Recipe

Sesame Ahi Tuna (Tangy and Sweet)

Quick-seared ahi tuna with crisp edges, a tender center, and a punchy soy-citrus glaze that hits both tangy and sweet.

By Matt Campbell

•

4.8

A real photograph of sliced seared ahi tuna fanned on a plate with a glossy soy citrus glaze, sesame seeds, and scallions

Ahi tuna is one of those restaurant staples that looks fancy, tastes even fancier, and secretly takes less time than boiling pasta. The trick is treating it like what it is: gorgeous, lean fish that wants high heat, short cook time, and a sauce that does the heavy lifting.

This sesame-crusted, Pacific-inspired ahi tuna leans into that classic flavor lane: soy, ginger, garlic, sesame, and a bright hit of citrus, plus just enough honey to make the tang pop. You get crisp, seasoned edges and a cool, silky center that makes you pause mid-bite and go, okay, wow.

Important note: This recipe is designed for tuna served rare to medium-rare. Use sushi-grade ahi from a trusted source, keep it cold, and sear it right before serving.

A real photograph of a chef slicing a seared ahi tuna steak on a cutting board with a sharp knife

Why It Works

Big flavor, minimal drama: A quick marinade doubles as a glossy finishing glaze.
Perfect texture: Hot pan, quick sear equals crisp outside and buttery center.
Tangy and sweet balance: Citrus and rice vinegar brighten everything, honey rounds it out.
Weeknight-friendly: You can pull this off in about 15 minutes, including the sauce.

Pairs Well With

Storage Tips

This dish is best right after searing, but life happens. Here is how to keep leftovers as good as possible.

Refrigerate

Store: Place sliced or whole tuna in an airtight container. Keep sauce separate if you can.
Time: Because this tuna is served rare, I recommend eating within 24 hours for best quality and a more conservative safety window.

How to eat leftovers

Cold is your friend: Leftover ahi is great sliced thin over rice with cucumber and extra glaze.
If you reheat: Do it gently in a barely warm pan for 20 to 30 seconds per side. Tuna dries out fast.

Freezing

I do not recommend freezing after cooking. The texture goes from silky to kind of chalky. If you want to prep ahead, freeze the raw tuna (if it was previously frozen and safe to refreeze per your fishmonger) and make the sauce in advance.

Common Questions

What does sushi-grade tuna mean?

It is a market term, not a regulated grade. In practice, it usually means the fish has been handled and frozen in a way that makes it suitable for eating raw or rare. Buy from a reputable fish market and ask how it was sourced and handled.

Can I cook ahi tuna all the way through?

You can, but it will be much drier. If you prefer it more done, aim for medium (still slightly pink) and slice thicker pieces. Consider serving with extra glaze to keep it feeling juicy.

How do I keep tuna from sticking to the pan?

Use a very hot pan, pat the tuna dry, and add a high smoke point oil. Also, do not move it around. Let the crust form, then it will release more easily.

Is the marinade safe to use as a sauce?

Yes, as long as you boil it. For the lowest-risk approach, reserve half the marinade in a separate bowl before it touches raw fish and use that for glazing. If you use the marinade that touched raw tuna, bring it to a rolling boil for at least 1 minute, then simmer to thicken.

What can I use instead of honey?

Maple syrup works. Brown sugar works in a pinch. Start with a little less, taste, then adjust so it stays tangy and not candy-sweet.

What temp should seared ahi be?

For a warm center that is still rare, aim for about 110 to 115 F. Medium-rare is closer to 120 to 125 F. Tuna firms up fast, so treat the thermometer as a guide, not a dare.

How long do leftovers keep?

Because this tuna is typically served rare, I recommend eating leftovers within 24 hours for best quality and a more conservative safety window.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Cast iron skillet or heavy stainless steel pan
Small saucepan (for reducing the glaze)
Microplane or grater (for ginger and garlic)
Sharp chef’s knife (for clean slices)
Instant-read thermometer (optional but helpful)

The first time I tried to make ahi at home, I treated it like a regular fish fillet. Low heat, slow cook, lots of second guessing. It came out gray, dry, and honestly a little sad. Later, working alongside cooks who actually knew what they were doing, I learned the real move: crank the heat, keep the center rare, and let a bold sauce carry the personality. Now it is one of my favorite fast dinners because it feels like a restaurant plate, but it is basically a controlled two-minute panic in a hot pan. My kind of cooking.

Sesame Ahi Tuna (Tangy and Sweet)

(4.8 Reviews)

Prep Time 10 mins

Cook Time 5 mins

Total Time 15 mins

Servings 2

Ingredients

2 ahi tuna steaks (about 6 to 8 oz each, 1 to 1 1/4 inches thick), sushi-grade and very cold
1 1/2 tbsp soy sauce (or tamari, low-sodium is fine)
1 tbsp fresh lime juice (or lemon)
1 tbsp rice vinegar
2 tsp honey
1 tsp toasted sesame oil
1 tsp fresh ginger, finely grated
1 small garlic clove, finely grated
1 tbsp neutral oil (avocado, grapeseed, or canola) for searing
2 tbsp sesame seeds (white, black, or a mix; toasted has more flavor)
2 scallions, thinly sliced
Optional: pinch of red pepper flakes or a small spoon of sriracha
Optional for serving: cooked rice, cucumber, avocado, seaweed salad

Salt note: If your soy sauce is very salty, start with 1 tbsp and add more after tasting the glaze.

Coconut aminos note: You can use coconut aminos, but it is sweeter and less salty than soy. Reduce honey to 1 tsp, then adjust to taste.

Instructions

Make the tangy-sweet marinade. In a small bowl, whisk together soy sauce, lime juice, rice vinegar, honey, sesame oil, ginger, and garlic. Add red pepper flakes if you want a little heat.
Reserve marinade for the glaze (recommended). Pour half of the marinade into a small saucepan and set it aside. This is your clean, no-worries glaze base.
Marinate briefly. Pat the tuna very dry with paper towels. Pour the remaining marinade over the tuna in a shallow dish. Turn to coat. Let it sit 5 minutes at room temp, and no longer than 10 minutes. Acid plus salt can start to "cook" and tighten the surface.
Coat with sesame. Remove tuna from the dish and let excess marinade drip off. Press sesame seeds onto the flat sides (and the edges too if you want full coverage). Set tuna on a clean plate.
Reduce into a glaze. Bring the reserved marinade to a rolling boil for 1 minute, then lower to a steady simmer for 1 to 3 minutes until it reduces slightly and coats a spoon. Take off heat. (If you did not reserve marinade and are using the marinade that touched raw fish, follow the same rolling boil step before simmering.)
Sear hard and fast. Heat a cast iron or stainless skillet over medium-high to high heat until very hot. Add neutral oil and wait until it shimmers and is just starting to smoke. Sear tuna 45 to 75 seconds per side for rare to medium-rare, plus a quick 10-second sear on the edges. If you have a thermometer, aim for about 110 to 115 F in the center for rare, 120 to 125 F for medium-rare.
Quick timing guide (about 1 to 1 1/4 inches thick):
Rare: 45 to 60 seconds per side
Medium-rare: 60 to 75 seconds per side
Medium: 75 to 90 seconds per side (still slightly pink)
Rest, then slice. Move tuna to a cutting board and rest 2 minutes. Slice against the grain into 1/2-inch slices.
Finish and serve. Spoon glaze over the slices and sprinkle with scallions. Serve with rice and something crisp like cucumbers or a simple salad.

A real photograph of an ahi tuna steak searing in a hot cast iron skillet with sesame seeds on the surface

Nutrition information is estimated.

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