My tuna steak recipe is tender, satisfying, and seared to perfection to form a beautiful crust. I use a soy sauce and sesame oil marinade, plus some everything bagel seasoning to pack a punch of flavor in every bite!
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My Easy Ahi Tuna Steak Recipe
My tuna steak recipe started with my husband Ben and I planning a family vacation to Hawaii. Ahi tuna was the one food the kids just couldn’t get enough of all week long!
On the first grocery run after coming back home, Connor and Leah made sure to head straight to the seafood counter in the back of the store to look for tuna. Luckily, there were gigantic tuna steaks in stock, and I grabbed with 4 –– one for each of us! I was officially on a mission to make a tuna steak marinade that would bring the taste of Hawaii to my home kitchen.
Tuna steaks can be grilled or pan-roasted, but my favorite way to cook them is definitely searing. Seared tuna steaks make regular weeknight dinners feel like vacation again. And there is nothing that makes me happier than whipping up an easy recipe that reminds me of such great times!
Looking for more delicious tuna recipes? Try my air fryer tuna steak, tuna pinwheels, or my tuna salad recipe!
What is Ahi Tuna?
Ahi is the word in the Hawaiian language that is used to describe yellowfin tuna and bigeye tuna. What I love most about ahi is its smooth, buttery texture! Tuna steaks are thicker cuts of the fish and have that same tender texture, but are also firm and meaty –– kind of like beef steaks.
Seared Tuna Steak Recipe Ingredients
- Ahi tuna steaks – I use sushi-grade cuts that are about 1 to 1½ inches thick.
- Soy sauce – Provides the salty, flavorful base of the marinade.
- Toasted sesame oil – Adds a nutty depth and pairs so nicely with soy sauce.
- Everything bagel seasoning – This mix of poppy seeds, sesame seeds, dried onion, dried garlic, and salt gives the tuna a delicious crunchy coating.
- Olive oil – The high smoke point of this oil helps create that yummy crust.
How to Cook Tuna Steak
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: In a shallow bowl, combine the soy sauce and sesame oil. Add the tuna steaks and turn them a few times to coat each side well.
STEP TWO: Transfer the coated steaks and any leftover marinade into a large resealable plastic bag. Seal the bag and refrigerate for at least 30 minutes or up to overnight for maximum flavor.
STEP THREE: Remove the tuna from the marinade. Pour the everything bagel seasoning onto a large plate, then press the steaks into the seasoning to fully coat each side.
STEP FOUR: Heat the oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering, gently place the steaks into the pan. Cook each steak for 1 minute per side only.
STEP FIVE: Let the tuna rest for 5 minutes, then transfer it to a cutting board and slice thinly against the grain. Serve immediately, and enjoy!
Tips for the Best Tuna Steak Recipe
- To get the most out of my marinade, I like to double the recipe and make two separate batches. I save half and use it later as a dipping sauce!
- If using frozen tuna, I always thaw it fully in the refrigerator before marinating and cooking to avoid any foodborne illness.
- Be careful not to overcook the tuna, as this will dry it out. I cook them just long enough to form a crust while still keeping the inside tender.
- Flash freeze the cooked tuna for 5 to 10 minutes to firm it up before slicing. This is my pro tip for getting clean and beautiful slices every time!
- For the most tender results, I always slice against the grain.
Ahi Tuna Steak Recipe Variations and Substitutions
- When olive oil isn’t available, avocado oil is my favorite alternative! It’s a great choice for searing since it also has a high smoke point.
- For a smoky twist, sometimes I sear the steaks on the grill instead of in the pan!
- To add some spice, I like mixing some fresh minced ginger into the marinade.
- If I don’t have everything bagel seasoning on hand, I make my own at home! I don’t add too much salt to the seasoning, though, since the soy sauce marinade already has plenty.
- A tasty dipping sauce is one of my favorite ways to elevate this recipe. Soy sauce, ponzu, wasabi mayo, sriracha mayo, and a sesame-ginger dressing all pair well with tuna!
What to Serve with Tuna Steak
Ahi steaks are incredibly versatile! Some of my favorite ways to serve them are with a side of baked asparagus, crispy air fryer wontons, or Ninja Foodi rice. I also love adding seared tuna slices to simple salads, noodles, and of course, poke bowls!
Tuna Steak Recipe FAQs
Is it safe to eat raw ahi tuna?
Yes, it is safe to eat raw tuna if it is sushi-grade and has been handled properly. Whenever I shop for tuna, I always make sure that it has been frozen according to FDA guidelines to kill parasites.
How do I store leftover seared tuna steaks?
I place my tuna slices in an airtight container and store them in the refrigerator for up to 2 days. A bonus of refrigerating leftover tuna is that it is ready for me to serve as soon as it comes out of the fridge! I often enjoy leftover seared tuna cold, though serving it at room temperature works too.
More Easy Seafood Recipes
Easy Tuna Steak Recipe
Ingredients
- 2 ahi tuna steaks about 1- 1 1/2 inches thick
- ¼ cup soy sauce
- 1 tablespoon toasted sesame oil
- ¼ cup everything bagel seasoning
- 2 tablespoons olive oil or avocado oil for searing
Instructions
- In a shallow bowl, mix together the soy sauce and sesame oil. Add the tuna steaks and turn them a few times to coat well on all sides.
- Transfer the coated tuna steaks and any leftover marinade into a large resealable plastic bag. Seal the bag and refrigerate the steaks for at least 30 minutes or up to overnight for maximum flavor.
- Remove the tuna steaks from the marinade. Pour the everything bagel seasoning onto a large plate and press each side of the tuna steaks into the seasoning to fully coat.
- Heat the oil in a cast-iron skillet over medium-high heat. Once the oil is shimmering, gently place the tuna steaks into the pan. Cook each steak for 1 minute per side only.
- Let the tuna rest for 5 minutes, then transfer it to a cutting board and slice it thinly against the grain. Serve it immediately with your favorite dipping sauce, steamed rice, or on top of a fresh salad.
Notes
- To get the most out of the marinade, double the recipe and make two separate batches. Save half and use it later as a dipping sauce!
- If using frozen tuna, thaw it fully in the refrigerator before marinating and cooking.
- Be careful not to overcook the tuna, as this will dry it out. Cook them just long enough to form a crust while still keeping the inside tender.
- Flash freeze the cooked tuna for 5 to 10 minutes to firm it up before slicing. This helps get clean and beautiful slices every time!
- For the most tender results, slice the tuna against the grain.
- Store leftovers in an airtight container in the fridge for up to 2 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
