Seared Ahi Tuna with Sesame Seed Crust

Seared Ahi Tuna with Sesame Seed Crust

Seared Ahi Tuna with Sesame Seed Crust is a refreshing and delicious meal that packs a punch of flavor in no time. This dish showcases the clean flavor and meaty texture of ahi tuna. The sesame seed crust adds a nice crunch to the dish, and searing it gives it a nice char. This dish is perfect for when you want something light but satisfying.

Ahi tuna is a great choice for a quick weeknight dinner. It cooks quickly, making it an excellent choice for last-minute entertaining. This sesame-crusted tuna is a great way to bring restaurant-quality flavor to your home kitchen.

Why This Seared Ahi Tuna Recipe Works

Ahi tuna is perfect for quick cooking methods using high heat because of its firm flesh and mild taste. The sesame seeds not only add a nutty taste and texture but also help the tuna not overcook during the cooking process. Cooking the tuna for a short time on both sides ensures the outside develops flavor while the inside stays tender and rare.

The simplicity of this recipe is what works best for the tuna. Not much seasoning is needed, and the short cooking time ensures the tuna does not get overcooked and remains the dish's main event. The sesame oil and soy sauce are added to the tuna to enhance its natural taste without overpowering the flavor.

Try This Recipe with Sizzlefish Yellowfin Tuna (Ahi)

Tuna in this recipe comes from sashimi-grade cuts that are carefully selected for quality, freshness, and raw or rare cooking. Sashimi-grade tuna is processed under strict standards from harvest to processing to ensure it is fit for preparing meals like seared ahi tuna, sushi, and poke

The tuna that we use is frozen immediately after processing to preserve its clean flavor, bright color, and firm texture. This freezing process helps lock in the quality of the tuna while also making it safe to prepare at home. Because this recipe uses minimal cooking and ingredients, using the right source of sashimi-grade tuna ensures that the fish sears wonderfully, slices evenly, and has the best possible flavor and texture.

Seared Ahi Tuna Nutrition Highlights

Ahi tuna is a lean, high-protein fish that is also rich in essential nutrients. It is a great source of omega-3 fatty acids, which play a crucial role in maintaining heart health and general well-being. Tuna is also low in fat and calories, which makes it a great choice for light meals without sacrificing the feeling of fullness.

Since this recipe only uses quick searing, it maintains the nutrient integrity of the fish while providing a generous amount of flavor and texture.

Seared Ahi Tuna Serving Suggestions

This sesame-crusted ahi tuna dish is best served with light and fresh accompaniments that pair well with its richness and flavor. Japanese-inspired dishes are the perfect accompaniments for this dish.

This recipe goes well with:

• Steamed Jasmine rice or sushi rice

• Seaweed salad or cucumber salad

• Stir-fried/steamed vegetables

• Miso soup

• Simple salad with greens and sesame dressing

Tip: Sliced tuna is best served slightly warm or at room temperature.

Storing and Reheating Seared Ahi Tuna

Storing

• If you have leftovers, store them in an airtight container and keep them in the refrigerator for up to 1-2 days.

• It is recommended that you store the tuna in whole slices, not pre-cut, for better moisture preservation.

Reheating

• Seared ahi tuna is best enjoyed cold or at room temperature.

• Avoid reheating the tuna as it may overcook and change in texture.

• Leftovers can be thinly sliced and used as a topping for salads or rice bowls.

FAQs for Seared Ahi Tuna

Q: Should the ahi tuna be cooked all the way through?

A: It is traditionally served rare or medium rare. Cooking the tuna all the way through will make the tuna dry and firm.

Q: How will I know when the tuna is done?

A: The tuna should be seared on the outside and cool and red on the inside. Cooking time should take less than two minutes.

Q: Can I use frozen tuna?

A: Yes, just make sure the tuna is thawed completely and dried before searing.

Q: What type of pan should I use?

A: A heavy pan or a cast-iron pan works best for searing.