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A quick and flavorful recipe for seared ahi tuna steaks with a spicy blackened crust and sweet balsamic glaze, perfect for a fancy yet easy seafood dinner.

  • Total Time: 26 minutes
  • Yield: 2 servings 1x

Ingredients

Scale
  • 2 (6-ounce) fresh Ahi Tuna Steaks
  • 2 tablespoons vegetable oil
  • 1/4 cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt (divided)
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper

Instructions

  1. Pat the tuna steaks dry thoroughly with paper towels.
  2. Place the tuna steaks in a large zip-top bag.
  3. Whisk together balsamic vinegar, olive oil, honey, and 1/2 teaspoon salt in a small bowl.
  4. Pour half of the marinade into another small bowl and set it aside for the sauce.
  5. Pour the remaining marinade into the bag with the tuna, seal, and gently massage to coat the steaks.
  6. Marinate the tuna about 10 minutes in the refrigerator (or longer if desired, but not recommended beyond overnight).
  7. While the tuna marinates, mix paprika, cayenne, garlic powder, dried thyme, dried oregano, 1/2 teaspoon salt, and black pepper in a small bowl to make the blackened seasoning.
  8. Remove the tuna from the marinade and coat all sides with the blackened seasoning, pressing firmly so it sticks.
  9. Heat a cast-iron skillet over medium-high heat until very hot.
  10. Stir in vegetable oil (ensure pan will hold steaks in a single layer without crowding).
  11. Carefully add the tuna steaks to the hot skillet.
  12. Sear the tuna 2–3 minutes per side (flip only once) for medium-rare, adjusting time for thickness and doneness preferences.
  13. Transfer the tuna to a plate and let it rest for 3 minutes.
  14. Simmer the reserved marinade in a small saucepan 3–5 minutes until thick and syrupy, then cool to make a glaze.
  15. Slice the rested tuna thinly across the grain.
  16. Drizzle the balsamic glaze over the tuna and serve immediately.

Notes

Use sushi- or sashimi-grade ahi tuna for best quality and safety when serving medium-rare., Drying the tuna steaks thoroughly before seasoning is key for a good crust., Do not use marinade that touched raw fish unless cooked first; simmer it to create the glaze., The balsamic vinegar’s acidity means marinating time should be short to keep the fish tender., Use a high smoke point oil like vegetable oil for searing in a cast iron skillet., Adjust cayenne pepper to taste for spiciness level., A splash of soy sauce can be added to the marinade for extra umami flavor., Leftovers keep well refrigerated for up to 1 day, best served cold or at room temperature to avoid overcooking.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 tuna steak (6 ounces) with glaze
  • Calories: Approximately 300 calories per serving
  • Fat: Approx. 10 grams per serving
  • Carbohydrates: Approx. 8 grams per serving
  • Protein: Approx. 40 grams per serving