Ahi tuna steaks are a breeze to cook when you have the world's best tuna. While our #1 yellowfin tuna is best served rare in poke or in our tuna tartare recipe, our #2+ tuna is both meaty and melt-in-the-mouth and is the best tuna to use in our ahi tuna steak recipe. We prefer serving ahi tuna steak rare, but follow along if you prefer it more well done.
Our ahi tuna steaks recipe is delicious served with seasonal vegetables and rice or soba noodles, but tuna steaks are super versatile so serve with your favorite side dishes. Drizzle with a little soy sauce and sesame oil, or balsamic vinegar and fresh herbs, and this will become your new favorite weeknight fish dish.
- Two 8 oz #2+ Yellowfin Tuna Steaks, patted dry
- Olive oil
- Salt and pepper
- Sesame seeds, optional
- Brush the tuna steaks with olive oil, then season with salt and pepper. Sprinkle with sesame seeds if using and press them lightly into the tuna.
- Heat a skillet, cast iron pan or grill pan over medium-high heat. Once hot, cook the tuna for 2 minutes on one side, then flip and cook for another 2 minutes for rare. If you’d like it cooked more, cook for 3 minutes on each side. It should still be a little pink inside to avoid overcooking.
- Remove from the pan and allow to rest for 5 minutes. Serve whole or sliced against the grain in 1-inch thick slices.
- If grilling, cook over medium heat and cook for the same amount of time as above for your preferred level of doneness.
SEAFOOD USED IN THIS RECIPE