I love the seared ahi tuna appetizer at our local restaurant. Since we had kids, we didn’t frequent our favorite fancy restaurant as often, so I had to learn to cook seared ahi tuna at home! And it turns out it’s not even that complicated. Besides this sesame-crusted seared ahi tuna, this version with honey Dijon dressing has become our favorite!
I try incorporating seafood into my meals at least once or twice a week with family-friendly recipes like my tuna sandwich recipe, baked orange ginger salmon, and creamy coconut shrimp.
However, this ahi recipe is my go-to when I want a fancy option to impress my guests. I guarantee your friends and family will be begging for the recipe!
Why you’ll love this recipe
Impressive in appearance, it will make you feel like a professional chef. No one has to know how simple it is to prepare!
- Quick – From start to finish, this recipe is ready to eat in five minutes or less!
- Flavorful – Ahi tuna has a mild, meaty, almost buttery taste that pairs fabulously with the sweet and tangy Dijon dressing for a well-rounded flavor in every bite. Coating the tuna steaks with honey Dijon before searing gives them a nice caramelized crust.
- Versatile – You can enjoy this recipe on its own as an appetizer, serve it as a salad, or pair it with sides as a main course. With so many options, it never gets old!
What is ahi tuna?
Ahi tuna refers to two species of tuna: yellowfin tuna and bigeye tuna. It’s a popular choice for sushi, poke, and seared tuna dishes due to its firm texture, mild flavor, and rich buttery taste.
Ahi tuna is often served rare or lightly seared to preserve its tender, melt-in-your-mouth quality. It’s commonly found in Pacific and tropical waters and is a favorite in Hawaiian and Asian cuisine.
Key Ingredient Notes
- Ahi tuna steaks – You’ll need two ahi tuna steaks, roughly 4-6 ounces each. I find mine at the meat counter of my local grocery store! Since ahi tuna is best served rare or seared, buy sushi-grade tuna for the best quality and safety.
- Honey Dijon dressing – This adds a delicious sweet and tangy taste and helps create a beautiful crust. I use my homemade honey Dijon dressing, but any storebought brand you like will also work.
- Oil – I prefer to use avocado oil because it has a neutral flavor. However, olive oil works well, too.
How to sear ahi tuna
- Pour the honey Dijon dressing over the ahi tuna steaks in a medium bowl, and turn the steaks to coat them all over.
- Heat a medium stainless steel or cast iron skillet over medium-high heat. Add the oil to the heated skillet.
- Once the oil is shimmering, add the tuna steaks and sear for 1-1.5 minutes. Then, flip and sear for another 1-1.5 minutes. The outside will have a nice crust, and the center should still be pink!
TIP: You can cook the steaks longer, depending on your desired doneness. Use a meat thermometer like a Thermapen to ensure they reach an internal temperature between 125-130°F for medium-rare fish.
- Don’t forget to sear the sides too!
- Transfer the steaks to a cutting board, slice, and serve!
Time-Saving Tips:
- This recipe comes together quickly. So, make sure to have all your ingredients gathered and ready to go before you begin!
- If using a homemade dressing, I highly recommend making it well in advance. I like to prepare a big batch a couple of days in advance and keep extras on hand to add to salad and veggies, or to use with other proteins like chicken.
- Take a look at my tips to clean stainless steel pans to keep cleanup quick and easy!
What to serve with pan seared ahi tuna
My favorite way to serve this recipe is over a bed of mixed greens with edamame, sliced cucumber, and shredded carrots tossed with extra honey Dijon dressing.
However, it’s also great served in tacos or with options like:
Storing Tips:
Store leftover seared ahi tuna in an airtight container in the refrigerator for 3-4 days. Or, freeze it for up to 3 months.
To serve, thaw frozen tuna in the fridge overnight. Then, warm it in a skillet over medium heat just until warmed through. Be careful not to cook it too long, or your tuna will become dry and tough!
FAQs:
Tuna is a general term for tuna fish, which can be found in a variety of species. However, ahi tuna is a particular type of tuna known as yellowfin tuna or bigeye tuna. Unlike other varieties, ahi tuna is known for its deep red color, firm texture, and mild flavor. As a result, it’s most commonly used for sashimi, sushi, and searing.
The searing time will vary slightly based on the thickness of your fish and your desired doneness. However, you typically only need about one minute for each side.
You can sear tuna at room temperature, but you will have better results if it is cold! This will help maintain the proper temperature, creating the seared exterior and medium to medium rare center we want with ahi.
More Seafood Recipes:
5-Minute Seared Ahi Tuna
Ingredients
- 2 (4-6oz) ahi tuna steaks
- ¼ cup Honey Dijon dressing plus more for serving
- ½ teaspoon table salt
- 1 tablespoon avocado oil or olive oil
- For serving: mixed greens, edamame, sliced cucumber, shredded carrots tossed with honey Dijon mustard
Instructions
- In a medium bowl, pour the honey Dijon dressing over the ahi tuna steaks and turn the steak over to coat all over.2 (4-6oz) ahi tuna steaks, ¼ cup Honey Dijon dressing
- Heat a medium stainless steel, or cast-iron skillet, over medium high heat. Add oil to the heated skillet.1 tablespoon avocado oil
- When the oil is shimmering hot, add tuna steaks and sear for 1-1.5 minutes. Flip and sear for another 1-1.5 minutes. (Feel free to cook a little longer to your desired doneness.)
- Remove the steaks onto a clean plate, slice and serve!½ teaspoon table salt
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Notes
– Store leftover seared ahi tuna in an airtight container in the refrigerator for 3-4 days.
– Freeze cooked ahi tuna for up to 3 months.
– To serve, thaw frozen tuna in the fridge overnight. Then, warm it in a skillet over medium heat just until warmed through. Be careful not to cook it too long, or your tuna will become dry and tough!
Nutrition
* Disclaimer: All nutrition information are estimates only. Read full nutrition disclosure.
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