time will be about 2–3 minutes depending on thickness. Do not cook through. Remove tuna to a cutting board and rest 2 minutes.

Slice tuna

Using a very sharp knife, slice the tuna crosswise into 1/4- to 1/2-inch thick slices. Wipe the knife between cuts for clean edges. Arrange slices on a platter or on individual plates over the wakame salad.

Rehydrate wakame: place the dried wakame in a small bowl and cover with cold water for 5–10 minutes until softened. Drain and squeeze out excess water, then chop into bite-size pieces if large.

Make dressing: in a small bowl whisk together rice vinegar, 1 tablespoon soy sauce, sesame oil, and sugar until sugar dissolves. Taste and adjust acidity/salt — add a small pinch more sugar or vinegar if desired.

Combine salad: toss the rehydrated wakame with the dressing, thinly sliced scallion, toasted sesame seeds, and red pepper flakes if using. Chill briefly if time allows; this can be served slightly cool or at room temperature beneath the warm-seared tuna.

Arrange and serve: spoon a bed of wakame salad onto plates or a serving platter. Fan the sliced sesame-crusted tuna over the wakame. Pour or provide soy sauce for dipping alongside each portion.

Wasabi & ginger: place a small dollop of wasabi paste on the plate or in a small dish; serve pickled ginger (gari) on the side as a palate cleanser. Offer lemon or lime wedges if desired for a light citrus finish.

Serving suggestion: enjoy the tuna rare in the center. For each bite, dip the tuna lightly into soy sauce and, if you like heat, mix a little wasabi into the soy before dipping. Pickled ginger is eaten between bites.