Catfish Out of Water

I don't know what exactly prompted me to get ahi tuna steaks. I've never cooked them before. I don't think that I've never even eaten tuna outside of sushi! But it is sashimi-grade and I do have a second steak, so there is still time to turn it into sushi. But today I am absolutely figuring out how to make black sesame crusted tuna and sear it to perfection!

A cursory Google search made this seem much easier than at first I was expecting. It can be daunting to try and cook a new fish for the first time. Bad fish is... atrocious. Really, one of the worst food crimes that you can commit. Because it not only wastes a perfectly good fish, but it's immediately clear that something has not gone right. Very rarely it's just okay. Seafood is often either great or terrible. So, the game is on.

But ahi tuna steaks were much simpler to make than I was expecting! And all of my fears were very quickly put to rest. Tuna is oftentimes seared at around 30 seconds to 2 minutes per side and is expected to be pink in the middle because sushi or sashimi-grade is meant to be consumed raw.

Gallery

Variations of Ahi Tuna Steak

I may not always cook ahi tuna steak, but I do cook quite the range of seafood. I don't often eat meat, but there are some fish that I don't know how to go without! And that I would highly recommend trying out. Most fish are not nearly as difficult to cook as they first seem and are well within the home cook's wheelhouse. I'm particularly fond of grilled salmon and blackened tilapia. Although there are a multitude of fish that aren't quite as magical and mysterious to cook as they first might seem!

Bruschetta w/ Salmon, Poached Egg, & Avocado Dip

Salad w/ Ahi Tuna Steak, Tamari Quinoa, & Apples

Scrambled Eggs w/ Blackened Tilapia & Pinto Beans

Ahi Tuna Steak w/ Tamari & Black Sesame Seeds

This ahi tuna steak is dipped in tamari and apple cider vinegar and crusted in black sesame seeds before being quickly and easily grilled. This recipe is much simpler than it first appears and is sure to impress. I'm quite proud of myself for being able to cook this so well on the first try! Which goes to show just how much you can do it, too.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 5 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine Asian, Spanish

Servings 2 servings

Equipment

• Small Bowl
• Skillet (preferably cast iron)
• Stovetop

Ingredients

  

• 2 tbsp. tamari (or soy sauce)
• 2 tbsp. apple cider vinegar
• dash salt
• dash pepper
• 6 oz. ahi tuna steak sushi or sashimi grade
• splash high heat oil for pan
• 3 tbsp. black sesame seeds

Instructions

 

• Remove the ahi tuna steak from the refrigerator and let rest for about 15 minutes, or until it just about reaches room temperature.
• Pat the tuna dry with a paper towel to remove any excess moisture. Then, dip the tuna into the tamari marinade. Making sure to rotate it so that all sides are lightly coated.
• Place the tuna on a plate or other flat surface and coat with black sesame seeds.

  It helps to lay down a layer of sesame seeds and press the tuna lightly into them. Then, rotate and do the same all the way around the fish, until the entire fillet is lightly coated.

  It doesn't have to be perfectly completely coated, but you do want to prevent the fish from touching the skillet directly. So, make sure that it's covered enough to prevent this from happening. Tuna can be seared directly on the skillet, but it will need a much shorter cooking time and may overcook if it isn't coated enough.
• Add a drop of oil to the skillet and preheat over medium heat.
• Add the tuna steak and cook for 2 minutes, or until the outer layer has just begun to turn a whiter hue.
• Flip the fillet and cook another 2 minutes on the other side.
• Remove from heat and let rest a few minutes.
• Slice the ahi tuna steak into 1/4 inch slices. It helps to do this on a slight angle for appearances sake, but that is entirely optional.