Seared Ahi Tuna Recipe (2024)

FAQs

What oil is best for searing tuna? ›

Peanut oil adds great flavor. The goal here is to get a nice golden crust on all sides without cooking the ahi tuna all the way through. HOT PAN is key. Basically, the pan needs to be hot enough to get the crust golden in 60-90 seconds, otherwise you'll likely overcook the inside of the fish.

just brush each piece of tuna with egg whites before you add the sesame seeds. add a few tablespoons of oil to a pan over medium heat. let that pan get hot. add the tuna, let it cook for a minute and flip and then cook for 1min more.

As noted above, keeping your fish chilled until the last moment is an important safety step, but beyond that, it's also thermally advantageous. Cold tuna presents a greater barrier to heat transfer than does warm tuna, making overcooking less likely. To get a quality sear, you need high heat.

If you're wondering if tuna steak should be raw in the middle, the short answer is YES. A properly cooked tuna steak should be seared on the outside but raw on the inside.

The tuna can't be too dry before it hits the skillet, so give it a pat with a paper towel if you're unsure. Since oil has a higher smoke point than butter, it's perfect for searing ahi tuna steaks — but, if you're like Nicole, you might want to add a little butter anyway for extra flavor.

Heat a skillet or grill pan over high heat. 5. Sear the tuna for 1-2 minutes per side for rare to medium-rare, depending on thickness.

You will know it is done once the fish begins to flake but is still a little pink in the middle. Grilled: You can grill your tuna 2 ways- first, on high heat for about 4 to 5 minutes until cooked through; second, grill on very high heat for 1 to 2 minutes per side for a more raw finish.

Brush the top of the steak with garlic-infused olive oil then sprinkle a pinch of salt and a pinch of black pepper. Place this side down on a hot grill (350 is PERFECT). While that side is searing brush the new top side with the oil and add the salt/pepper. After 90 seconds flip the Tuna steak.

Should you season tuna steaks before cooking? ›

Brush the tuna steaks lightly with oil, and season. Put the tuna steaks into a heated frying pan over a high heat and allow to cook for 1-2 mins, depending on how thick the tuna steaks are.

Allow it to come to room temperature first!

This step is important: otherwise the inside of the fish will still be cold when the exterior is cooked! Allow it to sit at room temperature for at least 20 minutes prior to cooking.

As long as the fish is fresh, feel free to cook them as you please. Bacteria can't penetrate into the meat, they only exist on the surface, and will die in less than a minute after the meat meets heat.

Your pan should be very, very hot. Put in the tuna and what you want to do is sear it so that it toasts, fries and browns (about 45 to 60 seconds on each side). Once cooked, I like to rip the steaks in half and serve with salad and chips or boiled potatoes and a big wedge of lemon.

Generally, sear the steaks for 1-2 minutes on each side. Check that the temperature is at least 125 degrees. If necessary, move the tuna to a low-heat area of the grill to cook for a few more minutes until it reaches your desired doneness.