I completely understand how challenging it can be to carve out time for a romantic date night, particularly when you're busy searching for a trustworthy babysitter and trying to coordinate everyone's hectic schedules. As a result, these cherished evenings often slip through the cracks. That’s why I’ve been dedicated to creating quick and delightful recipes that taste as though they belong in an upscale restaurant, allowing you to enjoy a beautiful date night right in the comfort of your home. One such recipe is this exquisite Seared Ahi Tuna, which boasts a rich, flavorful profile without being overpoweringly fishy. This dish is the perfect indulgence, elevating your evening into something truly special.
Having recipes like this for at-home date nights is fantastic. I understand that not all kids are as adventurous with food as mine are, especially when it comes to tuna. Many kids can be picky eaters and may be reluctant to try tuna that isn't from a can. This is why Crockpot Tortellini is a great option for the kids to enjoy while you and your partner savor your seared tuna. If your kids lean more toward taco-style meals, consider making a Taco Bake or Tater Tot Nachos. These recipes are simple to prepare, so you won’t feel overwhelmed making two separate meals.
Equipment
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Ingredients
- Soy sauce
- Sesame oil
- Brown sugar
- Ahi tuna steaks
- Black sesame seeds
- White sesame seeds
- Avocado oil
Directions
In a large zip-lock bag, add the soy sauce, sesame oil, and brown sugar. Massage the bottom of the bag to incorporate all the ingredients together. Add in the tuna steaks and place in the refrigerator for 1 hour to marinate.
Add the black and white sesame seeds in a shallow dish. Dip your tuna steaks into the sesame seeds, making sure to coat all sides.
Heat your oil in a large skillet over medium-high heat. Add the tuna to the pan and sear both sides until golden brown, about 1-2 minutes per side.
Slice your tuna and serve it with some rice and soy sauce.
What should I serve with my Seared Ahi Tuna?
- Rice
- Cucumber salad
- Asian coleslaw
- Garlic sautéed green beans
FAQs (Because Life’s Too Busy for Guesswork)
When selecting a pan to sear your tuna in, you should use a well-seasoned cast-iron skillet or a quality non-stick pan. These are the best options for getting that gorgeous, seared color on your fish.
To keep your tuna from sticking to the pan, it is essential to ensure that the skillet is thoroughly heated before adding the tuna in for the sear. A way you can test this is to sprinkle a couple of drops of water off the tips of your fingers. If the water balls and slides around the pan, it is hot enough, but if it spreads and sizzles, then you may still need to let it heat up more.
Yes, if you want to use an outdoor griddle to get the sear on your tuna, that will also work. I would still go with the recommended searing instructions of the recipe.
Yes, most Ahi Tuna is seared to a medium rare, even when ordering it in a restaurant. However, if you have a medical reason not to consume raw fish, be it because you are pregnant or have other health issues, you need to be aware of that and adjust accordingly. If you must cook your tuna steak to be well done, then I would recommend adding a sauce, as well-done tuna tends to be on the dryer side.
Yes, you can marinate your Ahi Tuna for longer than an hour. The longer you marinate it, the more time the flavor that it will absorb. You could put it to marinate that morning and then cook it when you get home that evening, for example. Just ensure that there are not any acids in your marinade, like citrus or vinegar, as the acid will cook the tuna and turn it into more of a seviche.
What are substitutions that I can make?
- Soy sauce – if you need a gluten-free option, use gf soy sauce or tamari. Side note: tamari tends to be saltier than soy sauce, so be very careful with it.
- Brown sugar- you could use honey as an alternative.
- Sesame seeds – If you want to use a premix of black and white instead of a separate one that you mix, just be sure to use a full 1/2 cup of the premixed ones.
- Avocado oil – olive oil and grapeseed oil are both good high-heat oils for searing as well.
How should I store my leftovers?
To keep your seared Ahi tuna fresh, simply place it in an airtight container and store it in the refrigerator for up to 24 hours.
Just a quick tip: it’s best not to freeze it, as that can affect the flavor. Enjoy!.
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Seared Ahi Tuna
Equipment
- i. Large Ziplock bag
- ii. Shallow dish
- iii. Large skillet
- iv. Knife
- v. Cutting board
Ingredients
- 1/4 cup soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon brown sugar
- 2 ahi tuna steaks
- 1/4 cup black sesame seeds
- 1/4 cup white sesame seeds
- 2 tablespoons avocado oil
Instructions
- In a large zip-lock bag, add the soy sauce, sesame oil, and brown sugar. Massage the bottom of the bag to incorporate all the ingredients together. Add in the tuna steaks and place in the refrigerator for 1 hour to marinate.
- Add the black and white sesame seeds in a shallow dish. Dip your tuna steaks into the sesame seeds, making sure to coat all sides.
- Heat your oil in a large skillet over medium-high heat. Add the tuna to the pan and sear both sides until golden brown, about 1-2 minutes per side.
- Slice your tuna and serve it with some rice and soy sauce.
Notes
- Use a well-seasoned cast iron skillet or quality nonstick pan for the best sear and color on your tuna.
- Make sure your pan is fully heated before adding the tuna to prevent sticking. You can test the heat by flicking a few drops of water into the pan. If the water forms balls and moves around, the pan is ready.
- An outdoor griddle can be used for searing as long as you follow the same cooking instructions.
- Ahi tuna is typically served with a pink center, which means it is medium rare. If you need to cook it through for health reasons, consider adding a sauce to keep it from drying out.
- You can marinate the tuna for longer than an hour to deepen the flavor. Just avoid acidic ingredients like citrus or vinegar, which can change the texture by partially cooking the fish.
I love Ahi Tuna, and this recipe really did have that restaurant flavor. I served it with mango rice and an Asian slaw! Perfect! Thank you.