By Becky Hardin
Updated Feb 2, 2026
I love cooking this seared ahi tuna recipe when I’m craving sushi or a nice seafood dinner at home. It’s so easy and quick to make, but it feels like a gourmet-level meal. Sushi-grade yellowfin tuna steaks are coated in Dijon mustard and sesame seeds, then briefly pan-seared. I love to slice up this sesame-crusted ahi tuna, then serve it with an arugula salad, in a sushi bowl , or a poke bowl.
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5-Star Review
“So easy and so delicious!!!! My husband was licking the plate after!” -Lacey
Easy Ahi Tuna Steak Recipe
You only need 3 ingredients to make these pan-seared, sesame-crusted ahi tuna steaks. This is such a simple, straightforward how-to, but it makes a beautiful, restaurant-level seafood dish. I find it’s easy enough for a weeknight meal, but fancy enough to serve at a dinner party.
Tips for Beginners
- Find quality Ahi Tuna . I highly recommend that you get the best quality (sushi-grade) tuna you can for this dish, because it’s only cooked briefly. Fresh or flash-frozen, both work, but thaw it first if frozen.
- It is safe to eat raw tuna . As long as the tuna smells sweet and not fishy, is fresh or flash-frozen, and is sushi-grade, it is perfectly safe to eat raw.
- Marinating is optional. Combine soy sauce, oil, and any seasonings or ingredients you like, such as ginger, sambal oelek, cayenne pepper, wasabi, or garlic. Marinate anywhere from 15 minutes (right before searing) to 8 hours (overnight). You can also use it as a glaze or dipping sauce for serving.
- A hot skillet is a must. We want the tuna to be close to raw when it’s done, but we still want a nice seared crust on the outside. I recommend using cast iron as it holds the heat well.
Ingredients1x2x3x
- ▢ 8 oz. Ahi Tuna steak (yellowfin or Saku) ½ lb. (230g), thawed if frozen
- ▢ ½ tbsp Dijon mustard
- ▢ 1 tbsp white sesame seeds
- ▢ 1 tbsp black sesame seeds
Instructions
- Preheat a large skillet over high heat. Get the pan smoking hot before adding the tuna. This will create the perfect sear. To test whether it is hot enough, add a drop of water to the pan. If it sizzles and skips across the surface, it is ready.
- Meanwhile, season the tuna steak with Dijon mustard all over. 8 oz. Ahi Tuna steak (yellowfin or Saku), ½ tbsp Dijon mustard
- Combine the black and white sesame seeds on a shallow plate, then gently press the tuna steak into seeds to coat it on all sides. 1 tbsp white sesame seeds, 1 tbsp black sesame seeds
- Place your tuna in the skillet once it is ready, cook on one side for 1-1½ minutes, just to sear. Don’t move the fish around. Let it sit until it develops a nice sear and naturally releases from the pan, then flip. Make sure you sear all sides but do not overcook.
- Transfer to a cutting board, let rest for a minute, then slice. Serve as desired.
Equipment
- Cast Iron Skillet (optional)
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Sear Ahi Tuna Step by Step
Prepare the tuna steaks: Preheat a large skillet over high heat. Season 8 oz. yellowfin tuna steaks with ½ tbsp of Dijon mustard, making sure to run the mustard all over.
Coat tuna: Combine 1 tbsp white sesame seeds and 1 tbsp black sesame seeds on a shallow plate, and then gently press the tuna steaks into the seeds to coat on all sides.
Sear the tuna: Place the sesame-crusted tuna steaks in the skillet as soon as it gets very hot. Test whether it is hot enough by adding a drop of water to the pan. If it sizzles and skips across the surface, it is ready.
Cook the tuna on one side for 1-1½ minutes, just to lightly sear. Then flip over and continue searing each side for about 45-60 seconds each. Make sure you sear all sides.
Rest and serve: Transfer the tuna to a cutting board, let it rest for a minute, then slice and serve. Enjoy!
How to Store
Seared ahi tuna (as with all raw fish) is best consumed on the day it is cooked. Store leftovers in an airtight container in the refrigerator for up to 1 day. I do not recommend freezing it.
Serving Suggestions
I find this recipe for ahi tuna steaks makes a great main dish to serve along with greens and veggies, like this Asian cucumber salad , or as part of a sushi plate.
Sometimes, I’ll slice up the seared tuna and use it to make tuna poke bowls or sushi bowls . I’ll add white rice , or throw in some pickled beets , and fresh greens, and I’m all set.
More Tuna Recipes To Try
Tuna Salad : This is a classic everyday recipe I love having in the fridge for quick and easy lunches. Featuring creamy mayo, crunchy walnuts, and crisp red onions, I eat it on its own, over salad, or between two slices of my favorite bread.
Tuna Noodle Casserole : Nothing says nostalgia more than this casserole. A true family favorite, I load it up with canned tuna, egg noodles, and a lot of other goodies, so it comes out creamy and comforting with a delicious crunchy topping.
more seafood recipes
Beer Battered Fish Tacos
Paella
BBQ Shrimp (New Orleans Style)
Coconut Curry Shrimp
Seared Ahi Tuna Recipe
Equipment
- Cast Iron Skillet (optional)
Ingredients
- 8 oz. Ahi Tuna steak (yellowfin or Saku) ½ lb. (230g), thawed if frozen
- ½ tbsp Dijon mustard
- 1 tbsp white sesame seeds
- 1 tbsp black sesame seeds
Instructions
- Preheat a large skillet over high heat. Get the pan smoking hot before adding the tuna. This will create the perfect sear. To test whether it is hot enough, add a drop of water to the pan. If it sizzles and skips across the surface, it is ready.
- Meanwhile, season the tuna steak with Dijon mustard all over. 8 oz. Ahi Tuna steak (yellowfin or Saku), ½ tbsp Dijon mustard
- Combine the black and white sesame seeds on a shallow plate, then gently press the tuna steak into seeds to coat it on all sides. 1 tbsp white sesame seeds, 1 tbsp black sesame seeds
- Place your tuna in the skillet once it is ready, cook on one side for 1-1½ minutes, just to sear. Don’t move the fish around. Let it sit until it develops a nice sear and naturally releases from the pan, then flip. Make sure you sear all sides but do not overcook.
- Transfer to a cutting board, let rest for a minute, then slice. Serve as desired.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
