Seared ahi tuna steaks coated in togarashi seasoning and finished with a savory soy-yuzu sauce deliver restaurant-quality results in minutes. The key is a screaming-hot pan and minimal cooking time to achieve a rare, buttery center.
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In a small bowl or measuring cup, combine soy sauce, yuzu juice, mirin, rice vinegar, and honey. Whisk together and set aside.
Pat the ahi tuna steaks completely dry with a paper towel.
Coat the tuna steaks with about 1 tbsp of oil. Season generously on all sides with togarashi seasoning, pressing it gently into the fish.
Heat the remaining oil in a skillet over high heat. Once hot, carefully place the tuna steaks in the pan and sear for about 45 seconds on each side for a rare center.
Immediately transfer the seared tuna to a plate and place in the refrigerator for about 3 minutes to stop the cooking process.
Remove the chilled tuna from the fridge and slice it thinly against the grain.
To serve, pour the prepared sauce into a shallow bowl and arrange the sliced tuna on top.
Garnish with chopped green onions and sesame seeds before serving.
Seared tuna is best served immediately. Leftover tuna can be refrigerated for up to 2 days and eaten cold or gently reheated in a low oven (275°F for 5 minutes), though texture and doneness will shift toward medium.
For rare tuna, sear 90 seconds per side over high heat. The center should be cool to the touch. Use a meat thermometer: 110–115°F for rare, 125°F for medium-rare. Overcooking makes tuna dry and tough.
Yes, but thaw completely in the refrigerator beforehand and pat very dry before cooking. Pat dry twice if needed to ensure a good sear.
Lime juice or fresh lemon juice work well in a pinch. You'll lose the slight bitterness of yuzu, but the sauce will still be bright and acidic.
Yes, mix the soy sauce, yuzu juice, mirin, rice vinegar, and honey up to 1 day ahead. Store in an airtight container in the refrigerator and bring to room temperature before serving.
Sushi-grade ahi tuna is safe to eat raw and rare. Always source from a reputable fishmonger and confirm it is sushi-grade before purchasing.
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