READY IN: 9mins


  • 2fresh ahi tuna, steaks(yellowfin tuna, about 4 oz. each, at least 1.5-inch thick)
  • 2tablespoonssoy sauce
  • 1tablespoon toasted sesame oil, see notes
  • 1tablespoonhoney, see notes
  • 12 teaspoonkosher salt
  • 14 teaspoonblack pepper, to taste
  • 14 teaspooncayenne pepper (optional)
  • 1tablespooncanola oil or 1 tablespoonolive oil
  • green onion, toasted sesame seeds, and lime wedges for serving(optional)

    Serving Size: 1 (44) g

    Servings Per Recipe:2

    Calories: 165.4

    Calories from Fat 124 g 75 %

    Total Fat 13.8 g 21 %

    Saturated Fat 1.5 g 7 %

    Cholesterol 0 mg 0 %

    Sodium 1587.3 mg 66 %

    Total Carbohydrate9.8 g 3 %

    Dietary Fiber 0.2 g 0 %

    Sugars 8.9 g 35 %

    Protein 1.9 g 3 %


  • Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
  • Mix the soy sauce (2 tablespoons), toasted sesame oil (1 tablespoon), honey (1 tablespoon) kosher salt (1/2 teaspoon- OMIT if marinating for more than a couple hours, see notes), pepper (1/4 teaspoon), and cayenne pepper (1/4 teaspoon) until honey is fully dissolved. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you’ve cooked it.
  • Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until very hot ( or medium medium-high for nonstick). I recommend giving cast iron 3-5 minutes to get hot and nonstick about 1 minute, depending on how thick it is.
  • Add the canola oil (1 tablespoon) to the hot pan. Sear the tuna for 2 minutes on each side for medium rare (1.5 minutes on each side for rare; 3 on each side for medium). (Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used).
  • Remove to a cutting board and allow to rest for at least 3 minutes. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice, if desired.
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