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Super Easy Seared Ahi Tuna

Tired of spending ten dollars or more for a simple seared ahi tuna appetizer and over thirty dollars for a seared ahi tuna dinner? Well, now you can go to your local fish market, grocery store, or even Costco and pick up some ahi (or yellowfin) tuna and do it yourself. So simple, but so elegant!
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course lunch/dinner
Cuisine Mediterranean
Servings 4 people
Calories 1069.9 kcal

Equipment

  • 1 Sharp Knife Essential for clean cuts of tuna.
  • 1 Cutting Board For preparing and slicing tuna.
  • 1 Large Heavy Skillet Cast iron or heavy-bottomed stainless steel for high-heat searing.
  • 1 Tongs or Spatula For handling tuna safely in the hot pan.
  • 1 Serving Plate For presentation.

Ingredients
  

Main

  • 1 pound sashimi grade yellowfin tuna
  • kosher salt to taste
  • fresh ground black pepper to taste
  • ½ cup Italian seasoned bread crumbs
  • 3 tablespoons olive oil

Instructions
 

  • With a sharp knife, cut tuna into 4 pieces for an appetizer portion, or 2 large pieces for a dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
  • Season tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place tuna in the pan and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from the pan. Tuna will be very rare.
  • Slice each piece into 1/4-inch thick slices, and fan out on a serving plate. Enjoy plain, or with condiments of your choice.

Notes

Ensure you use only high-quality, sashimi-grade tuna for this recipe, as it will be served very rare. The key to a perfect sear is a smoking hot, heavy-bottomed skillet and a high smoke point oil like olive oil or grapeseed oil. Sear quickly – 45 seconds to 1 minute per side creates a beautiful crust while keeping the interior cool and rare, which is the desired doneness for ahi. Avoid overcooking, as ahi can become dry and tough. For a refined touch, consider making your own breadcrumbs with fresh herbs or adding a touch of citrus zest to the seasoned crumbs. Serve with a vibrant ponzu sauce, wasabi cream, or a sriracha aioli to elevate the dish.