Try my Seared Tuna Steak recipe, a stunning fusion of zesty lime, aromatic herbs, and sesame-crusted Ahi, promising to take your dinner from ordinary to simply sublime.
We’re diving headfirst into the depths of something absolute delicious: Seared Tuna Steak. We take a thick chunk of juicy Ahi tuna, don it with a sprinkle-studded jacket of black and white sesame seeds, then make it sizzle in a hot pan. Bringing the taste are slivers of garlic, fresh ginger, a glug of soy sauce, and a zing of freshly squeezed lime.
If you’ve tried out and LOVED the Chili Lime Keto Sheet Pan Shrimp recipe on the site, or the Quick and Easy Keto-Baked Salmon with Fresh Herbs, this Seared Tuna Steak recipe should be the next recipe you try. This isn’t just another seafood recipe — the taste of this beauty tell its own story.
Is Tuna Steak Keto?
This Seared Tuna Steak recipe is one amazing meal option. It’s yummy AND healthy. It’s rich in protein, the olive oil supplies heart-boosting fats, and you get a wide range of nutrients from the fresh herbs and spices. Plus, we’re searing it instead of frying it, so you get the maximum health benefits. It does contain soy sauce, which is high in sodium, so, if that’s a concern, I don’t recommend going beyond the two tablespoons listed below.
The meal is also keto friendly, with most of the ingredients containing little to no carbs and instead providing you with the protein and fat your diet requires. The soy sauce and lime juice do contain a small amount of carbs but we use so little of them in this recipe, it shouldn’t be a concern. Just check the ingredients in the soy sauce, though. Some contain wheat, which has carbs. If you like, you can always switch out the soy sauce for tamari sauce.
Ingredients
Ready to take that plunge into this seafood delight? Here’s what you’ll need:
- 1 large ahi tuna steak
- 2 tbsp olive oil
- 1 clove garlic, thinly sliced
- 1/2 tsp ginger, grated
- 2 tbsp soy sauce
- 1/2 lime, juiced
- cilantro or other fresh herbs
- 2 tbsp black and white sesame seeds, toasted
- pinch of salt and pepper
Instructions
- Pat the ahi tuna steak dry. Roll them in the toasted sesame seeds, pressing lightly so that the tuna is evenly coated on all sides.
- Heat the olive oil in a pan over HIGH heat. Once the pan is very hot, sear the tuna for 20 seconds on each side, then set aside on a plate.
- In a small bowl, combine the ginger, soy sauce, lime juice, and sliced garlic. Season with salt and pepper.
- Thinly slice the tuna. Drizzle the dressing over the tuna and garnish with herbs of your choice and serve with lime wedges. Enjoy!
Serving Suggestions
Complement this flavorful Seared Tuna Steak with my Shaved Brussels Sprout Salad for a refreshing contrast. Want something warm and cozy? Make my Cabbage Soup; you can make a big batch of it and serve it as a side to other dishes or on its own for lunch. Feeling fancy (or just in the mood for a drink)? Pair the salmon with a dry, crisp white wine like a Sauvignon Blanc. It will balance the rich, savory flavor of the tuna.
FAQs & Substitutions
Don’t sweat it. Ground ginger will come to your rescue. It’s stronger than fresh ginger, so a third of what you’d normally use will do the trick.
If you have other fish that needs using, then by all means. Traditionally, Ahi or yellowfin tuna is used, but albacore tuna, swordfish or salmon steaks can swim up to the plate, too. Just be wary of how long you sear it for; cooking times can change depending on how thick your steak is.
It’s not much different from a beef steak. A well-seared tuna is pretty in pink in the middle. To prevent overcooking (i.e., a tough, dry fish), sear it quickly on HIGH heat till the outside’s done. A meat thermometer will come in handy here. Aim for a 115-125°F reading in the rare center.
Rock your marinade with a bit of teriyaki, or add a spicy beat with some wasabi or Sriracha. Then give the lime some company – add lemons or oranges for a more complex citrusy vibe.
That’s just crazy enough to work! It’s just like cooking on a stovetop, with a firm focus on high temperatures and speed. Plus, the fish will capture that irresistible smoky aftertaste.
Yes, if you are using sushi-grade tuna, which is high quality and can be eaten raw. However, always check the smell and color of the tuna. It should be dark red in color and have a fresh ocean smell. If it smells too fishy and the color is off, toss it and use a fresher fish.
How to Prep and Store Seared Ahi Tuna
As a rule of thumb, Seared Ahi Tuna Steak (and fish, in general) is at its yummiest when it’s fresh off the pan; however, if you have leftovers, don’t think you have to throw them out. Just store them in an airtight container and pop them in the fridge. Just be sure to devour them within a couple of days. The tuna will taste good cold on its own or as part of a salad or sandwich, but if you’d prefer it warmed up, do so gently in a pan on LOW heat. Just don’t overcook it.
Seared Tuna Steak Recipe
Ingredients
- 1 large ahi tuna steak
- 2 tbsp olive oil
- 1 clove garlic thinly sliced
- 1/2 tsp ginger grated
- 2 tbsp soy sauce
- 1/2 lime juiced
- cilantro or other fresh herbs
- 2 tbsp black and white sesame seeds toasted
- pinch of salt and pepper
Instructions
- Pat dry the ahi tuna steak. Roll them in the toasted sesame seeds, pressing lightly so that the tuna is evenly coated on all sides.
- Heat the olive oil in a pan over HIGH heat. Once the pan is very hot, sear the tuna for 20 seconds on each side, then set aside on a plate.
- In a small bowl, combine the ginger, soy sauce, lime juice, and sliced garlic. Season with salt and pepper.
- Thinly slice the tuna. Drizzle the dressing over the tuna and garnish with herbs of your choice and serve with lime wedges. Enjoy!
Notes
- Always opt for high-quality, fresh Ahi tuna steak. Seared tuna demands the use of a fresh fish. You’ll notice the difference in taste and texture if you ignore this advice and go for a tuna steak that’s seen better days.
- Yes, they’re small and it might seem like a pain but don’t skip toasted sesame seeds. Toasting not only enhances the seeds’ flavor but they lend a wonderful crunchiness to the seared tuna steak.
- The searing time is crucial! Pay close attention, as overcooking the tuna can make it chewy and dry. A quick 20 seconds per side on HIGH heat is all it takes for a beautifully seared finish with a perfectly pink center.
- Although the sauce is to be drizzled at the end, if you have the time, marinate the tuna steak in the soy-ginger-garlic-lime mixture. It will give the flavors more time to really penetrate the fish.
- Slice the tuna steak thinly and against the grain. It looks good and ensures a bite that is tender and full of flavor.
- Before searing, the tuna should be properly chilled. Cold tuna is easier to handle and helps to retain the desired raw texture in the center.
Nutrition
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