Simple and Delicious Ahi Tuna

Simple and Delicious Ahi Tuna
Jump to Recipe

Our family loves sushi nights, and one of my family’s favorites is Ahi Tuna. It’s simple, quick and easy to make.


Fresh Ahi Tuna is best versus frozen. I recommend finding a local seafood market as I have found them to have the best quality. However, if local markets are not an option, super markets typically carry it in their seafood section.

Thickness- ideally 1 – 1 1/2 inch thick is best.

Cutting the tuna – to start, if there is skin on the tuna, remove it by using a small sharp knife (pictured below). Once seared, slice with the grain.


Depending on how the butcher sliced it, there maybe a dark, nearly black colored area. This is not bad or unhealthy, but tends to have a much stronger flavor and texture that some may find displeasing. The reason why that area is much darker in color is due to that fact that it is rich in myoglobin (blood pigment).

What you will need:

Combine sesame seeds in a large shallow bowl. Roll tuna in seeds until covered on all sides.

Rice Cakes:

Prior to cooking Ahi Tuna, prepare sushi rice -recipe link here. Once rice is prepared, allow to cool slightly, until it’s cool enough to work with your hands. Begin by dipping hands in cold water, then grab a small handful of rice (about 1/3-1/2 cup), form into a ball, then flatten to form rice cake. If rice begins to stick to hands, dip in cold water again, until all rice cakes are formed.

Heat 2 tablespoons olive oil in large skillet over medium heat. Cook 2-3 minutes per side or until lightly browned.

Remove from pan and place on platter.

Cooking Tips:

Begin with a hot griddle, pan or cast iron skillet on high heat. Place tuna in the pan, and immediately turn heat down to medium heat, which will help sear the tuna but not burn it. Sear 2 1/2-3 minutes per side, depending upon how thick tuna is sliced. Remove from pan and slice with the grain.

If you are not into raw-rare tuna (like me), after slicing, place thin strips back in hot cooking pan, and sear about 30 seconds per side, this will cook it medium-medium well.


Remove skin and seed. Then mash it.

Putting it all together:

Take rice cake and spread a thin layer of avocado on op. The place seared Ahi Tuna on top of avocado and drizzle with spicy mayo.


If you like this recipe you may also like:

Easy Spicy Crunchy Sweet Potato Sushi Rolls

Tofu Poke Bowl

Air Fryer Bok Choy

Simple and Delicious Ahi Tuna

Ahi Tuna made easy
No ratings yet
Print Pin
Course: Main Course
Cuisine: Hawaiian
Keyword: ahi tuna, avocado, rice cakes, spicy mayo, sushi
Servings: 4
Author: hungrydanekitchen


Spicy Mayo

  • 1/2 Cup Mayo
  • 1 Tbsp sriracha sauce


Rice Cakes – recipe link here

  • Prepare sushi rice and let cool. Form rice into 1/3-1/2 cup size balls. Flatten balls into cakes.
  • Heat large skillet or griddle or medium heat. Add rice cakes, working in batches. Cook 2-3 minutes per side or until lightly browned.
  • Set aside.

Ahi Tuna

  • In a small bowl combine mayonnaise and sriracha sauce. (If you have a small squeeze bottle, spoon sauce into bottle – see notes). Add additional sriracha sauce for more spice!
  • Heat 1 tbsp. olive oil in large skillet/griddle/ or cast iron pan, over high heat.
  • Reduce heat to medium and add coated Ahi Tuna. Cook 1 minute per side.
  • Remove from heat, slice with the grain.
  • Spread thin layer mashed avocado in rice cake, add sliced Ahi Tuna, and drizzle with Spicy Mayo
  • Enjoy!


For Spicy Mayo – I use these small squeeze bottles. Spoon sauce into bottle. Makes for a beautiful and fun presentation. Then you can easily label and store the sauce in the refrigerator.

About Post Author