Quick and Easy Marinated Seared Ahi Tuna Recipe

How to make gorgeous ahi tuna steaks with a simple marinade and a perfect sear. This easy recipe takes only minutes to make and yields the most delicious result. Serve this versatile fish warm or cold over greens, in a grain bowl, or a noodle salad and enjoy! 

 

seared ahi tuna atop a bed of greens

What is Ahi Tuna?

Ahi tuna refers to two types of tuna: yellowfin tuna and bigeye tuna. It’s a popular fish in Hawaiian cuisine and is often served raw in dishes like sashimi, sushi, and poke. Ahi tuna has a mild flavor and a firm texture and takes well to bold flavors in marinades.  

 

When cooked, it is usually seared on the outside and rare on the inside to preserve its delicate flavor and texture. It’s rich in protein, omega-3 fatty acids, and various vitamins (vitamin d and vitamin b) and minerals, making it a nutritious choice for many dishes! 

Why You’ll Love This Seared Ahi Tuna Recipe

Seafood is my animal protein of choice, but I am well aware that a lot of fish have contaminants and even high levels of mercury. Like all food groups, I try to aim for variety but minimize the toxic burden. I will come clean and admit that I LOVE tuna of all varieties. But ordering tuna steaks at a restaurant has been crazy expensive lately and it is so easy to make at home.  My son goes absolutely nuts for this Marinated Seared Ahi Tuna!

 

  • Super fast recipe that requires 2-3 minutes behind the stove 
  •  It’s easier than it looks! Just marinate and sear 
  • Can be served warm or cold over greens, grain bowl, or noodle salad;
  • A dish like this would cost you $$$$$ at a restaurant and you can easily do it at home!

 

Ahi tuna is a great alternative to popular salmon dishes when you want to switch things up! Salmon has a higher fat content, a stronger flavor, and flaky texture whereas ahi tuna has a mild taste, lower fat content, and works well in dishes that call for lightly seared or raw fish. We all love a good salmon recipe (me included!), but this is a great alternative to add into your recipe rotation. 

Ingredient Notes

recipe ingredients on a white counter

raw tuna steaks on a paper towel

  • Soy sauce – is often used in marinades to help tenderize and add flavor. I like using a high-quality soy sauce such as shoyu. Look for tamari if you’re gluten-free or coconut aminos for a soy-free option. Choose a lower sodium version of soy sauce if desired.  
  • Fresh lemon juice – you’ll need about 1 lemon for this recipe. Feel free to use lime juice instead. 
  • Toasted sesame oil – has a more pronounced flavor than regular sesame oil. I love adding it to stir-fries and marinades. I store it in the fridge because it can go rancid easily.
  • Garlic powder – is great when you want a subtle garlic flavor over using fresh garlic. 
  • Cane sugar – adds a nice sweetness to the marinade and helps with caramelization. 
  • Fresh Ahi tuna steaks – I like to get fresh seafood from my local seafood market at the Redondo Beach pier. Look for wild tuna steaks, preferably. I’ve also seen wild tuna steaks sporadically at my local Costco. Check your favorite grocery store or fish market. You’ll need them to be about 1 1/2 inches in thickness. The thicker the steak, the longer you’ll need to sear them.
  • Salt and black pepper
  • Unrefined olive oil or avocado oil for searing
  • Optional: freshly chopped cilantro, green scallions, toasted sesame seeds for garnish
  • Optional: Sriracha mayo for drizzling (you can buy this or add sriracha to taste to your favorite mayonnaise)

Step-by-Step Instructions

ahi tuna steaks marinating in a glass bowl

Step 1 In a medium bowl or glass measuring cup, whisk together the shoyu, lemon juice, sesame oil, garlic powder, sugar, salt, and pepper to make a marinade. Pat dry the raw ahi tuna steaks with paper towels and place them in a glass or ceramic dish. Pour marinade over fish, turning to coat well throughout. Cover tightly with plastic wrap and refrigerate for several hours; turn fish over at least once in the middle of the marinade time.

searing fish in a cast iron pan

Step 2 Heat 2 Tablespoons of oil in a large heavy skillet over medium-high heat. Sear tuna steaks in your hot pan for 1 ½ minutes per side, flipping carefully with a flat, steel spatula. If your steak is less than 1 ½ inches thick, sear for only 1 minute on each side.

slicing cooked fish with a sharp knife

Step 3 Transfer seared steaks to a large cutting board and let rest for 5 minutes. Use a very sharp or serrated knife to slice thinly across the grain.

 

Step 4 Serve your seared tuna warm or cold with optional garnishes or on top of a salad or make ahi tuna poke bowls. Drizzle with Sriracha mayo if desired. This is delicious on a bed of greens mixed with cabbage and carrots or on a cold sesame noodle salad. I often eat this as a “bowl” meal with rice (black rice, sushi rice, or cauliflower rice) + greens + roasted or grilled veggies + a sesame-tamari drizzle (1 teaspoon sesame oil + 1 Tablespoon tamari) or my Chinese chicken salad dressing from Quicker Than Quick.

an orange plate with sliced ahi tuna steaks

Recipe Tips

  • Some tuna steaks are treated with CO (carbon monoxide) to preserve color. Be sure to read labels or ask your fishmonger.
  • Allow tuna to marinate in the refrigerator for a few hours before searing. This is the best way to help it absorb more flavor.  But don’t marinate MORE than a few hours, because it will make the fish mushy.
  • Make sure the skillet is hot before adding the tuna steak to get a nice sear. I prefer using cast iron when searing proteins. 
  • Sear the tuna steak for 1 1/2 minutes per side (less time for steaks thinner than 1 1/2 inches). You’re not cooking the tuna completely through, otherwise it will be dry and tough.
  • Use a very sharp knife to cut the tuna so you get nice clean slices.

Recipe Substitutions

  • Soy sauce – use gluten-free tamari or coconut aminos for a soy-free version
  • Cane sugar – equivalent amount of maple syrup, maple sugar, or monk fruit sweetener. 
  • Ahi tuna – you can use this marinade on salmon or swordfish (yes, very high mercury, and I only eat it once a year or less) and if you add a tablespoon of arrowroot powder, use it on pressed tofu cubes or slabs and bake.  See this recipe. You can also grill the fish.

slice tuna stop a bed of greens with sriracha mayo

Tuna Varieties

There are a few different species of tuna. Here’s a brief overview!

  • Skipjack Tuna: smallest variety, strongest flavor, highest fat content, canned as chunk light tuna – lowest mercury
  • Albacore Tuna: lightest flesh, mildest flavor, low fat, canned white – 3x higher mercury than skipjack
  • Yellowfin Tuna: also known as ahi, less expensive than bluefin, more pronounced flavor than albacore
  • Bluefin Tuna: more fat and flavor, most expensive, critically endangered 

If you’re concerned about mercury in seafood, check out this link from the FDA.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Serve in a salad, bowl, or however you like to serve your tuna!

More Seafood Recipes

Seven Fishes Seafood Salad Recipe

Easy Thai Coconut Sauce Recipe (with Wild Halibut)

Sicilian Pasta Con le Sarde Recipe

Easy Salmoriglio Sauce with Grilled Seafood

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds, and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

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Quick and Easy Marinated Seared Ahi Tuna Recipe

Adapted from chewoutloud.com
How to make gorgeous ahi tuna steaks with a simple marinade and a perfect sear. This easy recipe takes only minutes to make and yields the most delicious result. Serve this versatile fish warm or cold over greens, in a grain bowl, or a noodle salad and enjoy!
Print Recipe Pin Recipe
Servings 6

Ingredients
  

  • 2 Tablespoons shoyu tamari or coconut aminos
  • 2 Tablespoons freshly squeezed lemon juice or lime juice
  • 1 Tablespoon toasted sesame oil or 1 teaspoon sesame oil + 2 teaspoons avocado oil
  • 2 teaspoons garlic powder
  • 1 teaspoon cane sugar or maple sugar
  • 1 teaspoon sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 to 2 ½ pounds fresh ahi tuna steaks* about 1 ½ - 1 2/3 inches thick
  • Unrefined olive oil or avocado oil for searing
  • Optional: freshly chopped cilantro green scallions, sesame seeds for garnish
  • Optional: Sriracha mayo for drizzling you can buy this or add sriracha to taste to your favorite mayonnaise

Instructions
 

  • In a medium bowl or glass measuring cup, whisk together the shoyu, lemon juice, sesame oil, garlic powder, sugar, salt and pepper to make a marinade. Pat dry the tuna steaks with paper towels and place in a glass or ceramic dish. Pour marinade over fish, turning to coat well throughout. Cover tightly and refrigerate for several hours; turn fish over at least once in the middle of the marinade time.
  • Heat 2 Tablespoons of oil in a large heavy skillet over medium high heat. Sear tuna steaks 1 ½ minutes per side, flipping carefully with a flat, steel spatula. If your steak is less than 1 ½ inches thick, sear for only 1 minute on each side.
  • Transfer seared steaks to a large cutting board and let rest for 5 minutes. Use a very sharp or serrated knife to slice thinly across the grain.
  • Serve warm or cold with optional garnishes or on top of a salad. Drizzle with Sriracha mayo if desired. This is delicious on a bed of greens mixed with cabbage and carrots or on a cold sesame noodle salad. I often eat this as a “bowl” meal with rice (black rice, sushi rice or cauliflower rice) + greens + roasted or grilled veggies + a sesame-tamari drizzle (1 teaspoon sesame oil + 1 Tablespoon tamari) or my Chinese chicken salad dressing from Quicker Than Quick.

Notes

Seared ahi is best eaten on the same day. However, leftovers can be tightly wrapped and chilled for up to 1 day.
Tried this recipe?Let us know how it was!

 

 

 

(A more healthful) chocolate chip cookie recipe

(a more healthful) chocolate chip cookie by Pamela Salzman

One of my students asked me the other day if I had a good chocolate chip cookie recipe and I instinctively said, “Sure, just check my website.”  To which she replied, “I did.  But all you have on there is your Oatmeal Chocolate Chip Cookie recipe.”  And then it hit me.  I have neither taught in a class nor posted my favorite chocolate chip cookie recipe.  Gasp!  Coincidentally, Mr. Picky had been asking if we could make homemade ice cream sandwiches, so I got to work lickety split!

beat butter and sugars until smooth, then add eggs, baking soda and vanilla

In my defense, there are good reasons I haven’t posted my chocolate chip cookie recipe.  First of all, I do use refined white sugar because it just makes the best cookie.  But it isn’t exactly clean and healthful and I want this site to be your destination for high quality recipes.  However, even with the white and brown sugars, I use whole grain flours and everything is organic so these will be waaaaaaay better for you than bakery cookies or packaged (really now?) ones.  It’s all about balance and moderation!

next add the flours, baking powder and salt

The other issue is that I keep changing my recipe when I learn something new to make them even better than the last time.  And this has happened often.  Many of you are so in the know about food trends that you might think my ah-ha chocolate chip moments are sooooo 2005, but I never said I was an early adopter.  Let me first make it clear what kind of chocolate chip cookie I love, because that’s what you’re getting here — my favorite.  If you love the thin and crispy kind, hmmmm, today’s not your day.  Cakey?  Yeah, not me.  Milk chocolate?  Don’t waste my time!  Friends, I like a cookie with some heft and substance, something that you can sink your teeth into.  But I also don’t want a greasy cookie which makes me feel like I’m sucking on butter.  Slightly crispy on the outside and chewy on the inside with chunks of semisweet or dark chocolate is the way I roll.  Sometimes I’m feeling fancy and I’ll add a pinch of flaky sea salt on on the tops and that is just heaven.

chop chocolate from a bar for nice chunky pieces

Something I learned to achieve my perfect cookie is to use cold butter instead of room temperature, which is a trick I learned from Mrs. Fields (not that I met her, but that’s how she makes her cookies.)  The combination of cold butter and  a low oven temperature help to keep the cookie from spreading out too thin and too fast.  I also started adding a little oat flour after I saw this Neiman Marcus cookie recipe which I found out later was not the official recipe but the oat flour stayed in mine.  The oat flour makes the cookie a little nuttier and dense.  Ina Garten taught me (via television, of course) that a chocolate bar cut into pieces is much more satisfying than chocolate chips, although I do use those often.  And every fancy restaurant in the last several years has added a pinch of flaky sea salt to the tops of their cookies — a smart and delicious move.

using an ice cream scooper gives you uniform, round cookies

add a pinch of flaky sea salt for a grown-up twist

I grated some of the chocolate into the batter
I grated some of the chocolate into the batter

It may have taken me a while to bring it to you, but I’m sure with certain special occasions coming up, like Father’s Day or end-of-the-year parties, it’s never too late to try a great chocolate chip cookie recipe.  Of course, if you have the latest and greatest twist on chocolate chip cookies, I’m always open to improvement!

freshly baked | Pamela Salzman

(a more healthful) chocolate chip cookie by Pamela Salzman

 

 
 
 

 
 
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Chocolate Chip Cookies

Pamela
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Ingredients
  

  • 1 cup 2 sticks cold unsalted butter or organic Earth Balance, cut into ½-inch pieces
  • ¾ cup cane sugar
  • 1 cup brown sugar or Muscovado sugar
  • 1 teaspoon baking soda
  • 2 large eggs
  • 1 ½ teaspoon pure vanilla extract
  • 2 cups whole wheat pastry flour or white whole wheat flour
  • 1 cup oat flour you can take a cup of rolled oats and process them in the food processor to make your own oat flour
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon fine sea salt
  • 18 ounces semi-sweet or dark chocolate bars chopped coarsely or use chocolate chips
  • 1 ½ cups chopped walnuts or pecans optional
  • flaky sea salt optional

Instructions
 

  • Preheat oven to 300 degrees. Line 2 baking sheets with unbleached parchment paper or silicone mats.
  • Place the butter and sugars in the bowl of stand mixer and blend on medium speed until the mixture is smooth.
  • Add the baking soda, eggs and vanilla to the mixing bowl and mix until combined.
  • In a medium bowl whisk together the flours, baking powder and sea salt. Add to the butter mixture and blend on low speed until just combined.
  • Stir in the chocolate and nuts.
  • Scoop the dough with a 1 ¾ -inch ice cream scooper onto the prepared baking sheets or use a tablespoon. Space them evenly apart. I was able to get 12 on each sheet.
  • Bake 18-20 minutes or until just set. The cookies will be slightly soft in the center. If you like them crispier, bake them for up to 23 minutes. Allow to cool on the baking sheets 2 minutes before transferring them to a cooling rack. Repeat with the remaining dough.

Notes

Raw cookie dough can be frozen, but it’s a great idea to scoop the dough into balls first and freeze those so you can just pull out as many as you want to bake instead of having to defrost the whole batch of dough.  I have even baked cookies in the toaster oven!
Tried this recipe?Let us know how it was!