Seared Ahi Tuna Steaks with Sesame Seed Crust
Jump to recipeIngredients
- 10-16 oz sushi-grade ahi tuna, thawed
- 1 tbsp soy sauce or gluten-free liquid aminos
- 2 tbsp high heat oil (peanut oil, wok oil, or avocado oil)
- 3 tbsp sesame seeds (black, white, or both)
- 1 tsp granulated garlic powder
- 1 tsp kosher salt
- 1 tsp fresh cracked pepper
- 1 tsp sugar
- 1 tsp dried thyme
Instructions
- 1
Mix the sesame seeds, garlic powder, salt, pepper, sugar, and dried thyme together in a small bowl to make the sesame crust.
- 2
Pat dry the ahi tuna thoroughly with paper towels.
- 3
Place ahi tuna on a plate and coat all sides with soy sauce to help the sesame mixture adhere.
- 4
Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it into the flesh. Be sure to coat the sides as well.
- 5
Heat a cast-iron skillet over medium-high heat until very hot. Turn your hood fan on. A flick of water should sizzle loudly when the pan is ready.
- 6
Add the oil and let it get hot. Carefully lay the tuna in the pan, pressing it down with a metal spatula. Sear for 45-60 seconds until deeply golden, then carefully flip.
- 7
Sear the other side for 60-90 seconds until golden. Use tongs to hold the tuna upright and sear the long edges.
- 8
Transfer to a cutting board, blot if desired, then slice thinly with a very sharp knife and serve immediately.