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Pan-Seared Blackened Ahi Tuna

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Are you ready to embark on a culinary adventure that will make your taste buds sing? Look no further than our pan-eared blackened Ahi Tuna!

OK, this is what I THINK I did but you will HAVE to tell people that I am pathetic when it comes to recipes: I just put together what I think should taste like what I would like it to taste like. And then adjust it a bit when I take a taste.


Savor the flavors of the sea Pan-Seared Blackened Ahi Tuna, a true culinary delight
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an image of two pieced of raw Blackened Ahi Tuna

Pan-Seared Blackened Ahi Tuna

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  • Author: EsmeSalon
  • Prep Time: 5 minutes
  • Marinate Time: 15 minutes
  • Cook Time: 3 MInutes
  • Total Time: 23 minutes
  • Yield: 2 servings 1x
  • Category: Seafood Recipes
  • Method: Easy


This exquisite dish features tender, juicy Ahi Tuna seasoned with a perfect blend of spices, pan-seared to perfection. Don’t miss out on this gastronomic delight! Dive into the incredible flavors and textures of our Pan-Seared Blackened Ahi Tuna today. Not only is it incredibly delicious, but it’s also a healthy and satisfying meal option. Wait no more – it’s time to experience the unforgettable taste of Pan-Seared Blackened Ahi Tuna. Your taste buds will thank you!


Units Scale
  • 2 x 200-300g ahi tuna steaks
  • 50ml Soy Sauce. Or maybe like 40ml?
  • 25ml brown sugar
  • 15ml Olive oil
  • 5ml squished garlic
  • 2ml Himalayan (as opposed to Himastandin?) Pink salt (but any salt would do, and why I added it with all the salty soy I don’t know. Maybe just leave it? But the thought of pink salt seemed kind of cool.)
  • 5ml-ish fresh ground pepper. Maybe more? Probably more: say 10 – 15ml.
  • 25ml fresh ground coriander
  • 15ml Roasted sesame seeds


  1. Throw all of it together in a glass bowl and stir. Vigorously if you like, languidly if you don’t.
  2. Let it stand for 15 minutes.
  3. Stir again to try and dissolve the sugar.
  4. Put two Ahi Tuna steaks (like 200-300g each?) on a plate.
  5. Drizzle the marinade/sauce “stuff” over it.
  6. Turn (the fish, not you!), and drizzle more ‘stuff’ on the other side.
  7. Let it sit for 15 minutes-ish: I really don’t think how long it stands makes much difference.
  8. Heat a non-stick pan to very hot, and add 5 – 10 ml of olive oil.
  9. “They,” say make the oil smoking hot: never seen that but I did not have it smoking and it should have been warmer.
  10. Maybe next time I will try and wait until it starts to smoke. But not catch fire.
  11. Put steaks in the pan.
  12. Turn after 1 – 1½ minutes (again the fish, not you).
  13. Remove after 1 – 1½ more minutes. Eat. Enjoy.

Side Note:

  1. I served the Ahi Tuna on top of Arugula salad leaves, with baby tomatoes and mini cucumber slices, drizzled with some sesame ginger salad dressing.

Notes from the Husband Cook

  1. Next time I would put in a bit less sugar and more pepper.
  2. I am OBVIOUSLY not good at recipes.
  3. Will do it again sometime and make a note of the quantities.

PS:  The above has been written by my hubby, tried and tested by ‘hubby’ and concocted by ‘hubby’.

Well, all I can say – Bravo to hubby, I love it and then immediately asked him to write it down so I can share his recipe and this lovely meal with you all.

I truly hope you will try this, and please, leave a comment and let me know what you think of it!

Note:  Hubby concocted this recipe from memory and taste and typed it out in order for me to share it with you, so the above is in his own words.


Prepared, tried, and tested by Husband of Esme (blogger and owner) of The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes

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Looking for more Tuna dishes?

an image of two pieced of raw Blackened Ahi Tuna
Experience the perfect harmony of bold flavors and tender fish in this Pan-Seared Blackened Ahi Tuna masterpiece

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