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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 minutes
Cook Time 2 minutes
Total Time 7 minutes
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 heat.
  • 1 Paper Towels Essential for patting tuna dry.
  • 1 Tongs or Spatula For safely handling and flipping tuna.
  • 1 Sharp Chef's Knife For clean, thin slicing of tuna.
  • 1 Cutting Board For seasoning and 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

Always start with high-quality, sushi-grade ahi tuna for the best results, as it will be cooked rare. Ensure the tuna steaks are thoroughly patted dry; moisture prevents a proper sear and crisp crust. A combination of butter and olive oil elevates the flavor and smoking point. Keep the heat high and the cooking time brief—30 to 60 seconds per side is often sufficient for a rare interior. Overcooking will result in a dry, tough texture. Rest the tuna for a minute before slicing to allow juices to redistribute. For enhanced flavor, consider a light sesame seed crust or a sprinkle of flaky sea salt after slicing. Serve immediately.