Ahi Tuna Recipe

Prep the tuna

Pat the ahi tuna dry with paper towels. Trim any sinew and cut into 1 to 1 1/2-inch thick steaks if not already portioned. Keep chilled while you prepare the marinade.

Make the marinade

In a shallow dish or bowl, whisk together soy sauce, sesame oil, rice vinegar, lime juice, grated ginger, minced garlic, and honey until combined. Reserve 1 teaspoon of this mixture for brushing after sear; pour the rest into a shallow dish for the tuna to marinate in.

Marinate briefly

Place the tuna steaks into the shallow dish and turn to coat. Marinate at room temperature for 10 minutes or in the refrigerator for up to 30 minutes. Do not marinate longer than 30 minutes to avoid curing the fish.

Season and seed

Remove tuna from marinade and pat lightly so it’s not dripping wet. Season both sides with kosher salt and black pepper, then press toasted sesame seeds onto both flat sides to create an even crust.

Preheat pan

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add the neutral oil and swirl to coat the surface; the oil should shimmer but not smoke heavily.

Sear the tuna

Place the tuna steaks in the hot pan. Sear without moving: 30–40 seconds per side for rare (bright pink center), 60–75 seconds per side for medium-rare. Use tongs to sear the edges briefly (5–10 seconds) so the sides are evenly browned. Avoid overcooking; ahi is best served rare to medium-rare.

Finish with butter and glaze

If using, add the butter to the pan and tilt slightly, spooning melted butter over the tuna for 10–15 seconds. Remove tuna to a cutting board and brush with the reserved 1 teaspoon marinade for extra gloss and flavor.

Rest and slice

Let the tuna rest 2 minutes. Using a very sharp knife, slice the steak against the grain into 1/4-inch slices to show the seared exterior and rare center.

Plate and garnish

Arrange slices on a warm plate or over steamed rice. Sprinkle with sliced scallions and microgreens or cilantro. Serve with lime wedges and optional sides such as sliced avocado, pickled ginger, and spicy mayo.

If serving with rice, cook rice according to package instructions and keep warm. Slice avocado just before serving to prevent browning. Place pickled ginger and spicy mayo on the plate for guests to add as desired.