Seared Ahi Tuna (Sesame–Togarashi Crust)
Quick-seared ahi with a shoyu-ginger marinade and sesame–togarashi crust. Hot pan, crisp edges, ruby center—step-by-step simple and ono.
Servings 2
Ingredients
Ahi
- 2 ahi tuna steaks 6–8 oz each; 1–1¼-inch thick
- 1 tbsp avocado oil for searing (high smoke point)
Marinade
- 3 tbsp shoyu (soy sauce)
- 1 tbsp fresh ginger minced (about 1-inch piece)
- 2 cloves garlic minced
- 1 tsp sesame oil
- 1 stalk green onion thinly sliced
Sesame–Togarashi Rub
- 1/3 cup roasted sesame seeds white/black mix if you have
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp garlic salt
- 1 tsp shichimi togarashi Japanese 7-spice; reduce to 1/2 tsp for milder heat
To Serve (Optional)
- sliced green onions
- flaky sea salt or kosher salt
- lemon wedges or ponzu
- bed of fresh greens
Instructions
- Transfer to a board, rest 1–2 minutes, then slice into 1/2–1-inch pieces. Finish with green onion and a pinch of sea salt or flaky kosher salt. Serve immediately and enjoy!
- In a small bowl, mix the marinade: shoyu, minced ginger, minced garlic, sesame oil, and sliced green onion.
- Add ahi to the marinade and let sit for 10 minutes at room temp while you prep the rub and heat the pan.
- In a shallow dish, combine the sesame–togarashi rub: sesame seeds, brown sugar, garlic powder, onion powder, garlic salt, and shichimi togarashi.
- Lift ahi from the marinade (let excess drip) and press all sides into the sesame rub to coat evenly.
- Heat a nonstick or well-seasoned pan over medium-high to high heat until very hot. Add avocado oil; when it shimmers, lay in the steaks.
- Sear 30–45 seconds per side for rare (ruby center) or 45–60 seconds for medium-rare, depending on thickness. Use tongs to briefly sear the edges (10–15 seconds) if desired.
- Transfer to a board, rest 1–2 minutes, then slice into 1/2–1-inch pieces. Finish with green onion and a pinch of flaky salt. Serve immediately.
Notes
CO-treated tuna can look extra bright red. Ask your fishmonger or check labels if you want untreated.
Doneness cue: watch the side of the steak— the cooked band should stay thin for rare.