The perfect Seared Ahi Tuna Recipe with crunchy sesame crust, a delightfully playful wasabi mayo, and a mirin ginger dipping sauce. The best part of this recipe is looking through the translucent pink, stained glass window-like tuna after it has been seared and sliced. So beautiful it almost makes you not want to eat it... Almost.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Dairy Free
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- Paleo
Table of Contents
8 Reasons to Love This Recipe
Here are 8 reasons why you'll love this seared ahi tuna recipe:
- So quick to make and entirely delicious from start to finish.
- Fantastic source of protein and Omega-3’s.
- Serve on a salad, in a taco, or in a low-carb bowl.
- WOW! Just look at the pictures… they’re worth 1000 words.
- Low-carb, but everyone will be talking about the food, not the carbs.
- Dress it up with ginger, avocado, or crushed wasabi peanuts.
- Everyone who eats it will love just how delicious it is.
- Restaurant quality food made right in your own kitchen.
Is Seared Ahi Tuna Low-Carb?
Yes, seared ahi tuna is low-carb. This recipe contains 5 g net carbs per serving and the good thing is that the carbs can be lowered further by serving it with wasabi or ginger instead of the mirin dipping sauce.
Seared Ahi Tuna Recipe
I first fell in love with seared ahi tuna with a sesame seed crust in Nantucket. Caroline and I were there with her brother, some friends, and a beautiful, fresh-caught piece of tuna.
I remember clearly that the tuna was ruby red and perfect. Our friends pulled out some sesame seeds, wasabi, and soy sauce. Within minutes, we ate a mind-blowing, simple, and delicious appetizer.
I would like to share the same recipe with you today. I hope that you enjoy it as much as we did.
Tips on Buying Ahi Tuna
One of the reasons I don't make this recipe very often is due to limited supply. It seems as though the tuna in the seafood cases often just doesn't excite me, particularly with their extreme price tag.
When buying ahi, you will either buy yellowfin or bigeye tuna. They fall under the ahi category. (Bluefin tuna is delicious, but usually even more premium and expensive!) Whatever tuna you buy, what you are looking for is freshness. Ask the following questions:
- Ask when the fish arrived and if it was fresh or frozen. If it was frozen, ask when it was defrosted.
- Ask to smell it before you buy it, as well. If it smells fishy, don't buy it.
- Ask if you can touch it before buying. It is okay- they can wash the fish before packaging. If it is slimy, don't buy it.
Ahi tuna should be fresh-looking with a nice sheen to the steak. My one piece of advice: never buy ahi tuna on sale.
You are looking for freshness because you won't be cooking it all the way through!
Seared Ahi Tuna Ingredient List
Here is the list of ingredients for making the seared tuna recipe:
For the Wasabi Mayo
- 2 tablespoons heavy cream
- 2-3 teaspoons wasabi powder (depending on how spicy you like)
- ½ cup mayonnaise
- ½ teaspoon Bragg's Liquid Aminos or soy sauce
- ½ teaspoon honey
For the Mirin Dipping Sauce
- 1 tablespoon sesame oil
- 1 tablespoon mirin (sweet rice wine)
- 1 tablespoon rice wine vinegar
- 1 tablespoon pickled ginger juice
- 1 teaspoon raw honey
- 1 teaspoon minced green onion
- ¼ cup Bragg's Liquid Aminos or soy sauce
For the Seared Ahi Tuna
- 3 tablespoons olive or grapeseed oil
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 1 pound sushi grade ahi tuna
Ingredient Substitutions
Here are some easy substitutions you can use for this keto ahi tuna recipe:
- Mayonnaise: Use store-bought mayo, but check it doesn’t have sugar.
- Heavy cream: Substitute with coconut cream for a nice contrast with the wasabi.
- Wasabi powder: Use about a teaspoon of prepared wasabi paste sold in tubes.
- Bragg’s Liquid Aminos: Replace with gluten-free soy sauce, tamari, or coconut aminos.
- Honey: Swap for a low-carb-friendly honey substitute, or use erythritol or monk fruit. Add a pinch, taste, and adjust.
- Mirin: Use 1 tablespoon rice wine vinegar and ⅛ teaspoon low-carb sweetener as a low-carb substitute.
- Pickled ginger juice: Substitute with ½ teaspoon fresh or diced pickled ginger, or omit.
- Green onion: Substitute with chives, shallots, or red onion.
- Sushi-grade ahi tuna: Use sushi-grade bluefin tuna and black sesame seeds instead of a black-and-white mix.
Additional Ingredients
To elevate the flavors of this seared ahi tuna recipe, consider adding these delicious ingredients:
- Fresh herbs: A touch of fresh herbs takes a dish from great to super fantastic in just a minute. This recipe loves some chopped cilantro or a pinch of black pepper.
- Citrus: A faint sprinkle of lemon juice brightens the entire dish, but use with caution as too much will overpower the delicate flavor of the fish.
Note: These ingredients are optional, you can use them to enhance the flavors of the seared ahi tuna recipe.
Cooking Tools
Here’s a list of cooking tools you'll need for this seared ahi tuna recipe:
- Mixing bowls
- Fork
- Squeeze bottle (optional)
- Heavy-bottomed skillet, stainless steel pan
- Plate
- Tongs
- Sharp knife
- Cutting board
How to Make Seared Ahi Tuna: Complete Cooking Guide
How to Sear Ahi Tuna?
- It's really easy to sear ahi tuna. Just follow these simple steps:
- Buy the best, freshest ahi tuna you can find.
- Trim the tuna to allow as much of the protein to contact the pan as possible. See the image below on how I trimmed my ahi tuna for this recipe.
- Season the tuna. Salt and pepper is fine, or you can add sesame seeds, as I've done below.
- Heat a heavy-bottomed pan over high heat. Add in the oil of your choice. When the oil is hot, add the ahi tuna to the pan.
- Sear each side for 20-30 seconds, depending on the thickness of your tuna. The tuna shown is quite thick so adjust the cooking time accordingly.
- When seared on each side, remove the tuna from the pan and slice into ¼ inch pieces.
Cooking Method
- Searing
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Mince green onion.
Cooking Instructions
For the Wasabi Mayo
- Add all ingredients to a bowl. Mix well with a fork to incorporate. If you have a squeeze bottle, pour into the bottle and decorate the plate.
For the Mirin Dipping Sauce
- Add all ingredients to a bowl. Mix well with a fork to incorporate. Set aside the dipping sauce for seared tuna.
For the Seared Ahi Tuna
- Mix the sesame seeds on a plate. Lay the tuna on the seeds and press. Repeat on all sides, including the ends.
- Heat a heavy-bottomed stainless steel pan over high heat. Add the oil. When it shimmers but not yet smokes, carefully add the sesame-crusted tuna to the hot skillet.
- Cook on each side for 20-30 seconds. When you flip, make sure you flip to a section of the pan that wasn't just cooked on. It will be hotter and create a nice crunchy sear. Make sure to sear the ends as well!
- Remove from the heat and slice in ¼ inch slices. Serve with the wasabi mayo, mirin dipping sauce, and some pickled ginger. Enjoy!
💡 My Pro Tips
I have three additional tips to share about this tuna dish that will help you get it just right:
- Pat the tuna steaks dry: Tuna is an expensive ingredient, so we want to get this right. Rather than rush, let's take the time and give this fish the care it deserves. Start by patting the tuna dry with paper towels to remove as much moisture as possible. This will give us a really nice surface for searing and for the sesame seeds to adhere to. We want a beautiful, crunchy exterior, so let's start by patting the tuna dry.
- Use a hot pan with a high smoke point oil: We want a very hot pan with a thick base to retain the heat. Use a high smoke point oil like grapeseed or avocado to get a really good sear on the tuna. This locks in the flavor keeps the inside juicy and rare and creates a deliciously crunchy outer layer. Say yes if you love the sound of this.
- Cut against the grain: The biggest crime in any restaurant is not knowing how to cut proteins properly. For this tuna, always cut against the grain (perpendicular to the fat lines). This maintains the tenderness of the tuna. Cutting with the grain can result in a stringy or otherwise unpleasant mouth-feel. Plus, slicing against the grain gives a beautiful presentation, as shown in the pictures.
⏲️ Time-Saving Tips
- Simplify the condiments: Skip the wasabi mayo or simple sauce and stick to straight wasabi and pickled ginger. Yes, I want you to make the recipe, but I also want you to come back for more recipes.
- Let the fishmonger trim the tuna: Follow my instructions for buying tuna, then ask the fishmonger (the person behind the fish counter) to trim it for you. This will save you some time. If they don't know what you're talking about, take the fish home and trim it yourself to ensure this fantastic ingredient isn’t messed up!
- Make the sauces ahead of time: The sauces hold well in the fridge, so you can make them a couple of days ahead to save time on the day you plan to make this recipe.
What to Serve with Seared Ahi Tuna?
Looking for delicious sides to pair with this pan-seared ahi tuna recipe? Here are some tasty suggestions:
- Grilled Asparagus: Tender and lightly charred, grilled asparagus complements the seared ahi tuna perfectly.
- Sautéed Spinach: Quick and flavorful, sautéed spinach adds a nutritious touch to your meal.
- Roasted Broccolini: Crispy and seasoned, roasted broccolini pairs well with the tuna's rich flavors.
- Ratatouille: Colorful and hearty, ratatouille brings a Mediterranean flair to your dish.
- Cucumber Feta Salad: Refreshing and tangy, cucumber feta salad provides a cool contrast to the seared tuna.
Storage and Reheating Instructions
Storage Tips
I don’t recommend storing this dish. It is more of a make-today, eat-today kind of meal. Once sliced, it might not remain safe to eat.
However, the wasabi mayo and the mirin dipping sauces can be stored wonderfully in an airtight container in the fridge for up to a week.
Reheating Tips
Reheating is not a great option for this dish and would be at your own risk. Heating in the oven will ruin the texture of the tuna.
Note: Freezing is not recommended for ahi tuna recipes.
Recipe Conclusion
As we wrap up this journey through the flavors of the best Seared Ahi Tuna Recipe, I hope you've enjoyed exploring this recipe as much as I have enjoyed sharing it with you. Every step has been a delight from mastering the perfect sear on sushi-grade tuna to crafting vibrant accompaniments like wasabi mayo and mirin dipping sauce. This dish not only delights the palate but also offers a chance to elevate your culinary skills in the kitchen.
Let's keep the culinary adventure going! Try out this seared ahi tuna recipe and savor the bold flavors for yourself. Don't hesitate to customize it and make it yours. Share your experience and any creative twists you've added—it's all about enjoying the process and celebrating good food. Get cooking and savor every moment of this flavorful journey!
Other Asian Recipes
Remember that my site started as a gluten-free blog and has moved into a low-carb, keto and gluten-free blog.
I've got more Asian inspired low-carb recipes coming out soon, but in the meantime, check out some of these gluten-free Asian style recipes:
FAQs
You sear tuna for about 20-30 seconds per side on medium-high heat.
The best oil to sear ahi tuna is grapeseed or avocado oil.
Ahi tuna refers to yellowfin tuna or bigeye tuna specifically, known for its pink to reddish color and mild flavor, while "tuna" can refer to various species of the fish, including albacore, bluefin, or skipjack.
You can buy raw tuna at your local fish market specializing in fresh fish. There you can choose the type of tuna you prefer.
Among tuna varieties, ahi tuna, albacore tuna, and bluefin tuna are considered the tastiest.
Seared Ahi Tuna Recipe
Ingredients
For the Wasabi Mayo
- 2 tablespoons heavy cream
- 2-3 teaspoons wasabi powder depending on how spicy you like
- ½ cup mayonnaise
- ½ teaspoon Bragg's Liquid Aminos or soy sauce
- ½ teaspoon honey
For the Mirin Dipping Sauce
- 1 tablespoon sesame oil
- 1 tablespoon mirin sweet rice wine
- 1 tablespoon rice wine vinegar
- 1 tablespoon pickled ginger juice
- 1 teaspoon raw honey
- 1 teaspoon minced green onion
- ¼ cup Bragg's Liquid Aminos or soy sauce
For the Seared Ahi Tuna
- 3 tablespoons olive or grapeseed oil
- 2 tablespoons white sesame seeds
- 2 tablespoons black sesame seeds
- 1 pound sushi grade ahi tuna
Instructions
Preparation Steps
- Gather all the tools and ingredients for this recipe.
- Mince green onion.
Cooking Instructions
For the Wasabi Mayo
- Add all ingredients to a bowl. Mix well with a fork to incorporate. If you have a squeeze bottle, pour into the bottle and decorate the plate.
For the Mirin Dipping Sauce
- Add all ingredients to a bowl. Mix well with a fork to incorporate. Set aside the dipping sauce for seared tuna.
For the Seared Ahi Tuna
- Mix the sesame seeds on a plate. Lay the tuna on the seeds and press. Repeat on all sides, including the ends.
- Heat a heavy-bottomed stainless steel pan over high heat. Add the oil. When it shimmers but not yet smokes, carefully add the sesame-crusted tuna to the hot skillet.
- Cook on each side for 20-30 seconds. When you flip, make sure you flip to a section of the pan that wasn't just cooked on. It will be hotter and create a nice crunchy sear. Make sure to sear the ends as well!
- Remove from the heat and slice in ¼ inch slices. Serve with the wasabi mayo, mirin dipping sauce, and some pickled ginger. Enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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April @ Girl Gone Gourmet says
Saw this on FB and had to click through - I love ahi tuna, but I've never tried making it like this at home. Great tips about buying it - sort of scary if you're not sure what you're doing!
Scott Groth says
Hi April:
Thanks for clicking through and taking a look! You're going to love making tuna like this- it is really tasty. You can use those tips with all the fish that you buy at the store- it has saved my bacon more than once!
Hope that you have a fantastic afternoon-
Scott
Carol Borchardt says
Gorgeous restaurant-style plating, Scott!
Scott Groth says
Hi Carol:
Thanks very much- the plate just kinda put itself together. Funny how that happens sometimes.
Have an excellent day in the kitchen-
Scott
Andrea Wyckoff says
I LOVE seared ahi tuna! Your photos look divine!
Scott Groth says
Hi Andrea:
This is a delicious recipe. The wasabi mayo is wickedly good.
Thanks so much!
Scott
Olivia T says
This looks delicious. My husband and I really want to try to make our own, but we've been too nervous/don't know where to buy a high quality tuna that won't break the bank. We will have to try this recipe. Certainly motivated me to look harder for that tuna!
Scott Groth says
Hey Olivia:
Thank you for writing and please let me know if you find the right one.
Hope you have a delicious day in the kitchen!
Scott
Milly G. Anderson says
Thank you indeed for the best recipe!
Scott Groth says
Hi Milly:
Thank YOU for visiting and sharing your thoughts. This is a true delight.
Take care and happy cooking!
Scott
Lorie S. says
Thank you so much for this recipe and tutorial. I made this for a friend who is used to dining at 5 star restaurants and country clubs. He said it was "the best he ever had" and it was so easy to make. I love to try new recipes and often try them out on him, so the bonus came when he asked me to make this for a business meeting / dinner he was hosting in his home. It was a huge success!
Thanks again!
Scott Groth says
Hey Lorie:
So happy to hear that- you just made my day!
Thank you for making this delicious tuna and sharing your thoughts on it.
Take care and happy cooking!
Scott
TomH says
Thanks for the tip on the powdered wasabi, made this last week really good so making it again tonight. Tip for good fish, have a boss/friend that goes to Mexican waters and brings you Yellowtail, Yellowfin and fresh caught Bluefin because you cover for him while he's gone.
Scott Groth says
Hi Tom:
Ha, great tip.
Thanks for stopping by and trying this awesome tuna.
Take care,
Scott
Tiffany Blankenship says
Delightfully simple. The Mirin Dipping Sauce is outstanding. Just love the fresh flavors.
Scott Groth says
Hi Tiffany:
Absolutely delicious- thank you for visiting and sharing your thoughts.
Hope you have a fantastic day in the kitchen!
Scott