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This pan-seared ahi tuna takes me back to my trips to Hawaii, but now I whip it up right at home. The mix of sesame soy flavors and the quick sear gives you that amazing contrast - crispy outside, soft inside. Once you make this yourself, you'll be shocked at how easy it is to create restaurant-worthy tuna in your own kitchen.
Easy Yet Impressive
Since mastering this dish, I barely ever buy tuna when dining out. Using just a few simple ingredients and cooking for only minutes, you'll get fantastic results. It works great for both rushed weekday meals or when friends come over - everyone's always wowed, and it won't break your wallet either.
What You'll Need
- Thick cuts of fresh ahi tuna steaks
- Low sodium soy sauce is what I go for
- Everything bagel seasoning for that special touch
- Lemon juice squeezed fresh
- Hot honey for a nice subtle kick
- Coconut oil for that ideal sear
Let's Get Cooking
- Start with Flavor
- Combine hot honey lemon juice soy sauce drizzle over tuna allow to soak a few hours
- Get Things Hot
- Warm your most substantial pan with coconut oil until you see it shimmer
- Quick Cooking
- Cook tuna less than sixty seconds per side for that ideal rare middle
- Time to Serve
- Rest it shortly cut against the grain add some extra sauce on top
Perfect Pairings
This tuna tastes wonderful on top of some fluffy rice with a side of Asian slaw. Cut it thin to serve as starters with ponzu or transform it into delicious fish tacos. I often just put it on some fresh greens with sliced avocado when I want something lighter.
My Kitchen Secrets
Let your tuna soak in that marinade for all three hours. Go with your heaviest cooking pan - cast iron really does the trick. Moving quickly during the searing step will guarantee perfect tuna results every single time.
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Save Some for Later
Your leftover tuna stays good in the fridge for two days. Don't warm it up - it's better cold in salads or mixed into rice bowls. The taste actually remains wonderful when it's chilled.
Frequently Asked Questions
- → What makes coconut oil great?
It can handle high temperatures without burning, perfect for giving the fish a good sear.
- → How long is the marinade step?
At least 3 hours, but you can leave it longer to pack in stronger flavors.
- → Tips for slicing it nicely?
A serrated knife works best. Slice oppositely to the grain for softer pieces.
- → Unused fish leftovers—what’s next?
Chilled leftovers are great tossed in tacos or added to fresh greens.
- → What about eating it raw?
Sushi-quality fish is fine raw if you trust the seller and keep it chilled.