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Six-Minute Seared Ahi Tuna Steaks

A quick and flavorful meal that features protein-rich Ahi tuna steaks, perfect for a healthy weeknight dinner or meal prep.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: Asian, Japanese
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces ahi tuna (yellowfin tuna) steaks (about 4 oz. each, 1" thick) See notes for thinner or thicker steaks.
  • 2 tablespoons soy sauce (preferably low sodium) See notes.
  • 1 tablespoon toasted sesame oil See notes.
  • 1 tablespoon honey See notes.
  • ½ teaspoon kosher salt Optional; see notes.
  • ¼ teaspoon black pepper To taste.
  • ¼ teaspoon cayenne pepper Optional.
  • 1 tablespoon oil (canola, olive, or other high-heat cooking oil of preference)
  • Green onions For garnish.
  • Toasted sesame seeds For garnish.
  • Lime wedges Optional for serving.

Method
 

Preparation
  1. Pat the two ahi tuna steaks dry with a paper towel and place them on a plate or inside a plastic bag.
  2. In a mixing bowl, combine the soy sauce, toasted sesame oil, honey, kosher salt (if using), black pepper, and cayenne pepper. Mix until the honey is fully dissolved.
  3. Pour the marinade over the tuna steaks and turn to coat completely. Let marinate for at least 10 minutes, or up to overnight in the refrigerator.
  4. If desired, reserve a spoonful of the marinade for drizzling on top after cooking.
Cooking
  1. Heat a medium skillet on medium-high to high until very hot.
  2. Add the oil to the hot pan and sear the tuna steaks for 1 – 1½ minutes on each side for medium rare, 2 – 2½ minutes for medium-well to well, and about 30 seconds for very rare.
  3. Remove the steaks from the pan and place them on a cutting board. Slice into ½ inch slices.
  4. Serve garnished with green onions, toasted sesame seeds, and lime wedges. Sprinkle flaky sea salt if needed.

Notes

For a balanced meal, serve with steamed vegetables or a fresh salad. For meal prep, marinate ahead of time. Store leftovers in an airtight container in the refrigerator for up to three days.