Seared Ahi Tuna Recipe

Name: Dockside Market & Grills Seared Ahi Tuna Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 4 6 oz ahi (yellowfin) tuna steaks; 1.5 tsp kosher salt; 1 tsp freshly ground black pepper; 0.5 tsp garlic powder; 0.5 tsp ginger powder (or 1 tsp fresh grated); 2 tbsp neutral high-heat oil (grapeseed, vegetable, or canola); 1 tbsp unsalted butter; 2 tbsp soy sauce (or tamari); 1 tbsp fresh lemon juice; 1 tsp sesame seeds (optional, toasted white or black); 2 tbsp thinly sliced green onion (scallion) for garnish; 1 tsp wasabi paste; 2 tbsp pickled ginger; 4 servings steamed rice or mixed greens

Inspired by Dockside Market & Grill

Time30m

Serves4

Make Seared Ahi Tuna Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Tuna & Seasoning

4 6 oz ahi (yellowfin) tuna steaks

1 1/2 tsp kosher salt

1 tsp freshly ground black pepper

1/2 tsp Watkins garlic powder

1/2 tsp ginger powder (or 1 tsp fresh grated)

Sear & Finish

2 tbsp neutral high-heat oil (grapeseed, vegetable, or canola)

1 tbsp Unsalted butter

2 tbsp soy sauce (or tamari)

1 tbsp fresh lemon juice

1 tsp sesame seeds (optional, toasted white or black)

2 tbsp thinly sliced green onion (scallion) for garnish

Optional Accompaniments

1 tsp Real wasabi (it makes a difference)

2 tbsp pickled ginger

4 servings steamed rice or mixed greens

Method

Prep

Bring tuna to temperature

Remove tuna steaks from the refrigerator 20–30 minutes before cooking so they come closer to room temperature; pat dry with paper towel to remove surface moisture.

Season

On both sides of each steak, sprinkle kosher salt, black pepper, garlic powder, and ginger powder evenly. Press gently so the seasonings adhere.

Searing

Heat pan

Place a large heavy-bottomed skillet or cast-iron pan over high heat. Add the neutral oil and heat until shimmering but not smoking (about 1–2 minutes). The pan must be very hot to get a quick sear.

Sear tuna

Working quickly, add the tuna steaks to the hot pan in a single layer (do not overcrowd; cook in two batches if necessary). Sear without moving for 45–60 seconds to form a dark crust, then flip and sear the other side 45–60 seconds for rare center. For medium-rare, sear 60–75 seconds per side. The goal is a brown crust with a rare pink center.

Butter & finish

In the last 15 seconds of searing the second side, reduce heat to medium-high, add butter to the pan and spoon the melted butter over the steaks once to glaze. Remove steaks immediately to a cutting board to rest for 2 minutes.

Sauce & Garnish

Make quick sauce

While tuna rests, return pan to medium heat if cool. Add soy sauce and lemon juice to the pan, stir/swirl to deglaze and release any browned bits (about 20–30 seconds). If using, sprinkle in toasted sesame seeds and remove from heat.

Slice & serve

Using a very sharp knife, slice tuna steaks across the grain into 1/4-inch thick slices. Arrange on a platter or over steamed rice/greens. Spoon the soy-lemon pan sauce over the slices, garnish with thinly sliced green onion, and serve with wasabi and pickled ginger if desired.