Seared ahi tuna salad may look a little intimidating, but it comes together very quickly making it perfect for entertaining! Just grab a glass of wine, some music, and you’ve got yourself a dinner party! Tuna is one of the easiest fish varieties to work with, and this seared ahi tuna recipe with a wasabi and sesame crust turns out beautifully every time. You’ll love to learn how to cook ahi tuna, too. Ingredients and cooking time are minimal!
The crust of the seared ahi tuna has a nice nuttiness which contrasts well with the clean, fresh taste of the tuna.We are spreading it over the fish so that it adds spice, but also is something for the sesame seeds to adhere to.
Be sure to buy quality tuna though, since the middle is still raw. I buy sashimi-grade tuna that’s still frozen, thaw it under cool running water, and it’s ready to go.
So grab some friends, some crisp white wine, and be transported to the ocean no matter where in the world you’re located today.
What Is Ahi Tuna?
Ahi tuna is tuna that comes from the fish yellowfin tuna, sourced from tropical oceans.
Yellowfin tuna is easier to find in most grocery stores than other tunas. Ahi tuna has more of a texture and feel of a steak.
How To Cook Ahi Tuna
Once I show you how to cook ahi tuna, I think you’ll understand why I love it so much. Cooking ahi tuna doesn’t have to be scary at all, and you will see how easy it really it is.
Take a look at these simple steps for the method I use:
- Prepare plums. Roast plums in the oven with some honey, which leaves them sweet and caramelized.
- Prepare seaweed salad. Mix seaweed, sesame oil, vinegar, and honey together.
- Encrust the tuna fillet. Coat ahi tuna with a thin layer of wasabi and then lightly press into some sesame seeds to form a crust.
- Cook the pan-seared tuna. Be careful not to overcook it, I recommend setting a timer. After slicing the seared tuna place it on top of the seaweed and top with the chopped plums.
The last thing you need to do? Devour the best ahi tuna recipe you have tried! 😉 Seriously, it’s so good.
Is Ahi Tuna Safe To Eat Raw?
Yes, seared ahi is safe to eat raw. If you end up cooking ahi tuna too long, it will end up rubbery and won’t taste as good. It’s intended to eat raw.
As long as you start out with a sushi-grade tuna and you sear the exterior, you can eat it safely. Because this ahi tuna salad does contain mercury (as all tuna does), it’s not a good idea to eat on a daily basis.
Does Ahi Tuna Taste Fishy?
This seared ahi tuna salad doesn’t have an overly fishy flavor. One great thing about seared tuna is that it’s a light and subtle fish flavor. So if you aren’t a huge fan of eating fish, you will be pleasantly surprised.
How Do You Store Seared Ahi Tuna Salad?
Always refrigerate any leftovers of this seared ahi tuna salad recipe no more than 1-2 hours after cooking it. Keep the ahi tuna salad in an airtight container in the coldest area of your refrigerator.
The seared ahi tuna salad will last around 2-3 days in the fridge.
Can You Freeze Ahi Tuna?
Yes, you can save the ahi tuna by freezing it. I recommend wrapping each piece of ahi tuna separately in a heavy-duty foil or using a freezer bag. Then, place the pieces in an airtight container. It will last 2-3 months in the freezer.
The easiest way to thaw the tuna is by leaving it in the storage container and run it under cold water until it defrosts. You can make a seared ahi tuna salad with the defrosted tuna once it thaws, but you don’t want to reheat it, because it will get rubbery.
More Paleo Seafood Recipes
If you love this seared ahi tuna recipe, then you should try some of my other amazing paleo seafood recipes. Here are just a few of my favorites that I think you are going to enjoy.
- Cajun Shrimp Zucchini Pasta – The perfect combination of Cajun flavors and shrimp.
- Paleo Low Carb Shrimp And Cauliflower Grits – You have never tasted grits this good!
- Lemon Pepper Salmon – Tangy and flavorful salmon that’s amazing.
RECIPE CARD
Easy Seared Ahi Tuna Salad Recipe
Seared ahi tuna salad recipe is a delicious meal that feels fancy! Learn how to cook ahi tuna with sesame crust and wasabi. (Hint: cooking ahi tuna is EASY!)
Ingredients
Please ensure Safari reader mode is OFF to view ingredients.
- 8 ounces Tuna steak (sashimi grade)
- 1 tablespoon Wasabi
- 1/2 cup Sesame seeds
- 1 tablespoon Coconut oil
- 3 small Plums
- 1 teaspoon Honey
- 1 medium Avocado
Seaweed salad
- 6 ounces Mixed seaweed
- 1 teaspoon Sesame oil
- 1 teaspoon White wine vinegar
- 1/2 teaspoon Honey
Instructions
More TIPS about this paleo recipe in the post above!
Preheat the oven to 400° F. Cut 2 of the plums in quarters and drizzle with 1 teaspoon of honey. Roast for 10 minutes until they start to caramelize. Dice the remaining plum and leave raw.
- Prepare the seaweed according to the package directions. Toss with the sesame oil, vinegar, and honey. Refrigerate until ready to serve.
- Smear the tuna with the wasabi and a sprinkle of salt. Dredge through the sesame seeds making sure to coat each side.
Heat a small skillet over medium high heat with the coconut oil. Sear the tuna 1 1/2 minutes per side for rare.
- Slice the tuna and plate on top of the seaweed salad. Garnish with roasted plums, fresh plums, and avocado.
Recipe Notes
Serving Size: 1/2 entire recipe
Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.
© Copyright Wicked Spatula. We'd LOVE for you to share a link to this recipe, but please DO NOT COPY/PASTE the recipe instructions to social media or websites. You may share a photo with a link back instead.
Did you make this recipe?
Click here to leave a comment + star rating! ★★★★★
Then, share a pic on Instagram. Tag @wickedspatula or #wickedspatula!
2 Comments
Linda C
One of my favorites!!
Kelly
Ooh I love this! I’ve never tried doing ahi at home, for me it’s one of those restaurant dishes but this sounds so light and perfect for summer! #client