Spice-Rubbed Seared Ahi Tuna

Another date night idea – since we are staying safe, staying home, trying to stay sane…!?

Another re-created recipe from our favorite date night spot, Seared Ahi Tuna.

Ahi is the Hawaiian name for yellowfin and bigeye tunas. Both of these types of tuna have flesh that ranges in color from pink to deep red. Pink flesh is usually found in smaller fish and deep red found in the larger fish that live deeper in the ocean.

When seared on the outside and left rare in the middle, ahi tuna has a delicious meaty flavor and rich, buttery texture that will make even the most hardcore steak lover smile. (AKA – My meat lover, Husband)

This recipe is not only easy to make; it takes just a few minutes to cook. It has very little fishy flavor if prepared correctly.

When choosing your tuna steaks, you may have the option to buy ahi tuna that is “sashimi” or “sushi” grade. This will be stated on the label, look for a 5 or 6 ounce steak. “Sashimi” or “sushi” grade simply just means that the fish has been frozen to kill any parasites before it is consumed or prepared.


  • 1 1/2 pound center-cut ahi tuna fillet
  • 2 tbsp./30 mL vegetable oil (for cooking)
  • Garnish: 3 lemon slices
  • 1 tbsp. white sesame seeds
  • 1 tsp. paprika
  • 1 tsp. cayenne pepper
  • Salt and Pepper to taste


  • In a small bowl, combine all the spices. Lay the tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides.
  • Place a thick-bottomed cast iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about one minute per side, or until the desired doneness is reached.
  • Remove the tuna steak, serve with your favorite starch, and vegetable. Garnish with additional lemon if desired.
  • Wasabi Mashed Cauliflower or wasabi mashed potatoes


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