It's grilling season! And no one can beat this deliciously Grilled Sesame Ahi Tuna! It's seared on the grill to a crispy, savory exterior while the inside stays soft and tender. It imparts a delicious umami flavor with the help of a soy-honey marinade and takes just 20 minutes. And best of all, it's easy, healthy and cleanup is a breeze. Great for weeknight dinners, fancy enough for company and works as an appetizer too!
This grilled tuna is one of our family's favorite recipes! It's so easy and delicious that I think I could eat it every day of the week!
However, with all the other lovely grilled seafood I like to make, such as Salmon with Red Pepper Sauce, Pineapple Mahi Mahi, and Grilled Shrimp Packets, I'm not really going to do that, but it just shows you how absolutely yummy it is! Plus, it's a heck of a lot cheaper making it for yourself than purchasing it at your local market or fish store.
We try to add fish to our weekly diet at least two times a week and, since tuna is one of the healthiest fish, and available year-round, it's easy to find. The fish itself is low in calories, sodium, and sugar while being rich in protein, niacin, phosphorous, selenium, and Vitamins A, B6 and B12.
Tuna's protein contains many essential amino acids that help in boosting the immune system, which is pretty important right now, while also providing omega 3's to help protect the heart.
What you need to know about grilling ahi tuna
- Always choose the freshest, highest quality steaks, preferably about 1" to 1-½" thick.
- Marinate the steaks to help prevent the fish from drying out as it cooks.
- And absolutely DON"T overcook it! Ahi tuna should always be served medium-rare. The outside should be crispy, crunchy, and savory while the inside is buttery, soft and tender, and rich pink to red. Just a few minutes on each side is all it needs.
Aside from the 10-20 minutes of marinade time, this dinner takes about 5 minutes to whip up. The best part, since it's cooked outside, there is almost no cleanup. Woohoo!
Jump to:
What type of tuna should I use?
Do I have to marinate my ahi tuna?
What type of tuna should I use?
You always want to start with high-quality ahi tuna, sushi-grade if possible. It also goes under the names yellowfin and bigeye tunas. Purchase it from a reputable fish store where you know it is fresh or buy it frozen. Frozen tuna is usually cut and frozen directly on the boat making it as good as fresh. Also, the flash freezing kills any bacteria that might be on the fish.
When choosing your fresh tuna steaks, make sure that the color is a rich pink or deep red, which depends on the depth at which the tuna is found, and has no dark patches.
Do I have to marinate my ahi tuna?
Marinating the tuna steak will help prevent the fish from drying out as it is seared. The marinade should be on the basic side, containing ingredients such as soy, honey, and oil, so as not to cook the fish while sitting.
How long should I grill my tuna?
Seared tuna needs a very hot grill, preheated to high, before searing since the cooking time is so short. Usually only 2 minutes a side will provide you the pinkish-red interior that is most recommended. If testing with a meat thermometer, it should read 125 degrees for medium-rare.
Is seared tuna safe to eat?
Providing you purchase a high-quality tuna or frozen it should be perfectly safe to eat seared. Most bacteria are found on the outside of food so searing it kills off most of what would make you sick.
Directions
- A mixture of basic ingredients creates a marinade that will help tuna stay moist when cooked on the grill Just mix soy sauce, sake, honey, sesame oil and rice wine vinegar together, place in resealable bag with tuna and let sit for 10-20 minutes. I like to turn mine occasionally to make sure all sides are tenderized.
- Place black and white sesame seeds on a plate and give them a mix. Remove the tuna steak from the marinade, discarding any remaining marinade, and dip into sesame seed mixture. Coat all sides and pat seeds into the steak to help them adhere.
- Make sure the grill has reached it's highest temperature, anywhere between 500-700 degrees. Place tuna steaks directly on the grill and quickly sear, about 1-½ to 2 minutes per side depending on the thickness. When they are done, the outside should have sear marks on it and look toasty while the inside is a nice rich red.
Dinner is served! Remove the seared ahi tuna from the grill and slice into ½" thick slices, across the grain, and serve immediately.
It makes a great dinner with sides of an Asian noodle salad (as seen here) or brown rice. For great low carb options, a kale salad or a simple tossed salad.
A little pickled ginger on the side, some wasabi and soy sauce, along with a nice glass of your favorite wine will seal the deal. Oh, by the way, it also makes a great appetizer too!
More tuna recipes
Healthy Tuna Patties are air-fried and full of flavor.
Easy Tuna Noodle Casserole has a creamy, cheesy sauce and is perfect for a weeknight meal.
Ahi Tuna Kabobs with mango is perfect for a light summer dinner.
Find lots more healthy seafood recipes here on 2CM!
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Recipe
Grilled Sesame Ahi Tuna
Ingredients
- 6 oz 1" to 1-½" thick ahi tuna steak
- ½ cup sesame seeds white & black mixed
Marinade:
- ¼ cup soy sauce
- 1 Tablespoon sake
- 1 Tablespoon honey
- 2 Tablespoons sesame oil
- 1 Tablespoon rice wine vinegar
Instructions
- Mix all ingredients for marinade in small bowl.
- Place tuna steak in small resealable zippered bag and add marinade. Turn to coat. Let stand for 10-20 minutes, turning several times.
- Place black and white sesame seeds on a plate. Remove tuna steak from marinade and dip into sesame seed mixture, patting into steak until all sides are coated.
- Preheat grill on high. Place tuna steaks directly on grill and quickly sear, about 1-½ to 2 minutes per side.
Notes
- You always want to start with high-quality ahi tuna, sushi grade if possible. It also goes under the names yellowfin and bigeye tunas. Purchase it from a reputable fish store where you know it is fresh or buy it frozen. Frozen tuna is usually cut and frozen directly on the boat making it as good as fresh. Also, the flash freezing kills any bacteria that might be on the fish.
- When choosing your fresh tuna steaks, make sure that the color is a rich pink or deep red, which depends on the depth at which the tuna is found, and has no dark patches.
- Marinating the tuna steak will help prevent the fish from drying out as it is seared. The marinade should be on the basic side, containing ingredients such as soy, honey and oil, so as not to cook the fish while sitting.
- Seared tuna needs a very hot grill, preheated to high, before searing since the cooking time is so short. Usually only 2 minutes a side will provide you the pinkish red interior that is most recommended.
Nutrition
This post has been updated with new photos, more tips, and clearer step-by-step directions. It was first published on October 2, 2014.
Roxanne Schultz says
Is there a recipe for the Asian noodle salad?
Linda Warren says
Not at this time. I've been working on the recipe but still haven't found the right combination of ingredients to match my favorite.
Tamra Coulter says
This was REALLY really good. My husband enjoyed it and it made its way to my repeat recipe list. I used the Apple Cider Vinegar instead of Sake as I don't have Sake at home. I also crushed up toasted coriander seeds and peppercorn then crushed together and added to the sesame seeds. Soooo good. Thank you : )
Linda Warren says
This is one of our favorites to make. So glad you liked it too! And I love your idea of the coriander seeds added to the sesame seeds. Yum!
Kathy says
This was wonderful, even though I didn't have sake so just left it out.
Linda Warren says
So glad you liked it! If you make it again you can also substitute apple vinegar, dry white wine, dry sherry or even water or broth for the sake.
Noelle says
This was so simple, so delicious and looks great when plated too!! All around great recipe 🙂
Renee Goerger says
Not only is this delicious, but it's also such a pretty presentation. Great recipe!!
Linda Warren says
Thanks so much! I do like to eat with my eyes too. lol