Ahi Tuna Recipe
Make 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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Seared Ahi Tuna
Ponzu-Soy Dipping Sauce
Garnish & Serving
Method
Seared Ahi Tuna
- 1
Prepare tuna
Pat the ahi tuna loin dry with paper towels. Trim any connective tissue so the piece is compact and evenly shaped for even searing.
- 2
Season all sides lightly with kosher salt and freshly ground black pepper, pressing the seasonings gently so they adhere.
- 3
Spread the sesame seeds on a small plate or shallow bowl. Press all sides of the tuna into the seeds so it is evenly coated—use your hands to gently press seeds into the flesh.
- 4
Let the coated tuna rest at room temperature for 10 minutes while you heat the pan and make the sauce. This removes chill and helps even cooking.
- 5
Heat a heavy skillet (cast iron preferred) over high heat until smoking hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat just before adding the tuna.
- 6
Sear the tuna: place the tuna loin in the pan and sear without moving for 30–45 seconds to form a crust. Rotate and sear each side (there will be 4 sides on a rectangular loin) 30–45 seconds per side. Total searing time should leave the center rare to medium-rare (about 1½–3 minutes depending on thickness). For well-done, increase time slightly but ahi is best rare.
- 7
Remove tuna to a cutting board and let rest 2–3 minutes. Resting allows carryover cooking and lets juices redistribute.
Ponzu-Soy Dipping Sauce
- 8
In a small bowl, whisk together ponzu (3 tbs), soy sauce (1 tbs), rice vinegar (1 tsp), toasted sesame oil (1 tsp), fresh lime juice (1 tsp), grated ginger (1 tsp), and honey (1 tsp) until combined.
- 9
Stir in the thinly sliced scallion and red pepper flakes if using. Taste and adjust: add more honey for sweetness, more lime for brightness, or more soy for saltiness.
Slice & Serve
- 10
Using a very sharp knife, slice the rested tuna across the grain into 1/4-inch to 1/2-inch thick slices. Wipe the knife between passes for clean cuts.
- 11
Arrange microgreens or baby arugula on a serving platter. Fan the tuna slices over the greens. Place small bowl(s) of ponzu-soy sauce alongside for dipping.
- 12
Garnish with pickled ginger and lime wedges. Serve immediately while the crust is warm and the interior is rare and tender.