Easy Asian-Inspired Seared Ahi Tuna Steaks

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This is the recipe that changed my mind about fish.

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I remember sitting in a Japanese restaurant with my parents and deciding to branch out from my usual Chicken Teriyaki…Then this beautiful wonder arrived. Perfectly tender and flaky, fresh and flavorful – I became obsessed and spent several evenings trying to recreate it.

In fact, Sesame Crusted Pan Seared Ahi Tuna may be the first recipe I ever learned to make by myself.

The other recipe that turned me into a fish lover? This Spicy, Cheesy Baked Basa in Tomatillo Sauce!

Try another Asian-inspired recipe with this Honey Wasabi Glazed Salmon Plank.

The general idea is to create a medium-rare tuna steak with a crust of sesame seeds. You get all the richness of fresh tuna sashimi. But you also get additional flavors from the seared crust and marinade.

Why is this combination worth your time? It means you can serve the dish hot or cold! Which opens a whole range of possibilities when it comes to serving styles and sides. Sashimi is meant to be served cold, but if you sear the steak well enough, the whole dish can be warm!

How to safely serve raw Tuna?

Because this recipe is served mostly raw, you definitely want to make sure you’re getting quality fish. Fish can have parasites and worms if not handled correctly. So don’t just settle for any old fish.

First of all, know that “sushi-grade” and “sashimi-grade” officially mean nothing. The USDA doesn’t grade fish types like it does beef. Those terms are just for marketing. What you should look for instead?

Farmed Fish

Farmed fish are very carefully regulated, grown, harvested, and handled. You can be very confident any farmed fish won’t have parasites or icky things hiding in its flesh. Most markets label their fish as wild or farmed.

Previously Frozen Fish

I know this seems counterintuitive since most foods (including fish) are better when fresh. But freezing kills off parasites. You’re going to be much safer with frozen fish. And it won’t affect the taste all that much. (Even sushi chefs will freeze their fish beforehand as a precaution.) Most stores will label their fish as fresh or previously frozen. But if you’re unsure if the fish has been frozen, ask your fishmonger.

What sides go with Tuna Steaks?

Since this is an Asian-inspired recipe, I tend to prefer Asian-styled vegetables too.

• A vegetable stir fry with carrots, chinese broccoli, snow peas, and water chestnuts is one fun and light possibility.
• A mango chutney is always a lovely addition on the side for a summery dinner.
• Black rice pasta is a fun exotic side that makes the beautifully pink tuna stand out.
• Yogurt and Dill Green Beans make for a creamy, refreshing side!
• I usually throw together this garlicky bok choy recipe from The Forked Spoon. The plus is you can actually use a splash of the tuna marinade to season the bok choy as well!
• Or go for something light an summery like this Watermelon and Herb Salad!

What wine pairs with Tuna Steaks?

Most very dry light wines will pair well with tuna. We chose a Grüner Veltliner from Austria. The sharp acidity made it an excellent match for the complex flavors from the marinade.

Martin Muthenthaler Wachau 2017 Grüner Veltliner “Vergelt’s Gott” $34.99

The strong flavors of pear hit your tongue instantly. (Both Vasiliy and I shouted “pear!” them minute we had our first sip.) It’s followed by honeydew mellon and a lemony acidity. Very sharp but fruity. Altogether a very lovely, albeit summer glass to have with tuna.

If Grüner isn’t your cup of tea glass of wine, any bold white would fit as well, as long as the texture isn’t too buttery.

But since Tuna is a “red” fish you can actually pair with a Pinot Noir as well. However, I’d only pair a Pinot Noir if you’re staying away from Asian-style seasonings. Something about fruity Pinot Noir and soy sauce just doesn’t mix in my mind.