Seared Yellowfin Tuna Steaks (aka Ahi Tuna)

Seared yellowfin tuna is shown sliced and fanned out covered with furikake and ganrished with a lime slice.

Seared Yellowfin Tuna Steaks (aka Ahi Tuna)

This seared tuna recipe works best with thick, fresh, sushi grade ahi tuna (yellowfin or bigeye) and delivers firm, juicy rare meat surrounded by a medium-rare sliver on the periphery, encased in a crispy furikake coating. Slice the seared tuna fillets against the grain and serve them with a variety of vegetable or starch sides. Or simply delight in each slice of seared tuna as tataki.

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Prep Time: 5

Cook Time: 3

Servings:

Calories: 330kcal

Author: Milena Perrine

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.

Notes

*Read the beginning of the post to understand the distinctions within the ahi tuna category.

**You can make your own furikake blend or even use a completely different seasoning mix to create the tuna coating. Read the relevant sections in the post for detailed information.

***Before you coat the tuna fillets in the seasoning, make a mental note of which way the muscle fibers (aka the grain) run. This will be very helpful to you later as you want to slice the tuna against the grain (at 90 to 45 degree angle) to achieve as tender of a bite as possible.

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