Seared Ahi Tuna with Honey–Sesame Drizzle
There are a lot of ways to do seared ahi, and that is part of what makes it such a fun dish to play with. This version has been in the works in our kitchen for a while, with small tweaks and plenty of taste tests along the way until it finally felt just right. What we landed on is a balance we really love: a lightly smoked sesame crust, a quick hot sear that keeps the center buttery, and a warm honey–soy drizzle with just enough heat to keep things interesting. Perfect dinner for two or a date night in!
What we really love about a great restaurant version is the crust—that perfect sear that gives the ahi just enough texture on the outside while keeping the center tender. For this recipe, smoked paprika adds a subtle warmth without real heat, and that is what sets it apart. It brings depth to the crust without overpowering the fish.
Pat the ahi steak very dry. Drizzle just a bit of avocado or another neutral oil on the tuna. Then rub the spices well over all sides of the ahi.
After applying the rub, let the tuna rest at room temperature for 5–10 minutes before searing.
Make the Drizzle
Place the soy sauce, sesame oil, lime juice, honey, garlic, ginger, salt, pepper and a pinch of cayenne right into a sauce pan over medium-low heat. Let simmer for just 5-10 minutes until the sauce coats the back of a spoon. Don’t over cook, or it will become a thick syrup.
You can make the drizzle before starting the ahi and set to the side while searing the ahi.
The searing goes very quickly. Heat a skillet over high heat, add avocado oil, and let it come just to a shimmer. Add the ahi and let it sear undisturbed to build a good crust. Turn and continue to quickly sear on all sides about 30-45 seconds per side. We love using our Hestan skillet for this step because it holds heat so well.
This is the moment! Perfectly seared on all sides yet still rare in the middle. Slice in 1/4-1/2” slices and either plate or fan out on a serving plate.
A few toppings
Slice up some lime and green onions. Chop some cilantro. Toast some sesame seeds and you’re ready to serve.
Unexpected flavor in the warm smoked paprika, drizzled with distinctly Asian flavors and finished brightly with a squeeze of lime. We hope you enjoy this version of seared ahi tuna! Just enough for two or for a date night in!
Seared Ahi Tuna with Honey–Sesame Drizzle
Restaurant-style seared ahi you can make in minutes at home.
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons + 1 teaspoon honey
- 1 teaspoon kosher salt
- 1 teaspoon minced garlic
- 1 teaspoon grated fresh ginger (optional but recommended)
- 2-3 teaspoons fresh lime juice
- 1/4 teaspoon cayenne pepper
- Fresh black pepper
- 1 lb. Ahi Tuna patted dry
- Smoked paprika
- Black & white sesame seeds
- Pinch of ground coriander or white pepper
- Light kosher salt
- Avocado or another neutral oil for searing
- Sauce drizzled lightly (do not drown) + more served on the side
- Green onions
- Toasted sesame seeds
- Optional crunch, micro greens, or cilantro
Instructions
- Combine all the drizzle ingredients into a small saucepan:
- Bring to a gentle simmer over medium-low heat.
- Cook 3–4 minutes, stirring occasionally, just until: the honey dissolves completely, the garlic softens and the sauce coats the back of a spoon
- Remove from heat and let cool slightly before serving.
- Pat the tuna completely dry with paper towels.
- Brush lightly with avocado or neutral oil.
- Combine smoked paprika and sesame seeds on a small plate with a tiny pinch of salt.
- Press the tuna gently into the mixture to coat all sides.
- Heat a skillet over high heat until very hot.
- Add a small amount of neutral oil.
- Sear the tuna 30–45 seconds per side, including the edges.
- Transfer to a cutting board and rest 1–2 minutes.
- Slice against the grain into thick, clean pieces.
- Fan the slices across a plate.
- Drizzle lightly with the honey–sesame sauce.
- Finish with sliced green onion, cilantro and a sprinkle of sesame seeds. Enjoy!
