Seared Ahi Tuna Recipe (2024)

FAQs

How long does it take to sear ahi tuna? ›

MasterClass recommends high-temperature sautéing with oils like avocado oil, olive oil, grapeseed oil, or canola oil, while unrefined oils like walnut oil or wheat germ oil should be absolutely avoided for pan-searing, as they have low smoke points.

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.

By Mark Bittman. Here, grilled tuna is smothered with a mixture of flavorful herbs, made more potent by the addition of chopped olives and a little raw garlic. A mix of parsley, basil, chives, chervil and marjoram, for example, would be splendid, as would one of cilantro, mint and basil.

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.

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.

Relevant US and Canadian food authorities all recommend that undercooked (i.e. seared but red in the middle) tuna should only be eaten if it was properly deep-frozen to kill any parasites first. And even that isn't completely risk-free.

Just marinate the tuna in a mixture of soy sauce, oil, salt, and pepper (with some cayenne for some heat, if you want) preferably for at least ten minutes, or overnight. For a typical ahi tuna steak (about 1.5″ thick), sear on each side for about two minutes (less time for rare; more time for medium).

The steaks should sizzle when added. Cook, uncovered, for 4 to 6 minutes per ½-inch thickness (6 to 9 minutes for the ¾-inch-thick steaks we suggest), turning once during cooking. Fish should begin to flake when tested with a fork but still be pink in the center. Adjust the heat as needed if the skillet gets too hot.

How do you cook ahi tuna without drying it out? ›

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.

On the Food Network, hostessing queen Ina Garten recommends coating each side of raw tuna steak with olive oil before cooking. A brush can be used to paint streaks of olive oil across the tuna's exterior before a generous amount of spices and seasonings are added.

Unlike beef and other meats, you don't need to let your grilled tuna rest before you can enjoy it. Instead, you're free to slice into it right away. You can serve grilled yellowfin tuna – or any other type of tuna you choose – alone or with a sauce or salsa.

Place the steaks 3 to 5 inches from the flame to sear the outside and seal in the juices. Sear the steaks for 2 to 3 minutes on each side. After the steaks have been seared on both sides, remove from heat, and brush both sides with extra virgin olive oil. This will help form the crust that adds the touch of perfection.

It takes about 5-10 minutes to grill tuna steaks, depending on how done you'd like yours to be. Generally, sear the steaks for 1-2 minutes on each side. Check that the temperature is at least 125 degrees.