Seared Ahi Tuna with fresh lime, mandarin orange juice, ginger, garlic, soy, and sesame is perfect for summer meals.This impressive restaurant-style dish is easy—and fast—to pull off at home! Perfect, Restaurant-style Seared Ahi Tuna You’ve probably had seared ahi tuna at your favorite restaurant, but recently we discovered it’s easier than you think to make—and very quick!  The outside is cooked and the inside is still raw, preserving the tuna steaks’ flavor and texture.Ahi is best when served on the rare side (fully cooked, it can be dry).  We created a dressing that’s bursting with fresh flavors that really complement the fish.

We also use a mix of black and white sesame seeds, which makes for a fragrant coating and crunch, as well as a striking look.  Salting the tuna before searing it is a key seasoning step that you shouldn’t skip.The sauce drizzled over the top of the seared tuna gives it that final explosion of flavor, but the salt underneath ensures that the flavors of the sauce really pop.A small squeeze of lime provides a nice fresh acidic contrast, while sliced avocado gives the dish richness.  Why Tuna Is Better Rare  Ahí tuna is best enjoyed rare with a slightly cool, tender center.  Rare tuna is tender like sushi.

Rare tuna absorbs the flavorful sauce much better than fully cooked tuna.The contrast of the rare center and the seared sesame crust is delicious!  Well done tuna is similar to well done b

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