Seared Ahi Tuna Steak Recipe (and Spicy Tuna Bowls!)
For a quick and easy dinner that’s restaurant-worthy, this seared tuna steak recipe is where it's at. You'll get perfectly cooked tuna steaks that are caramelized on the outside and ultra tender in the center. A quick and easy marinade gives the tuna an incredible flavor, and an optional creamy sriracha sauce takes it over the top. You can serve the tuna as-is or transform it into spicy tuna bowls (one of my favorite meals ever!). Don’t miss the step-by-step video below.
If you watch my Instagram stories, you might know that my husband and I do a date-night-in once a week. We send the kids to the basement to watch a movie and cook a special dinner for just the two of us. These seared tuna bowls are hands-down one of our favorite date night dinners. Seared tuna is surprisingly easy to make (in just minutes!), and a few easy ingredients take this recipe to the next level.
Ingredients and swaps:
An easy marinade gives the tuna steak a richer, deeper flavor. The ingredients are mostly pantry staples.
- Tamari (or soy sauce) lends a salty, umami-rich flavor.
- Honey (or you can use maple syrup or brown sugar) provides sweetness and helps the tuna caramelize in the pan.
- Garlic lends more flavor (it can be swapped out for grated ginger).
- Fresh lime juice provides brightness (you can use lemon juice instead).
What is ahi tuna?
The term “ahi” is Hawaiian and refers to two types of tuna species: yellowfin and bigeye. Bigeye tuna is fattier than yellowfin with a richer flavor, but both are delicious and can be prepared in the same way. You might also see bluefin tuna, but it’s the most priced tuna species and is usually sold straight to high-end restaurants (at six figures a fish!). This guide from the Marine Stewardship Council provides an excellent overview of all the tuna species. To be sure that the fish you’re buying is sustainable, look for the MSC blue label.
Tuna shopping tips
When shopping for tuna steaks, it’s important to buy the best quality, freshest fish you can find. The tuna should be deep reddish purple in color and it shouldn’t have a fishy smell. Look for 1.5- to 2-inch-thick tuna steaks, which are cut from the loin. Sometimes you’ll see the term “sushi-grade” but it has no meaning (it’s just a term invented by marketers!). Be sure to keep the fish as cold as possible—I recommend bringing a cooler bag to the market and storing the fish in the back of your fridge where it’s coolest.
How to make this seared tuna recipe:
The tuna steak is seared on the outside but still rare in the center, ensuring a tender texture and sweet flavor (you can feel free to cook it further, although the fish has a tendency to dry out). The only trick is to use a hot, heavy-bottomed pan (such as cast iron), and to cook the fish quickly—it only needs 2-3 minutes per side! You can also grill the tuna if you prefer (see below).
- Whisk together the marinade then pour it over the tuna steak. Cover and refrigerate for 30 minutes or for up to 3 hours.
- Pat the tuna dry using paper towels. This will help the tuna steak to sear instead of steam.
- Pour neutral vegetable oil into a cast iron skillet and preheat it over medium-high heat. Arrange the tuna steak in the hot skillet. Cook 2-3 minutes, or until browned on the bottom.
- Flip the steak over and cook until browned on the other side (once the steak is browned feel free to flip it a few times to even out the sear)—it will take about 2-3 minutes longer total for rare.
How to make a grilled tuna steak:
You can also grill the tuna if you prefer. Preheat a grill to medium-high. Once the grill is hot, clean and oil the grill grates. Cook the tuna until grill marks form on the bottom, about 2 minutes. Flip it over and cook until grill marks form on the other side, about 2 minutes longer.
How to slice tuna steaks
Use the sharpest knife you have, and be sure to slice the tuna steak against the grain (it should go perpendicular to the lines in the meat). You can slice the steak as thinly or thickly as you’d like—I prefer ¼- to ½-inch-thick slices.
Serving suggestions
While the tuna steak is delicious all on its own, you can drizzle it with this Spicy Sriracha Mayo Sauce. The sauce lends creamy spice and will remind you of spicy tuna rolls!
Spicy tuna bowls
You can stop there or take things over-the-top and make spicy tuna bowls (swoon). Arrange the tuna slices over this Edamame Sushi Salad, and drizzle them with the Sriracha Sauce. You’ll have a restaurant-worthy meal that’s just as perfect for special occasions as it is for weeknights.
A note on mercury in tuna
It should be noted that tuna is higher in mercury than smaller fish. While it’s safe to eat tuna in certain amounts, this isn’t a meal you want to be daily (or even weekly). For us, this seared tuna recipe is a special occasion meal. It’s a dinner we look forward to, and the wait is worth it!
FAQs
If you’ve eaten sushi, you’ve probably eaten raw tuna. Unless you’re pregnant or have other health considerations that prevent you from eating raw fish then raw tuna is perfectly safe to eat as long as the fish is fresh. Seared tuna is actually safer than raw tuna, as most bacteria resides on the surface, which is cooked.
Tuna steaks are surprisingly easy to cook. The key is to get your pan very hot so that the tuna sears on the outside, but the inside remains rare.
For the best texture, a tuna steak should be cooked until it’s rare (or at most, medium-rare) on the inside. This will ensure that it stays tender and silky. If over-cooked, the texture can be dry.
You can serve tuna steak with rice or quinoa. We love pairing it with this Edamame Sushi Salad. It’s also fantastic with Asian style slaws.
Tips for this recipe:
- Use a heavy-bottom pan, such as a cast iron skillet, for this seared tuna recipe. The pan will hold its heat, giving you a better crust on the outside of the fish.
- You can also grill the tuna if you prefer. Preheat a grill to medium-high. Once the grill is hot, clean and oil the grill grates. Cook the tuna until grill marks form on the bottom, about 2 minutes. Flip it over and cook until grill marks form on the other side, about 2 minutes longer.
- Be sure to pat the tuna dry when it comes out of the marinade. This will ensure that it sears in the pan instead of steams.
- A thin fish spatula makes it easy to flip the tuna steak in the pan.
- While the tuna is delicious on its own, a Spicy Sriracha Mayo Sauce takes it over-the-top. To make spicy tuna bowls, arrange the tuna slices over this Edamame Sushi Salad or this Foolproof Sushi Rice.
- If you like this tuna, try this Miso Glazed Salmon!
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Get the recipe!
Seared Tuna Steaks Recipe with Spicy Sriracha Sauce
Ingredients
- 1 pound fresh tuna steak (you can use ahi or yellowfin tuna, wild caught recommended), 1 ½-to 2-inches thick
- 2 tablespoons low-sodium tamari or soy sauce
- 2 tablespoons neutral vegetable oil (such as grapeseed or safflower), divided
- 1 tablespoon fresh lime juice
- 1 garlic clove, grated
- 1 teaspoon honey
- Salt and freshly ground black pepper
For Serving (optional)
- Quinoa Edamame Salad, recipe link in header
- Spicy Sriracha Sauce, recipe link in header
Instructions
Marinate the tuna
- Pat the tuna steak(s) dry and arrange it in a similar-sized dish or zip-top bag.
- In a small bowl, whisk together the tamari, 1 tablespoon of the oil, lime juice, garlic and honey. Season with salt and pepper. Pour the marinade over the tuna, turning the steak to coat. Cover and refrigerate for at least 30 minutes or for up to 2 hours, turning the fish occasionally.
Sear the tuna
- Remove the tuna steak from the marinade and pat it dry using paper towels (this is important, so don’t skip this step). Season the steak with salt and pepper.
- Coat a medium cast iron or non-stick skillet with the remaining 1 tablespoon of oil, and place it over medium-high heat.
- Once the pan is hot and the oil is shimmering, arrange the tuna in the skillet. Cook 2-3 minutes, or until browned on the bottom. Flip the steak over and cook until browned on the other side (once the steak is browned feel free to flip it a few times to even out the sear)—it will take about 2-3 minutes longer total for rare.
Serve
- Transfer the steak to a cutting board and let it rest for 5 minutes. Slice the tuna against the grain. If you’d like, pile arrange the tuna over the Edamame Sushi Salad and drizzle with the Spicy Sriracha Sauce.
Notes
- Use a heavy-bottom pan, such as a cast iron skillet, for this seared tuna recipe. The pan will hold its heat, giving you a better crust on the outside of the fish.
- You can also grill the tuna if you prefer. Preheat a grill to medium-high. Once the grill is hot, clean and oil the grill grates. Cook the tuna until grill marks form on the bottom, about 2 minutes. Flip it over and cook until grill marks form on the other side, about 2 minutes longer.
- Be sure to pat the tuna dry when it comes out of the marinade. This will ensure that it sears in the pan instead of steams.
- A thin fish spatula makes it easy to flip the tuna steak in the pan.
- While the tuna is delicious on its own, a Spicy Sriracha Mayo Sauce takes it over-the-top. To make spicy tuna bowls, arrange the tuna slices over this Edamame Sushi Salad or this Foolproof Sushi Rice!
So delicious! This is my go-to for summer tuna!!
I’m so happy you enjoyed, Mary!!
I live in Colorado so there is not usually fresh tuna available. Will this recipe work with frozen tuna?
Hi William, yes! This recipe will work with frozen, defrosted tuna. I hope you enjoy!