Seared Ahi Tuna Recipe

Prep tuna

Pat tuna steaks dry with paper towels. Lightly season all sides with kosher salt and freshly ground black pepper.

Coat with sesame

Pour the toasted sesame seeds onto a plate. Brush the top and sides of each tuna steak lightly with sesame oil, then press the oiled sides into the sesame seeds to form a thin crust. Reserve the bottom (underside) uncrusted for easier handling if you prefer.

Sear

Heat a heavy skillet or cast-iron pan over high heat until hot. Add the neutral oil and swirl. When oil shimmers, place steaks in pan crusted-side down. Sear 30–45 seconds without moving so crust browns. Flip and sear the other side 30–45 seconds for rare (internal temp ~110–115°F). If you prefer medium-rare, sear an additional 15–30 seconds per side. During the last 10 seconds, spoon 1 tsp soy sauce over each steak for a gloss and extra flavor. Remove to a cutting board and rest 3–5 minutes before slicing.

Slice

Using a very sharp knife, slice the tuna crosswise into 1/4-inch thick slices. Arrange slices over or beside the sesame noodles when plating.

Cook noodles

Bring a large pot of salted water to a boil. Cook the spaghetti or Chinese egg noodles according to package instructions until just tender (al dente). Reserve 1/4 cup of pasta cooking water, then drain noodles and rinse briefly under cold water to stop cooking and remove excess starch. Toss with 1 tsp sesame oil to prevent sticking.

Make sauce

In a bowl, whisk together tahini (or peanut butter), light soy sauce, rice vinegar, sesame oil, honey, chili garlic sauce, grated ginger, minced garlic, and warm water. Whisk until smooth and pourable; add up to the reserved pasta water a tablespoon at a time if you need to thin the sauce. Taste and adjust for salt, acidity (more rice vinegar), or sweetness.

Toss noodles with sauce

Place the cooked noodles in a large bowl. Add the sauce and toss until evenly coated. If mixture seems dry, add 1–2 tbs reserved pasta water.

Quick-sauté peppers

Heat 1 tablespoon vegetable oil in a medium skillet over medium-high heat. Add the white parts of the sliced scallions, sliced red and yellow bell peppers, grated ginger, and minced garlic. Sauté 2–3 minutes until peppers are crisp-tender and aromatics are fragrant. Remove from heat and stir in the lime juice.

Combine with noodles

Add the sautéed peppers and scallion whites to the tossed sesame noodles and mix gently to combine. Taste and adjust seasoning with additional soy sauce, lime juice, or a pinch of sugar if desired.

Portion the sesame noodles onto 4 plates or shallow bowls. Fan or lay seared ahi tuna slices on top or to the side. Sprinkle with reserved scallion greens, cilantro if using, and toasted sesame seeds. Serve immediately with lime wedges to squeeze over the fish and noodles.

Note on doneness: Ahi is best served rare to medium-rare. If you prefer fully cooked tuna, increase sear time but be aware texture will firm and flavor change.