Seared Furikake Ahi

5 from 1 vote

Seared furikake ahi showcases raw tuna with a savory furikake crust that is seared on the outside and rare in the center.

Prep Time20

Cook Time5

Total Time25

Course: Main Course

Cuisine: Asian, Hawaiian

Keyword: furikake ahi, furikake ahi steak, furikake tuna, seared ahi, seared tuna

Servings: servings

Calories: 345kcal

Pat the tuna steaks dry with paper towels and set aside.
Whisk together the soy sauce, rice wine vinegar, honey, grated ginger and garlic and sesame oil and pour into a medium sized bowl or casserole dish.
Add the ahi steaks to the soy sauce mixture, turning to evenly coat all sides and lert the tuna marinade for 15-20 minutes.
When ready, pour the furikake onto a flat plate and remove the tuna steaks from the marinade, dripping off any excess marinate.
Press the tuna into the furikake mixture, turning so all sides are evenly coated with a thin even layer of the furikake mixture.
Bring a medium sized skillet or cast iron to medium-high heat and add vegetable oil. Once sizzling, sear the the ahi on the first side for 60-90 seconds until the outside is golden brown, then turn over and sear the other side for another 90 seconds.
Once done, remove the tuna from the skillet and let it rest for 2-3 minutes before slicing.
To serve, slice the tuna steaks into thin slices and serve on top of cooked white rice. Drizzle sriracha and kewpie mayo, if desired and garnish with green onions.

Use paper towels to pat the fish dry before adding to the marinade, which will help the marinade adhere to the fish easier.

Make sure your skillet is nice and hot for a quick sear. The outside of the tuna should should have a crisp exterior with a rare center.