How to Cook Ahi Tuna: Grill, Pan-Sear or Bake
How to Cook Ahi Tuna: Grill, Pan-Sear or Bake
Yellowfin tuna steaks work well with a browned exterior, simple seasoning and a sauce added at serving. Choose the method that suits your equipment and the thickness of the fish. The instructions below are for cooked tuna steaks; large loins and dry-aged tomahawk cuts need their own preparation plan.
Choose frozen ahi steaks or fresh tuna steaks. Read the storage and thawing guide before preparing frozen fish.
Before cooking
Pat the surface dry and season with salt, pepper and a little oil. Use similarly thick pieces so they cook evenly. Keep any marinade refrigerated, and reserve a clean portion of sauce before it touches raw fish.
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Check the center with a food thermometer: FoodSafety.gov recommends 145°F (63°C) for tuna and other fish. A short sear can leave the center raw; a “sushi-grade” label does not make a rare center equivalent to fully cooked fish. Cooking time varies with thickness, starting temperature and equipment.
Pan-searing
- Heat a heavy skillet over medium-high heat and add a thin film of neutral oil.
- Add dry, seasoned steaks with space between them. Let the first side brown before turning.
- Brown the second side. Reduce the heat if the outside colors faster than the center cooks; continue gently until the thickest part reaches 145°F.
- Serve promptly with lemon, a clean soy-ginger sauce or herb butter.
Grilling
- Preheat and clean the grill. Set up a hotter area for browning and a cooler area for finishing.
- Lightly oil the fish and grill until it releases from the grate, then turn carefully.
- Move to the cooler area if needed to finish without scorching. Check the center for 145°F.
- Serve with grilled vegetables, rice and a citrus dressing.
Baking
- Heat the oven to 400°F. Put the steaks in a lightly oiled baking dish.
- Add a little olive oil, herbs and lemon zest. Keep pieces in a single layer.
- Begin checking after about 8 minutes for a roughly 1-inch steak; this is a check point, not a guaranteed finish time. Continue until the center reaches 145°F.
- Spoon the pan juices over the fish and serve promptly.
Three easy flavor combinations
- Sesame and ginger: soy sauce, grated ginger, a little sesame oil and lime.
- Lemon and herbs: olive oil, lemon zest, parsley and capers.
- Sweet and spicy: sriracha with a little honey; brush on near the end so the sugar does not scorch.
Check sauce labels for allergens. Serve the tuna with rice, roasted vegetables or a crisp salad. For more buying options, visit the Tuna collection and our guide to buying tuna online.
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