Seared Ahi Recipe

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 on all sides with paper towels.

Season

Lightly season both sides of the tuna with kosher salt and freshly ground black pepper. If using sesame crust, press both sides of the tuna into the combined white and black sesame seeds so seeds adhere evenly.

Sear

Heat a heavy skillet (cast iron or stainless steel) over high heat until just smoking. Add 2 tablespoons neutral oil and swirl to coat. Carefully place the tuna steaks in the pan. For rare (recommended): sear 45–60 seconds per side (total 1.5–2 minutes). For medium-rare: 90 seconds per side. Do not move the fish while searing so a crust forms. Use tongs to sear the edges 10–15 seconds if desired.

Rest and slice

Transfer the tuna to a cutting board and let rest 2 minutes. Using a very sharp knife, slice the tuna thinly across the grain into 1/4-inch slices for serving.

Combine white and black sesame seeds on a plate. After seasoning with salt and pepper, press each side of the tuna firmly into the seeds so they form an even crust before searing. If you prefer no crust, skip this section and proceed to searing.

While the skillet heats or the tuna rests, whisk together the low-sodium soy sauce, rice vinegar, mirin, grated ginger, minced garlic, sesame oil, thinly sliced scallions, and red pepper flakes in a small bowl. Taste and adjust: add a touch more mirin or a pinch of sugar if you want it sweeter, or more rice vinegar for brightness.

You can serve the sauce on the side for dipping or spoon it lightly over the sliced tuna just before serving.

Arrange sliced tuna on a platter or individual plates. Garnish with microgreens or cilantro and lemon/lime wedges. Serve sauce on the side or drizzle a small amount over the tuna. Serve immediately while the interior is still sashimi-rare.