Seared Blackened Ahi Tuna Steak

Get ready to make a healthy and unforgettable seared blackened Ahi tuna steak that rivals restaurants with this easy and quick recipe!  This ahi steak is packed with wonderful flavor and perfect for those warm spring and summer months!

Seared Blackened Ahi Tuna Steak served on a black slate with dipping sauce

As if I don’t talk about my love for Hawaii enough, here’s another recipe inspired by our travels to the beautiful islands.

Whenever we visit Hawaii, I never miss an opportunity to order some ahi tuna!  Something about being in the warm tropical climate surrounded by the blue ocean makes ahi tuna so fitting and extra delicious.

This recipe can be easily made with a simple spice rub and a quick sear.  After making this recipe, I guarantee you will be making this ahi recipe over and over again!

Ahi tuna steak prepared for pan frying

What is ahi tuna?

The name Ahi comes from the Hawaiian word ahi and refers to yellowfin tuna, a species of tuna found worldwide in sub-tropic and tropical waters.  Some popular dishes including ahi tuna are sashimi, poke, sushi rolls, ahi steaks and canned meat.

What kind of ahi steak should I use?

Frozen and thawed ahi tuna steaks can be used for this recipe, however, if you have access to fresh ahi, that would be ideal!  You can also use bigeye, skipjack, or even blackfin tuna!

Ahi tuna steak with blackened seasoning rub

What is blackened seared ahi tuna?

Blackened seared ahi tuna usually refers to raw ahi tuna that has been rubbed with a spicy seasoning then seared on both sides leaving the center rare or medium-rare.

What are the bonito flakes used in the sauce?

Bonito flakes, aka katsuobushi, are dried flakes from either bonito or skipjack tuna fish that are used in various Japanese cuisines.  Its primary use is for the base of many soup and sauces but also used as a topping in many dishes.

Seared Blackened Ahi Tuna Steak served on a black slate

Is the ahi steak supposed to be raw in the middle?

Typically, you will find ahi tuna steaks served at restaurants to be seared and cooked to a rare or medium-rare center.  Any more doneness than that will result in a rubbery texture of the fish that is considered to be undesirable.

For this recipe, the special ingredients you would need are Wasabi Powder Soy Sauce, Bonito Flakes, Monkfruit, White Pepper, Coarse Sea Salt, and Japanese Sake.  You can get all these ingredients on Amazon or at a local Asian supermarket.

Here is the sake we normally use for reference.  You can substitute the Japanese sake for Dry Sherry if needed.

Now, let’s get pan frying some Seared Blackened Ahi Tuna Steaks!

Prepping Time 7M

Cooking Time 1M

Total Time 8M

Net Carb/Serving ~1g

Servings 2

Ingredients

Tuna

  • 14 oz Yellowfin Tuna (about 2 steak fillets)
  • 1 tsp Ground Chili Pepper
  • 1 tsp Cayenne Pepper
  • 1/2 tsp Ground White Pepper
  • 1/2 tsp Coarse Sea Salt (MUST be coarse otherwise will be too salty)
  • 2 tbsp High Temp Neutral Cooking Oil (we use grapeseed oil)

Wasabi Paste

  • 1 tsp Wasabi Powder (you can sub with packaged/tubed wasabi, but it won’t be nearly as flavorful).
  • 1 tsp Water

Sauce

Directions

1) Gather all the ingredients.

2) In a small mixing bowl, add Wasabi Powder with 1 tsp water and mix to form a paste (add another 1/2 tsp of water if the paste is too dry).  Once paste is formed, place the small mixing bowl upside down to bring the most out of the flavors.  Note – the more you mix the Wasabi Powder, the spicier it will get.

3) In a stove top pot, combine ingredients for the sauce – Soy Sauce, water, Bonito Flakes, Japanese Sake, Monkfruit and bring to boil.  Once boiling, remove from heat and let it rest for 1 minute.  After resting, strain Bonito Flakes with a strainer and use a spoon to push out any excess juices from the Bonito Flakes.  Transfer sauce to a mixing bowl and set aside.

4) In a small mixing bowl, mix ingredients for seasoning – ground chili pepper, cayenne pepper, Ground White Pepper, Coarse Sea Salt and set aside.

5) Prepare ahi tuna steaks by patting dry with a paper towel.  Generously sprinkle on seasoning on both sides of the ahi steak and set aside.  Note – make sure the ahi steaks are thoroughly defrosted before cooking.

6) In a large Teflon frying pan, add high temp neutral cooking on high heat.  Once the oil starts to lightly smoke, about 2-3 minutes, add tuna and sear uncovered for 15-20 seconds on all sides.  Note – if you prefer medium-well cooked steaks, sear for 30-45 seconds per side, but we don’t recommend cooking it for any longer.

7) Cut ahi steaks against the grain and then transfer to a serving plate.  Combine wasabi paste from step 2) with sauce from step 3) and serve as a dipping sauce.

Hope you enjoy your low-carb/keto Seared Blackened Ahi Tuna Steak!

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More Recipes

Seared Blackened Ahi Tuna Steak served on a black slate showing cross sectional cut

 

Seared Blackened Ahi Tuna Steak being dipping into a sweer wasabi umami soy sauce

 

 

Seared Blackened Ahi Tuna Steak

Get ready to make a healthy and unforgettable seared blackened Ahi tuna steak that rivals restaurants with this easy and quick recipe! This ahi steak is packed with wonderful flavor and perfect for those warm spring and summer months!
5 from 2 votes
Course: Appetizer, dinner, Lunch
Cuisine: Asian Fusion, Hawaiian
Keyword: ahi steak, cooked fish recipes, pan fried fish recipes
Prep Time: 7 minutes
Cook Time: 1 minute
Total Time: 8 minutes
Servings: 2
Print Recipe
Calories: 317kcal

Ingredients

Tuna

  • 14 oz Yellowfin Tuna about 2 steak fillets
  • 1 tsp Ground Chili Pepper
  • 1 tsp Cayenne Pepper
  • 1/2 tsp Ground White Pepper
  • 1/2 tsp Coarse Sea Salt MUST be coarse otherwise will be too salty
  • 2 tbsp High Temp Neutral Cooking Oil we use grapeseed oil

Wasabi Paste

  • 1 tsp Wasabi Powder you can sub with packaged/tubed wasabi, but it won't be nearly as flavorful.
  • 1 tsp Water

Sauce

  • 1 tbsp Soy Sauce
  • 1 tbsp Water
  • 1 tbsp Bonito Flakes
  • 1 tbsp Japanese Sake can substitute with dry sherry
  • 1 tsp Monkfruit

Instructions

  • Gather all the ingredients.
  • In a small mixing bowl, add Wasabi Powder with 1 tsp water and mix to form a paste (add another 1/2 tsp of water if the paste is too dry). Once paste is formed, place the small mixing bowl upside down to bring the most out of the flavors. Note - the more you mix the Wasabi Powder, the spicier it will get.
  • In a stove top pot, combine ingredients for the sauce - Soy Sauce, water, Bonito Flakes, Japanese Sake, Monkfruit and bring to boil. Once boiling, remove from heat and let it rest for 1 minute. After resting, strain Bonito Flakes with a strainer and use a spoon to push out any excess juices from the Bonito Flakes. Transfer sauce to a mixing bowl and set aside.
  • In a small mixing bowl, mix ingredients for seasoning - ground chili pepper, cayenne pepper, Ground White Pepper, Coarse Sea Salt and set aside.
  • Prepare ahi tuna steaks by patting dry with a paper towel. Generously sprinkle on seasoning on both sides of the ahi steak and set aside. Note - make sure the ahi steaks are thoroughly defrosted before cooking.
  • In a large Teflon frying pan, add high temp neutral cooking on high heat. Once the oil starts to lightly smoke, about 2-3 minutes, add tuna and sear uncovered for 15-20 seconds on all sides. Note - if you prefer medium-well cooked steaks, sear for 30-45 seconds per side, but we don't recommend cooking it for any longer.
  • Cut ahi steaks against the grain and then transfer to a serving plate. Combine wasabi paste from step 2) with sauce from step 3) and serve as a dipping sauce.

Video

Nutrition

Calories: 317kcal | Carbohydrates: 2g | Protein: 40g | Fat: 16g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 1593mg | Potassium: 425mg | Fiber: 1g | Sugar: 1g | Vitamin A: 826IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 4mg
*Values Based Per Serving
Did you make this recipe?Tag @LowCarbingAsian on Instagram and hashtag it #LowCarbingAsian

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