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What You Should Know About Ahi Tuna
There are two types of ahi tuna - yellowfin tuna (Thunnus albacares) and bigeye tuna (Thunnus obesus).
The term ahi, by which both species are known, is a Hawaiian word that means fire. It was applied to the fish by old time handline fishermen of the islands. When a tuna was caught the handlines would rapdily move along the edges of their wooden boats and due to the friction's combustion burn marks were left where the lines rubbed against the boat.
Of the two ahi species, yellowfin tuna is the better known overall. It has firmer flesh, deeper red color in the larger fish and a milder flavor than bigeye tuna. It is also leaner.
Among sushi chefs bigeye tuna is more sought after because of its higher fat content and its ability to retain its red color and freshness longer than the more perishable yellowfin.
In this post we are working with yellowfin tuna. Seared yellowfin (ahi) tuna is very easy to prepare and you can learn how by following the steps outlined below.
Best Ways to Prepare Ahi Tuna
The top three ways to cook ahi tuna are to grill it, to broil it orsear it as we do here.
To preserve the quality of the fabulous yellowfin flesh it is best to sear rare or medium-rare ahi fillets. The goal is to create an appetizing outer coating while allowing the firm texture to remain as close to its raw state as possible.
Is Seared Tuna Cooked or Raw?
Technically, it is rare on the inside if you prepare it as the recipe instructs.
Fresh or flash frozen, then thawed ahi tuna is however safe to eat when designated as sushi grade.
Ingredients for Seared Yellowfin Tuna
Yellowfin tuna. Use sushi grade tuna for best results. The ahi steaks (fillets should be at least one inch thick) are best when fresh. If cooking thawed tuna, pat dry with paper towel before you cook it.
Furikake seasoning blend. If you have a furikake that you like, use that. Otherwise you can create your own blend of sesame seeds, dried seaweed, kosher salt and spices, including blackening spice. You can drive the flavor profile to suit your preference. We like the convenience of pre-mixed furikake blends but often add sesame seeds to them to create a thicker crust for the tuna. Sometimes we mix two different furikakes. You get the idea.
Cooking oil. Use a neutral flavored oil to brush onto and to sear the tuna. We like to use second pressing olive oil, sunflower oil or avocado oil.
How to Sear Tuna in a Pan
Follow the steps listed below and shown in the image grid exactly to easily sear tuna steak with perfect firm texture and crust.
Prepare the tuna steaks. Brush the fish on all sides with oil so that the furikake blend can stick well on its surface. On a plate spread furikake in a thick and wide layer, One by one press each fiillet against the seasoning blend to coat it. Coat both the faces and the vertical sides.
Sear. Heat a small amount of cooking oil (about 2 teaspoons) in a nonstick frying pan over medium-high to high heat. Sear the tuna one fillet at a time, first the two large flat sides and then briefly the short vertical sides.
Rest and slice. Allow about 2 minutes of resting time and then slice the tuna. Do your best to cut it perpendicular or to a forty-five degree angle to the direction in which the muscle fibers (i.e. the grain) run(s).
TIP: Before you coat each tuna fillet remember the direction of its grain (muscle fibers) so you can slice it against the grain once seared.
How Long Does It Take to Sear Ahi Tuna?
It takes about 2 to 3 minutes total time to sear ahi tuna in a pan in order to achieve a medium-rare doneness. Less if you want completely rare.
The exact time depends on the thickness and the size of the tuna steak being seared, how cold the fillets, the type of pan being used and how hot it is as the tuna flesh makes contact.
In our experience it typically takes 45 to 60 seconds per face side as well as about 10 seconds per perimeter side to achieve seared tuna that is perfectly rare in the center and medium-rare closer to the perimeter (as you see in the pictures).
Recipe Tips
Thick crust. You will need to generously coat the ahi blocks in the furikake or other seasoning mix you have. To that end you are likely to need much more seasoning mix than you initially estimate, do not fight the idea:)
Pan temperature. While you want a hot pan, do not let it overheat or the seasoning will burn. Once you see the oil shimmering you may begin searing. If the oil gets to the point where you notice it is just beginning to release smoke, turn off the heat and allow the pan to cool down a bit. Then resume.
Kitchen tongs. It is best to use tongs with silicone tips that are big enough to handle the size of the tuna fillets and are not too tight. You may enlist the help of a fish spatula to support the ahi steaks as you flip them.
Serving Tips
- Seared tuna is equally enjoyable just prepared or once it has completely cooled down. It can be plated as an appetizer or as the protein of a lunch or dinner plate.
- Cut the seared yellowfin against the grain to create an even more melt-in-your-mouth bite of fish. Shorter muscle fibers always translate to increased tenderness.
- Lightly brush each tuna slice with a mild flavored, thinnish sauce such as ponzu or simply soy sauce with a few drops of lime juice.
- Prepare a dipping sauce with Asian profile to serve alongside the ahi. Even if it is just soy sauce with a squeeze of lime or lemon juice.
Substitution Ideas for the Crust
You can prepare ahi tuna steaks with a different flavor profile by simply making one of the pastes we suggest below or using a spice blend. Then serve the tuna with confit potatoes or buttery garlic green beans or steamed rice, or steam-fried broccolini, quinoa, a fresh green salad etc.
Herbes de Provance paste. Mix 2 tablespoons of olive oil with enough Herbes de Provance seasoning blend and kosher salt to taste that a thickish paste results. Brush the paste onto the tuna steaks. Sear the tuna as described above.
Mediterranean paste. Mix 2 tablespoons each of dijon mustard, finely chopped up kalamata olives and finely chopped parsley. Add a touch of olive oil and ground black pepper to taste. You should have a thick paste that can stay onto the tuna flesh easily once brushed. Adjust the ingredients as needed to suit your taste preference and to calibrate the paste consistency. Sear the tuna as described above.
Blackening spice. Brush the tuna with olive oil and (very) generously season with blackening spice, then sear as instructed above.
Storage
You can store seared tuna leftovers in an airtight container in the refrigerator for up to 2 days. (We do not recommend that you freeze it - the integrity of the flesh will be compromised.)
Related Dishes
Recipe
Seared Yellowfin Tuna Steaks (aka Ahi Tuna)
Ingredients
- 1.5 lbs sushi grade yellowfin tuna* cut into 1 inch thick fillets
- 4-5 tablespoon olive oil or another neutral cooking oil
- ⅓ cup furikake most likely a bit more or equivalent seasoning blend**
- ponzu or soy sauce for brushing
Instructions
- Pat dry the ahi tuna fillets (steaks) and place onto a cutting board. Brush each one with olive oil on all sides.
- Onto a plate spread out furikake in a thickish, wide layer. Press each yellowfin steak onto the spice blend to create a nice coating onto each side (see step-by-step pictures in post). Set aside.***
- Heat a nonstick frying pan over medium-high to high heat with about 2 teaspoons of olive oil. When oil is shimmering sear one tuna piece at a time. For each flat side allow about 45-60 seconds and for each short vertical side about 10 seconds. (Refer to the post for more information).
- Rest the seared tuna onto a cutting board and continue with the next piece until you have seared all the fillets you prepared. Allow them to rest briefly.
- Slice each tuna steak against the grain and if you desire, lightly brush with soy sauce, ponzu or similar. Serve.
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