Seared Yellowfin Tuna Steaks
In just 6 mins, our tuna steaks burst with umami from a soy-sesame marinade. A delightful dish sure to impress with its rich flavor!
- Nonstick Skillet or well-seasoned cast iron skillet
- 2 ahi tuna (yellowfin tuna) steaks ((each weighing about 4 oz. and 1 inch thick – adjust cooking time for thinner or thicker steaks))
- 2 tablespoons soy sauce ((use gluten-free soy sauce for a gluten-free version))
- 1 ablespoon toasted sesame oil
- 1 tablespoon honey ((you can use a simpler version with just 2 tablespoons soy sauce, 1 tablespoon canola oil, salt, and pepper if preferred))
- ½ teaspoon kosher salt ((omit if marinating for an extended period or use low-sodium soy sauce for a lower sodium version))
- ¼ teaspoon black pepper ((to taste))
- ¼ teaspoon cayenne pepper ((optional))
- 1 tablespoon canola oil or olive oil
- green onions, toasted sesame seeds, and lime wedges for serving ((optional))
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Pat the ahi tuna steaks dry with a paper towel and place them on a plate or inside a plastic bag.
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In a bowl, mix together the soy sauce, toasted sesame oil, honey, kosher salt (if using), black pepper, and cayenne pepper (if desired) until the honey is fully dissolved.
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Pour the marinade over the tuna steaks, ensuring they are thoroughly coated. Optional: Marinate the tuna for at least 10 minutes, or refrigerate and marinate overnight for a stronger flavor. You can reserve some marinade for drizzling over the cooked fish if desired.
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Heat a medium skillet (non-stick or well-seasoned cast iron) over medium-high to high heat until very hot (or medium-medium-high for nonstick). Allow a cast iron skillet about 3-5 minutes to heat and a nonstick skillet about 1 minute.
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Add the canola oil or olive oil to the hot skillet. Sear the tuna for 1 – 1½ minutes on each side for medium-rare (adjust cooking time based on thickness and preference). For medium-well to well-done, sear for 2 – 2½ minutes per side. For very rare, sear for about 30 seconds per side. Adjust the heat level based on your stove to avoid burning the marinade.
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Remove the seared tuna from the skillet and place it on a cutting board. Allow it to rest briefly.
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Slice the tuna into ½-inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.
- Thinner or thicker tuna steaks may require less or more searing time, so adjust accordingly.
- Marinating for a longer time can make the fish taste saltier, so consider omitting kosher salt or using low-sodium soy sauce if marinating for an extended period.
- For a simpler version, you can use a marinade consisting of only soy sauce, canola oil, salt, and pepper.
- If you want a gluten-free version, ensure you use gluten-free soy sauce or opt for liquid aminos for a paleo/whole30 compliant option.
- There is a risk when consuming raw or undercooked seafood. To reduce this risk, choose sushi-grade ahi tuna that has been frozen to kill potential parasites, or consult a medical professional if you have concerns.
- Slicing the tuna immediately after cooking will result in a more rare temperature, while letting it rest before slicing will cook it further due to carryover cooking.
