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Ingredients
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Seared Ahi Tuna
Method
Seared Ahi Tuna
- 1
Prepare the tuna
Pat the tuna loin dry with paper towels to remove surface moisture. Trim any sinew or ragged edges so you have a neat rectangular/oval piece about 1 to 1 1/2 inches thick.
- 2
Season
Lightly and evenly sprinkle both sides of the tuna with kosher salt and freshly ground black pepper. If using sesame seeds, press a thin, even layer of seeds onto both long faces of the tuna so they adhere to the surface.
- 3
Heat the pan
Place a heavy skillet (cast iron or stainless steel) over high heat and let it get very hot for 2–3 minutes. When the pan is shimmering hot, add 1 tablespoon of neutral high-smoke oil and swirl to coat the bottom.
- 4
Sear the tuna
Carefully lay the tuna in the hot pan. Sear without moving for 30–45 seconds for a rare center (bright pink/ crimson), 60 seconds per side for medium-rare (thin pale ring, still pink center). Using tongs, flip and sear the opposite long face for the same time. Also briefly sear the short ends (10–15 seconds each) to color all sides. Total cook time should be about 1–2 minutes depending on thickness and desired doneness.
- 5
Rest and slice
Transfer the seared tuna to a cutting board and let it rest 2 minutes to allow carryover heat to settle. Using a very sharp knife, slice across the grain into 1/4-inch thick slices. Wipe the knife between passes for clean edges.
- 6
Plate and serve
Arrange slices on a plate. Serve with 2 teaspoons of low-sodium soy sauce and lemon or lime wedges on the side. Garnish with microgreens or thinly sliced scallions if desired. Eat immediately while center is still cool and rare.