Seared Ahi Tuna Recipes

Seared Ahi tuna recipes are great when you want to eat a "rare" piece of tuna. 

Yellowfin tuna or Ahi which is dark red in color is typically used for this recipe. 

And it only takes a few minutes to make.

A really important tip is using a well seasoned cast iron frying pan along with a good quality oil that has a high smoke point.

You can make seared Ahi tuna recipes with a crust to protect the delicate fish proteins.  

Or make a more "exposed" or naked seared Ahi tuna recipe. 

Whatever you decide on, be sure that you accompany seared Ahi tuna with a tasty side or a complimentary sauce.

"Naked" Seared Ahi Tuna Recipes


  • Sushi Grade Ahi Tuna Steaks (1 inch thick & sustainably caught)
  • Organic Expeller Pressed Avocado Oil
  • 1 tsp. Coriander Seeds, Pinch Salt, Big Pinch Fennel Seeds, and Pinch of Pepper (crush or blend)


  1. Pat seasoning onto tuna and massage on a little oil.
  2. Cook tuna steaks for 1 1/2 minutes on each side in a good quality hot frying pan or dry griddle pan.
  3. Remove tuna from heat.  Drizzle with good quality olive oil and lemon juice.
  4. Let tuna rest for a minute before slicing or tearing open.

Optional:  Serve your "naked" tuna with a warmed mixed heirloom tomato salad and drizzle a teriyaki sauce on top of tuna.

Be sure not to overcook your seared Ahi tuna recipes! 

Another Great Idea!  Drizzle a passion fruit cream sauce around your seared Ahi tuna for a wonderful meal! 

Also, top your seared tuna with a homemade olive tapenade.

Crusted Seared Ahi Tuna Recipes


  • Sushi Grade Ahi Tuna Block
  • 1 tsp. "Real" Wasabi Paste
  • 2 Tbsp. Homemade Ponzu Sauce
  • 2 Tbsp. Good Quality Sesame Oil
  • Enough White & Black Sesame Seeds to Coat Fish

Sauce Ingredients:

  • 1 heaping tsp. Spicy Paste
  • 1 to 2 Tbsp. Mayonnaise (Preferably Homemade)
  • Juice from 1/2 an Organic Lime
  • Drizzle of Cold-Pressed Sesame Oil

Salad Ingredients:

  • Big Handful of Organic Baby Greens
  • Juice of 1/2 an Organic Lime
  • 1 Tbsp. of Cold-Pressed Organic Extra Virgin Olive Oil
  • Optional:  Sea Salt


  1. Whisk wasabi paste, ponzu sauce, and sesame oil together in a glass bowl. 
  2. Marinate tuna in sauce for a few minutes.
  3. Remove tuna from sauce and roll in sesame seeds to coat all sides of fish.
  4. Sear sesame coated tuna in a well oiled hot pan for less than a minute per side. 
  5. Remove tuna from heat and let rest.
  6. Make sauce and salad before cutting seared tuna into slices.
  7. Slice tuna and plate - Enjoy!

Crusted Seared Ahi Tuna Recipe
with Asian Sauce


  • Large Ahi Tuna Steak (Sushi Grade Tuna)
  • Enough Toasted White Sesame Seeds to Coat Fish

Asian Sauce Ingredients:

  • 1/2 Cup Organic Ginger (peel & julienne)
  • 1/4 Cup Freshly Squeezed Lemon Juice
  • 2 Tbsp. of Japanese Vinegar
  • 1 Tbsp. Liquid Aminos or Low Sodium Traditional Soy Sauce
  • 1 Tbsp.. Organic Fish Sauce
  • 2 tsp. Organic Raw Honey

Asian Sauce Instructions:

  1. Let ginger sit in lemon juice and vinegar for 10 minutes or so.
  2. Then add in the other ingredients.

Searing Instructions: 

  1. Coat the entire tuna steak with toasted sesame seeds. 
  2. In a skillet add 1 tbsp. of high smoke point oil. 
  3. Then sear tuna on medium high heat for 30 to 50 seconds per side.
  4. Turn off the heat.
  5. Cover pan with lid for a minute or so. 
  6. Then remove tuna from the pan. 
  7. Let tuna rest for a few minutes before slicing and plating.

It might be hard to find good tuna in some places, so you can also use wild caught salmon instead.

Basically, apply the same techniques that you use with the seared Ahi tuna recipes.

Crusted Seared Salmon Recipe


  • Sushi Grade Wild Caught Salmon Steak (1 inch thick)
  • Good Quality Oil
  • Enough Sesame Seeds to Coat Fish

Plating Options:

  • Spicy Sauce, Pickled Ginger, and Sprouts


  1. Coat salmon in oil and roll in sesame seeds. 
  2. Sear salmon in a hot oiled pan for less than a minute on each side.
  3. Remove from heat and let rest a minute or two before slicing.

Oil With a Higher Smoke Point

Avocado oil in general has a higher smoke point than olive oil.  Just like olive oil, avocado oil is very high in monounsaturated healthy fats.

Lower grade avocado oils like expeller pressed avocado oil can have a smoke point of 480 to 520 degrees F.

Which is much safer when cooking at really high temperatures.

Look for an expeller pressed oil that was mechanically refined without the use of toxic chemicals.

And processed with some type of temperature control.

Should You use Olive Oil?

Most high quality olive oils will rapidly degrade, if you cook your seared Ahi tuna recipes at very high temperatures!

Smoke point of extra virgin olive oils is approximately 320 degrees F. 

The smoke point of virgin olive oils is approximately 420 degrees F. 

And the smoke point of refined and light olive oils will be approximately 465 degrees F.

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