Seared Ahi Tuna Steaks

This is an elegantly simple way to cook ahi tuna steaks that any restaurant would be jealous of! Serve with soy sauce or your favorite dipping sauce.

Print Recipe

Prep Time 5

Cook Time 2

Total Time 7

Course lunch/dinner

Cuisine American

Servings 2 people

Calories 607.3 kcal

Equipment

1 Heavy-Bottomed Skillet Preferably cast iron or stainless steel for even searing.
1 Paper Towels For thoroughly drying tuna steaks.
1 Tongs For safely handling and flipping tuna.
1 Cutting Board
1 Chef's knife Sharp knife for clean slicing.

Ingredients

Main

2 5 ounce ahi tuna steaks
1 teaspoon kosher salt
¼ teaspoon cayenne pepper Optional
½ tablespoon butter
2 tablespoons olive oil
1 teaspoon whole peppercorns

Instructions

Pat tuna steaks dry and season on both sides with salt and cayenne pepper.
Melt butter in a skillet over medium-high heat.
Add olive oil and pepper corns; cook until peppercorns soften and pop, about 5 minutes. Dotdash Meredith Food Studios
Gently place seasoned tuna in the skillet and cook to desired doneness, anywhere from 30 seconds to 1 1/2 minutes per side.
Slice tuna into 1/4-inch thick slices to serve.
Enjoy! DOTDASH MEREDITH FOOD STUDIOS

Notes

For optimal results, always select sushi-grade ahi tuna. Patting the tuna thoroughly dry is paramount for achieving a beautiful, even sear. The combination of butter and olive oil provides rich flavor and a higher smoke point, preventing burning. Ensure your skillet is adequately hot (medium-high) before adding the tuna to create a perfect crust while keeping the interior rare to medium-rare. Overcooking ahi tuna makes it dry and tough; aim for just 30-90 seconds per side depending on thickness and desired doneness. Infusing the oil with whole peppercorns adds a fantastic aromatic depth; consider lightly crushing them before adding to release more flavor. Slice against the grain for maximum tenderness and present immediately with your favorite dipping sauce.