ahi tuna recipe seared
This simple marinade featuring soy sauce, sesame oil, and red pepper flakes—turns fresh, sushi-grade tuna into a lightly seared dish that’s packed with flavor yet easy enough for busy weeknights.
Ingredients
- 1 lb. sushi-grade ahi tuna cut into 1-inch cubes
- 2½ Tbsp. reduced-sodium soy sauce
- 1½ tsp. sesame oil
- 1 tsp. rice vinegar
- 1 tsp. sesame seeds plus extra for garnish
- ½ tsp. red pepper flakes adjust if you like heat
- 3 ps scallions thinly sliced (plus more for garnish)
- 1 p Avocado and cucumber optional for toppings
Instructions
Marinate the Tuna
- In a medium bowl, whisk soy sauce, rice vinegar, sesame oil, sesame seeds, and red pepper flakes.
- Gently fold in cubed tuna and sliced scallions until coated. Go easy—the fish is delicate.
- Cover with plastic wrap and refrigerate for at least 20 minutes. This resting period helps flavors deepen.
Choose Your Style
- For a Poke Bowl: After marinating, serve the tuna right away. Place it over rice, lettuce, seaweed salad, or eat it as is.
- For a Seared Dish: Lightly oil a skillet (see Cooking Tips). When the pan is hot, place your marinated cubes of tuna in for a quick sear—about 1–2 minutes on each side. The goal is a golden crust while keeping the center tender.
Plate and Garnish
- Sprinkle extra sesame seeds and scallions on top.
- Add avocado cubes or cucumber slices for texture and color.
- Serve immediately for the freshest taste.
Notes
I keep these staples in my pantry to throw together a quick meal when time is tight. The reduced-sodium soy sauce keeps the salt level manageable, while sesame oil and red pepper flakes give everything a subtle zing. If you have kids, you can reduce the spice or introduce them to a mild version before layering on more pepper.