Come try my Hawaiian Glazed Seared Ahi Tuna recipe, a delightful showcase of the tender flavors of ahi tuna! Crafted with care, this dish combines tender seared tuna with a savory glossy glaze, resulting in an irresistibly satisfying meal. It’s easy to make, delicious, and served with a handcrafted glaze sauce, making it a one-of-a-kind recipe you won’t find anywhere else!
Table of Contents
Why I Love This Recipe
I can’t resist whipping up this recipe whenever I crave the vibrant flavors of Hawaii infused with Asian-inspired goodness. What makes it so special? Well, it’s my own creation, blending the best of Hawaiian delights with a hint of wasabi-style flair, drawing inspiration from my beloved Wasabi Avocado Salad recipe. This unique blend of flavors creates a dish that’s truly one-of-a-kind—a light, tropical-themed delight that you won’t find anywhere else in the world except here!
Now, let me walk you through crafting this masterpiece. It’s a breeze, really. Just marinate the ahi steaks for a couple of hours in a simple toasted sesame oil base marinade. Then, pan-sear the ahi to perfection, employing my trusted technique from recipes like Sesame Seared Ahi Tuna and Blackened Ahi Tuna. Finally, crown it all with my handcrafted glaze, adding that extra layer of sweetness and spice that elevates it to a whole new level.
This isn’t your average dish—it’s a main course fit for any occasion. So why wait? Immerse yourself in the flavors of Hawaii today and treat yourself to an unforgettable experience. I promise, you won’t regret it!
Ingredients
Ingredients
- Yellowfin Tuna – fresh or frozen ahi tuna steak fillet. Can be purchased at your local grocery store.
- Green Onion – finely chopped green onion scallions.
- Neutral Oil – no taste or flavor with high cooking temperature. Some choices are sunflower oil, peanut oil, sallower oil, vegetable oil, and canola oil.
- Toasted Sesame Seeds – optional garnish.
- Toasted Sesame Oil – 100% Toasted Sesame Oil that should have a dark brown color.
- Ginger – freshly grated and used for the marinade.
- Black Pepper – ground.
- Salt – sea salt preferred.
- Wasabi Powder – canned Wasabi Powder is preferred for better quality, but can substitute with tube or ready-to-use wasabi.
- Sweetener – use your preferred sweetener.
- Japanese Sake – typically will come in a large bottle labeled junmai sake. Can also substitute with dry sherry wine or Chinese cooking wine, found at local grocery stores or Asian markets.
- Water – filtered water.
- Rice Vinegar – Rice Vinegar distilled from rice used in Asian cuisine. Can sub with distilled white vinegar.
- Soy Sauce – low-sodium Soy Sauce preferred. Can also use tamari for gluten-free.
- Thickener – corn starch slurry or thickener of choice.
🍣 Tuna Note
To achieve the best taste and texture, opt for Sashimi-Grade Ahi Tuna Steaks. While frozen and thawed varieties can be used, if possible, fresh ahi tuna is the ideal choice for an even more delicious outcome.
Essential Kitchen Equipment
Directions
☑ Before Getting Started
Before getting started, it’s recommended to use a spacious, Large Pan. This will help retain maximum heat for achieving a perfect sear on your ahi tuna steaks.
Step 1 Start by creating the ahi tuna marinade by combining grated ginger, toasted sesame oil, black pepper, salt, and ahi steaks in a ziplock bag. It’s best to marinate for up to 2 hours.
Step 2 In a saucepan, combine sweetener, Japanese sake, water, rice vinegar and bring to a boil to evaporate out the alcohol. Reduce heat to simmer, and mix in the thickener of choice and wasabi. Continue to mix until thickened to a glaze-like consistency and remove from heat.
🥄 Corn Starch Pro Tip
If using Corn Starch Slurry as a thickener, prepare a mixture of 1 Tablespoon of Corn Starch and 2 Tablespoons of Water in a mixing bowl. Gradually add this mixture to your sauce until it reaches the desired thickness.
Step 3 Add searing cooking oil to a large skillet and bring up to temperature. Add in tuna steaks and cook for 15-20 seconds per side for rare center or 30-45 seconds per side for medium-rare center.
🍳 Ahi Searing Pro Tip
For perfect searing results, use High Heat and High-Temperature Cooking Oil, and ensure Not to Overcook the ahi.
Step 4 Transfer to a plate, brush on the glaze, and top with green onions and toasted sesame seeds.
🍽️ Ahi Serving Note
Your ahi tuna should have a Raw Center to achieve the best texture.
Recipe Variations
You can stick to the same preparation method but use my savory soy sauce flavors marinade instead for my Seared Marinated Tuna. Or skip the marinade altogether and drizzle some Japanese-style ponzu tataki sauce over the seared yellowfin tuna for my Seared Yellowfin Tuna Tataki!
Pairing Recommendations
Complement your seared ahi with tropical-themed sides like my Spam Musubi in a Bowl or Spam Fried Rice. For a refreshing accompaniment, serve a side salad tossed in Japanese Ginger Salad Dressing with a refreshing Mango Slush to complete your meal!
Frequently Asked Questions
How long should I marinate the ahi tuna for?
For the best flavor infusion, I suggest marinating the ahi tuna for 30 to 60 minutes. This duration allows the marinade to penetrate the fish, enhancing its taste without overpowering it.
Can I grill the ahi tuna instead of pan-searing it?
Certainly! To do so, preheat your grill to 400°F. If needed, lightly oil the grate to prevent sticking. Then, grill your ahi tuna for approximately 20-30 seconds per side, achieving a perfect sear while keeping the center tender.
Can I prepare glaze ahead of time?
Absolutely! You can prepare the glaze ahead of time. It will keep well in the fridge for several days. When you're ready to use it, simply reheat it to soften it back up.
Storage Tips
Store any leftover seared ahi in an airtight container and refrigerate promptly. Leftovers can be safely stored in the fridge for 2-3 days.
Other Recipes You Might Like
Watch How To Make It
Hawaiian Glazed Seared Ahi Tuna
Ingredients
Tuna
- 12 oz Yellowfin Tuna about 2 steak fillets
- 1 tbsp Neutral Oil no taste
- 1/2 Stalk Green Onions
- 1/4 tsp Toasted Sesame Seeds
Marinade
- 3 tbsp Toasted Sesame Oil
- 1/4 Inch Grated Ginger
- 1/4 tsp Black Pepper
- 1/4 tsp Salt
Wasabi
- 1 tsp Wasabi Powder you can sub with packaged/tubed wasabi, but it won’t be nearly as flavorful
- 1/2 tsp Water
Sauce
- 1 tbsp Sweetener sugar alternative, sugar or preferred sweetener
- 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 or thickener of choice
Instructions
- Gather all the ingredients.
- In a small mixing bowl, add grated ginger, toasted 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 30-60 minutes.
- 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 frying pan, combine sweetener, 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 thickener and simmer until sauce is thickened to glaze texture.
- 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 frying pan, add high temp neutral cooking on high heat. Once the oil is preheated, add tuna and sear uncovered for 15-20 seconds on all sides. Note - if you prefer medium 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.
Nutrition
*Values Based Per Serving
