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Hawaiian Glazed Seared Ahi Tuna Cover 2

Hawaiian Glazed Seared Ahi Tuna

This Hawaiian glazed seared ahi tuna is full of exotic gingery soy flavors and a hint of wasabi. The ahi is seared on the outside and left deliciously raw and moist in the center.
Course Main Course
Cuisine Asian American, Asian Fusion, Hawaiian
Keyword Hawaiian style Ahi, how to pan fry tuna, keto fish recipe, low carb fish recipes, seared Ahi, yellowfin tuna steak recipe
Prep Time 10 minutes
Cook Time 2 minutes
Marinating Time 1 hour
Total Time 1 hour 12 minutes
Servings 2
Calories 390kcal



  • 12 oz Yellowfin Tuna about 2 steak fillets
  • 1 tbsp Neutral Oil no taste
  • 1/2 Stalk Green Onions
  • sprinkle Toasted Sesame Seeds


  • 3 tbsp Sesame Oil
  • 1/4 Inch Grated Ginger
  • 1/4 tsp Black Pepper
  • 1/4 tsp Salt


  • 1 tsp Wasabi Powder you can sub with packaged/tubed wasabi, but it won’t be nearly as flavorful
  • 1/2 tsp Water


  • 1 tbsp Swerve/Monkfruit
  • 1 tbsp Japanese Sake can replace with dry sherry
  • 2 tbsp Water
  • 2 tsp Rice Vinegar
  • 1 tbsp Soy Sauce
  • 1/8 tsp Xanthan Gum


  • Gather all the ingredients.
  • Grate ginger with a grinder or a garter and set aside.
  • In a small mixing bowl, add grated ginger, Sesame Oil, black pepper and salt. Mix well then transfer to a zip lock bag.
  • Pat dry the ahi steak fillets and then transfer to the zip lock bag, remove any excess air and seal. Marinate in the refrigerator for at least 1 hour and up to 2 hours, flipping once halfway through.
  • Once marination is complete, mix Wasabi Powder and 1/2 tsp water and to form a paste (add another 1/4 tsp of water if 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. If using packet/tube wasabi, skip to next step.
  • In a small Teflon frying pan, combine Swerve/Monkfruit, Japanese Sake, water, Rice Vinegar, Soy Sauce and bring to boil. Once boiling, reduce heat to simmer and simmer for 1 minute. Next, add wasabi from step 5) and Xanthan Gum, mix well until Xanthan Gum has dissolved, remove from heat and set aside.
  • Finely chop green onions and set aside.
  • Remove ahi steaks from marinade, wash off any excess liquid and pat both sides of the tuna steak dry with a paper towel.
  • 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.
  • Transfer seared ahi steak to a serving plate, brush glaze sauce on top and finish with a sprinkle of chopped green onions and optional toasted sesame seeds. Enjoy!



Calories: 390kcal | Carbohydrates: 2g | Protein: 43g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 66mg | Sodium: 883mg | Potassium: 771mg | Fiber: 1g | Sugar: 1g | Vitamin A: 132IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 2mg