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This sizzling ahi tuna takes me back to my trips to Hawaii, but now I make it right in my own home. The mix of sesame and soy in the marinade plus the quick pan sear gives you that amazing contrast - crispy outside, soft inside. Once you give this a try, you'll be shocked at how easy it is to cook fancy restaurant-style tuna yourself.
Easy Yet Impressive
I've gotten so good at this dish that I barely ever buy tuna when eating out anymore. You only need a few items and a couple minutes at the stove to get fantastic results. It works for both busy weeknights or when friends come over, always wowing everyone while keeping your wallet happy.
Your Shopping List
- Thick cuts of fresh ahi tuna steaks
- Low sodium soy sauce works best
- My hidden weapon - everything bagel spice
- Juice from freshly squeezed lemons
- Some hot honey for a nice kick
- Coconut oil for that ideal sear
Step By Step
- Flavor First
- Combine hot honey lemon juice soy sauce then cover tuna and chill several hours
- Heat It Up
- Warm your thickest pan with coconut oil until you see it shimmer
- Flash Cooking
- Toss in tuna for less than sixty seconds per side for that rare middle
- Ready To Eat
- Let it sit briefly then cut against grain and drizzle with leftover sauce
Great Side Dishes
This tuna goes great on top of some fluffy rice with Asian slaw nearby. Cut it super thin for starters with ponzu or make killer fish tacos from it. Sometimes I just toss it over some green leaves with chunks of avocado for something light.
Pro Tips From Me
Don't skip those three hours in the marinade. Grab your heaviest pan - cast iron does the trick. Don't dawdle when you're cooking it - quick moves mean perfect tuna every single time.
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Storing Leftovers
Any extra tuna stays good in your fridge for up to two days. Don't warm it up again just enjoy it cold in your salads or bowls of rice. The taste actually stays really good when it's chilled.
Frequently Asked Questions
- → Why pick coconut oil?
It gets really hot without burning, so you can sear perfectly.
- → How many hours to marinate?
A good range is 3 to 6 hours. The longer, the tastier.
- → What’s the best way to slice?
Take a serrated knife and go against the grain. It makes it super tender.
- → What should I do with extras?
Use them in tacos or salads. Just keep them properly chilled.
- → Can I eat it rare safely?
As long as it’s sushi-grade, rare is perfectly fine. Just make sure it’s fresh and good quality.