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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 Large Skillet Preferably cast iron or heavy-bottomed stainless steel for even searing.
  • 1 Spatula or Tongs For safely handling and flipping the tuna.
  • 1 Sharp Chef's Knife Essential for clean, thin slices.
  • 1 Cutting Board For prepping and slicing the tuna.
  • 1 Paper Towels Crucial for thoroughly drying tuna steaks before searing.

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

Achieving a perfect sear on ahi tuna requires high heat and a very dry surface; always pat tuna steaks thoroughly dry before seasoning to ensure a crisp crust. The combination of butter and olive oil provides a rich flavor base with a higher smoke point, ideal for quick searing without burning. For best results, aim for a rare to medium-rare internal temperature (115-125°F or 46-52°C) to keep the tuna tender and moist; overcooking will result in a dry, tough texture. The whole peppercorns infuse the cooking oil with a subtle aromatic spice. Slice thinly against the grain for optimal tenderness and elegant presentation.