Seared Tuna Steak
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Seared Tuna Steak
A seared tuna steak is rare in the middle, crusted outside, and done in under 5 minutes of cooking. Sushi-grade ahi gets a sesame coat and a fast sear in a screaming-hot pan, leaving the center ruby red. This recipe serves four. Slice it thin against the grain and serve with soy sauce and a squeeze of lime.
Ingredients
- 4 sushi-grade ahi tuna steaks (6 ounces each, about 1 inch thick)
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/3 cup sesame seeds (white and black)
- 1 tablespoon neutral oil
- Soy sauce and lime wedges, for serving
Directions
- Pat the tuna steaks dry. Brush them with the soy sauce and sesame oil, then season with salt and pepper.
- Spread the sesame seeds on a plate and press each steak into them to coat both sides.
- Heat the neutral oil in a skillet over high until it just begins to smoke.
- Sear the tuna for 60 to 90 seconds per side for rare, leaving the center red.
- Rest 2 minutes, slice thin against the grain, and serve with soy sauce and lime.
Tips and variations
- Buy sushi-grade or sashimi-grade ahi, since the center stays raw. Freshness is the whole game.
- Get the pan ripping hot before the tuna goes in. A fast, hot sear sets the crust without cooking the middle through.
- Slice against the grain in thin pieces so each bite stays tender.
- For a side, serve with seaweed salad or steamed rice and a few chopsticks for the table.
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Common questions
- How long do you sear a tuna steak
- About 60 to 90 seconds per side over high heat for a rare center. Add 30 seconds a side if you prefer it more cooked through.
- Does tuna need to be sushi-grade to sear
- Yes, if you want a rare center. Sushi-grade or sashimi-grade ahi is handled to be eaten raw. Cook lower-grade tuna all the way through.
- How do I know when seared tuna is done
- Watch the sides. The cooked band should rise about a quarter inch up each face, leaving the center red for rare.
- What do you serve with seared tuna
- Soy sauce, wasabi, and lime are classic. Round it out with rice, a cucumber salad, or seaweed salad.
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