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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 distribution
  • 1 Paper Towels Essential for thoroughly drying tuna steaks
  • 1 Tongs or Spatula For safely handling and flipping the tuna
  • 1 Sharp Chef's Knife For precise slicing of the seared tuna
  • 1 Cutting Board

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 hinges on high heat and dry fish. Ensure your tuna is thoroughly patted dry; any moisture will steam rather than sear, preventing a beautiful crust. Use a skillet that can reach and maintain high heat. The oil and butter combination provides a rich flavor and helps with browning. Monitor the peppercorns closely to avoid burning, which can lead to bitterness. For optimal flavor and texture, aim for rare to medium-rare doneness, with a cool red center. Adjust cooking time based on tuna thickness and desired internal temperature. A quick sear preserves the tuna's delicate texture while creating a flavorful crust. Serve immediately.