Seared Ahi Tuna

May 27, 2016
Like a good beef steak a good seared tuna doesn't need any condiments.
Corn Free
Dairy Free
Gluten Free
Nut Free
Soy Free
Sugar Free
I love when a recipe is simple, fast and impressive.That's exactly what seared ahi tuna is. It takes less than 2 minutes on the stove top and suddenly you look like some exotic gourmet chef! Funny how that is, huh? All those fancy things we buy at restaurants or as prepackaged food we can usually make at home for a fraction of the cost and most of the time it tastes better too. I've always wondered why it tastes better, maybe because we can control the ingredients that go into it? Maybe because we can adjust things to our own preferences? Or maybe because we're just so proud of ourselves for actually accomplishing something delicious in the kitchen? Or maybe all three? Something else I like about this recipe, since only one pan was used there's very little clean up time! YAY!


  • 2 – 1 pound sashimi grade ahi tuna steaks, 1½ -2 inches thick 

  • Sea salt/pepper
  • 2 tablespoons Oil/fat



  • Bring tuna out from fridge for about 15-20 minutes before cooking, you want it to be closer to room temperature before searing
  • Sprinkle sea salt and pepper on both sides of the tuna
  • Put oil in a frying pan over medium heat
  • Let the pan and oil get hot, until the oil comes to smoking point. You’ll see the oil start to “shimmer”.
  • Using a pair of tongs place one tuna steak in the skillet for as little as 45 seconds to as long as 90 seconds. It’s important to not move the tuna while it’s cooking. This allows the top layer to “fuse” together, making it not stick to the pan and giving you a nice “crust”.
  • Using the tongs flip the tuna over and sear up to 60 seconds, you can adjust the cooking time depending on how rare you like your tuna
  • Remove from heat immediately
  • Let tuna cool for about ten minutes before cutting
  • To cut the tuna, make thin slices across the grain, cutting across the grain will make it more tender

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