The fact that the tuna is served medium-rare accounts for its extremely fast cooking time. If you sear the outside, as in this recipe, you’re killing off the bacteria that may make you sick. Plus, many of the bacteria that makes raw foods more risky to eat is usually found on the surface of the foods. Fully cooked tuna can be a bit dry (like its canned counterpart), but when the outside is a crispy, salty, savory layer and the inside is a supple, soft, tender layer, it enhances the taste so much and the texture is amazing. I’d recommend getting over your fears and jumping on this bandwagon (unless you’re pregnant or have another medical reason not to consume raw fish). If you order it a restaurant, it’s bound to be cooked medium-rare as well.

Look up any seared ahi tuna recipe and you will see that it is almost always cooked this way. You can always choose to cook these ahi tuna steaks all the way through to be well-done.īut tuna steaks are usually served seared on the outside and raw on the inside. If you’re nervous about eating raw fish, you should use your best judgement. It actually looks very similar to a beef steak in this regard.

For one thing: it comes in a whole, beautiful raw steak that holds its form much easier than other kinds of fish, which may tend to flake apart.įor another thing: it is usually cooked medium-rare: seared on the outside, red on the inside. And tuna, like salmon, is healthy and has an array of serious health benefits ( including being high in Omega-3s and vitamin B12).Ī seared tuna steak is a bit different than the canned tuna everyone is used to. While I love salmon, it can be a bit pricey. You can usually find it frozen at Trader Joe’s or your local grocery store for very inexpensive. And it’s often cheaper than bluefin tuna, with a very similar flavor profile and texture. What is Ahi Tuna?Īhi tuna is type of tuna that is divided into two different species: yellowfin and bigeye. Salmon is usually my go-to for fish, since it’s outrageously delicious and amazingly healthy.īut when I was at the grocery store the other day and saw these gorgeous ahi tuna steaks for $5 (that’s only $2.50 each!), I couldn’t resist. Like this Seared Salmon with Scallion Butter, and this 15-minute Poached Salmon with Chive Butter. Maybe that’s why I have so many salmon recipes on the blog. And EASY! What more could you want?įish in any form usually cooks up extremely quickly. So true that we’ve made these Six-Minute Seared Ahi Tuna Steaks twice in the past two weeks and fully plan on doing it again this coming week.Īs you may have guessed from the title, this recipe only takes about six minutes, and it’s absolutely mouthwateringly delicious. But under TEN? It’s almost too good to be true! But this one is DEFINITELY true. If I can get dinner on the table in less than 30 minutes, I’m a happy camper. I like serving these seared tuna steaks with rice and green beans, or simply over a bed of greens with an Asian-style salad dressing. These Seared Ahi Tuna Steaks (also known as yellowfin or bigeye tuna) take only SIX MINUTES to cook to medium-rare perfection and are bursting with delicious umami flavor from the soy sauce and toasted sesame honey marinade recipe! And since marinating is optional, you can whip this tuna steak recipe up at a moment’s notice.

Searing tuna on grill