Pan Searing Ahi Tuna
Learn how to pan searing ahi tuna perfectly with our detailed guide, including timing, temperature, and expert tips.
Step-by-Step Instructions
- 1Remove ahi tuna from refrigerator 15 minutes before cooking
- 2Pat completely dry with paper towels
- 3Season generously with coarse salt and cracked black pepper
- 4Heat cast iron skillet over highest heat until smoking
- 5Add 1 tbsp high-heat oil (avocado or grapeseed)
- 6Sear ahi tuna 45-60 seconds per side for rare center
- 7Remove immediately and place on cutting board
- 8Let rest 2 minutes, then slice into 1/4-inch thick pieces
- 9Serve immediately with wasabi, soy sauce, and pickled ginger
Expert Tips for Pan Searing
- 💡Use only sashimi-grade ahi tuna for safety
- 💡Extremely high heat creates perfect crust while keeping center raw
- 💡Don't move the tuna until ready to flip
- 💡Internal temperature should remain 70-80°F/21-80°F / 25°C in center
Ahi Tuna Temperature Guide
Doneness | Temperature | Description |
---|---|---|
Rare | 120°F / 50°C | Red center, seared exterior |
Medium Rare | 130°F / 55°C | Pink center, warm throughout |
Well Done | 145°F / 65°C | Opaque throughout, flakes easily |
Ahi Tuna Safety Guidelines
Important food safety practices when handling and cooking ahi tuna.
Cook to proper internal temperature
Use food thermometer
Remember
When in doubt, use a food thermometer. It's the only reliable way to ensure your ahi tuna is safely cooked and delicious.
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