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Perfect Pan-Seared Ahi Tuna Steak: Achieving a Restaurant-Quality Sear

Slices of rare, sesame-crusted pan seared tuna steak arranged on a light plate with scattered sesame seeds.
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Learn the technique for pan-searing sushi-grade tuna steak to create a flavorful, dark crust while keeping the center perfectly rare to medium-rare. This guide provides clear steps for a quick, gourmet dinner.

Ingredients

Scale
  • 2 (6-ounce) sushi-grade tuna steaks, about 1 inch thick
  • 2 tablespoons sesame oil (or high smoke point oil like avocado oil)
  • 1 tablespoon black sesame seeds
  • 1 tablespoon white sesame seeds
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon freshly ground black pepper
  • For Serving (Optional): Soy sauce, wasabi, pickled ginger

Instructions

  1. Prepare the tuna: Pat the tuna steaks completely dry using paper towels. Moisture prevents a good sear.
  2. Season the tuna: In a small dish, combine the black and white sesame seeds. Press all four sides of each tuna steak firmly into the seed mixture until fully coated. Season the top and bottom surfaces generously with sea salt and black pepper.
  3. Heat the pan: Place a heavy-bottomed skillet (cast iron is best) over high heat. Add the sesame oil. Wait until the oil is shimmering and just beginning to smoke slightly. This high heat is crucial for the best tuna sear.
  4. Sear the first side: Carefully place the seasoned tuna steaks into the hot pan. Do not move them. Sear for 1.5 to 2 minutes until a deep brown crust forms.
  5. Sear the second side: Flip the steaks and sear the second side for another 1.5 to 2 minutes for rare doneness. Adjust time based on thickness and desired doneness (see notes).
  6. Rest the fish: Remove the tuna steaks immediately from the pan and place them on a clean cutting board. Let them rest for 3 to 5 minutes before slicing.
  7. Slice and serve: Slice the tuna against the grain into 1/4-inch thick pieces. Serve immediately with your preferred accompaniments.

Notes

  • For medium-rare doneness, aim for an internal temperature of 115°F to 120°F. If you prefer medium, cook for an additional 30 seconds per side.
  • If you are new to searing, use a meat thermometer to check the center temperature after resting.
  • For an added flavor layer, you can briefly brush the resting tuna with a mixture of soy sauce and a touch of rice vinegar before slicing.
  • This quick cooking method works best with high-quality, sushi-grade ahi tuna.

Nutrition

Find it online: https://seventhflavour.com/pan-seared-tuna-steak/