Jul 14 2026
Restaurants›The Depot›Seared Ahi Tuna Recipe

Seared Ahi Tuna Recipe

Inspired by The Depot
Time35m
Serves2

with GRILLED SHRIMP.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ahi Tuna

Grilled Shrimp

Accompaniment & Sauce

Method

Ahi Tuna

  1. 1

    Bring tuna to temperature

    Remove the ahi tuna from the refrigerator 20–30 minutes before cooking so it comes closer to room temperature. Pat dry thoroughly with paper towels to remove surface moisture.

  2. 2

    Season and marinate briefly

    Lightly brush the tuna on all sides with the soy sauce and sesame oil mixture (combine 2 tbs soy sauce and 1 tsp sesame oil). Sprinkle the 0.5 tsp kosher salt and 1 tsp black pepper evenly over the tuna. Let rest 5 minutes to allow flavor to adhere.

  3. 3

    Heat pan

    Heat a heavy skillet (cast-iron or stainless steel) over high heat until very hot, about 3–4 minutes. Add 2 tbs neutral oil and swirl to coat. The oil should shimmer but not smoke heavily.

  4. 4

    Sear tuna

    Place the tuna loin in the hot pan and sear for 45–60 seconds per side for rare (center cool and red), 90 seconds per side for medium-rare. Sear all four sides quickly, holding the tuna with tongs to get even crusts. The goal is a dark, caramelized exterior and raw or barely warm interior.

  5. 5

    Rest and slice

    Transfer the tuna to a cutting board and let rest 2–3 minutes. Slice across the grain into 1/4-inch to 1/2-inch thick slices. Arrange on warm plates or over a bed of microgreens.

  6. 6

    Garnish

    Sprinkle toasted sesame seeds and sliced scallions over the sliced tuna. Serve immediately with ponzu and optional wasabi and pickled ginger.

Grilled Shrimp

  1. 7

    Prep shrimp

    If using wooden skewers, soak them in water for 30 minutes to prevent burning. Pat the shrimp dry with paper towels.

  2. 8

    Make shrimp marinade

    In a bowl, combine 1 tbs olive oil, 1 tbs lemon juice, 1 minced garlic clove, 0.5 tsp smoked paprika, 0.5 tsp kosher salt, and 0.25 tsp black pepper. Toss the 12 shrimp in the mixture until evenly coated. Allow to marinate 10–15 minutes (no more than 30 minutes to avoid texture change).

  3. 9

    Skewer shrimp

    Thread 3 shrimp per skewer (or as fits) so they lie flat and turn easily on the grill. Leave a small gap between shrimp to ensure even cooking.

  4. 10

    Preheat grill

    Preheat a gas or charcoal grill (or grill pan) to medium-high heat, about 400–450°F (200–230°C). Oil the grates lightly to prevent sticking.

  5. 11

    Grill shrimp

    Place skewered shrimp on the hot grill and cook 1.5–2 minutes per side, until shrimp are pink, opaque, and have light grill marks. Total cook time should be 3–4 minutes depending on size. Avoid overcooking to keep shrimp tender.

  6. 12

    Finish

    Remove shrimp from grill and squeeze a little lemon over them. Keep warm while you sear the tuna if doing both at once.

Accompaniment & Plating

  1. 13

    Plate components

    Place a bed of 2 cups microgreens or mixed greens on each serving plate. Fan sliced ahi tuna on one side and place the grilled shrimp skewers on the other. Tuck lemon wedges on the plate.

  2. 14

    Sauce and final touches

    Pour 1–2 tablespoons of ponzu next to the tuna for dipping, or lightly drizzle over the tuna. Serve additional ponzu in a small ramekin. Offer wasabi paste and pickled ginger alongside. Serve immediately while tuna is warm and shrimp are hot.

More from The Depot