Perfect Griddled Ahi Tuna Steaks Recipe | Easy Sesame Crust
Master the art of the perfect sear with these Griddled Ahi Tuna Steaks. Coated in a toasted sesame crust and seared in under 2 minutes, this flat top recipe delivers sushi-grade quality with a melt-in-your-mouth rare center. Perfect for your Pit Boss, Blackstone, or cast-iron griddle.
Prep Time:
5 minutes
Cook Time:
2–4 minutes
Serves:
2–4
Mastering the perfect Griddled Ahi Tuna Steak is the ultimate flex for any outdoor cook. While many people associate flat top grills with smash burgers and breakfast hash, the intense, even heat of a griddle is actually the best way to prepare premium seafood. By utilizing a high-heat sear, you lock in the natural juices of the tuna while creating a crisp, golden sesame crust in less than two minutes. This method ensures you achieve that restaurant-quality contrast: a beautifully toasted exterior with a cool, buttery, rare center.
Whether you are hosting a summer backyard hang or looking for a quick, healthy weeknight dinner, this recipe hits the mark. Because Ahi tuna is naturally lean and packed with protein, it doesn’t require heavy oils or complicated sauces to shine. A simple soak in a savory soy-sesame marinade and a quick trip to a screaming-hot griddle is all it takes to transform a few simple ingredients into a gourmet meal. It’s fast, impressive, and perfectly suited for anyone looking to level up their flat top game.
Essential Tools for the Griddle
- Flat Top Griddle: A high-quality flat top surface (like a Blackstone or Pit Boss) is essential for achieving the intense, even heat required for a fast sear.
- Long-Handled Metal Spatula: Provides the leverage needed to flip the steaks cleanly without disturbing the delicate sesame crust.
- Heavy-Duty Grill Tongs: Crucial for “walking” the steaks on their sides to sear the edges evenly.
- Infrared Thermometer: Takes the guesswork out of temperature control; ensure your surface is at least 450°F before the fish hits the metal.
- Stainless Steel Prep Trays: Perfect for organized “stations”—one for the soy marinade and one for the sesame seed dredging.
- Sushi Grade is Key: Since the interior will remain raw/rare, only use high-quality sushi-grade tuna.
- Pat Dry: If the tuna is too wet after marinating, the seeds won’t stick well. A quick light pat with a paper towel before dipping in seeds helps.
- Watch the Seeds: Sesame seeds can go from toasted to burnt very quickly on a flat top. Keep the cook time under 2 minutes total.
- 2-4 - Ahi Tuna Steaks: 6–8 oz each (must be Sushi Grade)
- 2 tsp - Sesame Oil: For the marinade
- 5 tbsp - Soy Sauce: (Or Ponzu sauce for a citrus kick)
- 1/2 cup - Sesame Seeds: A mix of black and white seeds provides the best visual and texture
- High-smoke point oil (Avocado or Grapeseed oil) for the griddle surface
- Optional Garnish - Sliced green onions, Wasabi, or Sriracha mayo
Preheat the Griddle:
Step 1
Set your flat top griddle to High heat. You want the surface extremely hot to achieve a crust quickly without overcooking the inside.
Prepare the Marinade:
Step 2
In a shallow bowl or Ziploc bag, combine the soy sauce and sesame oil.
Marinate:
Step 3
Place the tuna steaks in the mixture for 1–2 minutes per side. Do not leave them too long, as the salt in the soy sauce can begin to "cook" the delicate fish.
The Seed Crust:
Step 4
Pour your sesame seeds onto a flat plate. Remove a tuna steak from the marinade and press it firmly into the seeds on all sides (including the edges) until fully coated.
The Sear:
Step 5
Lightly oil the griddle surface. Place the steaks onto the hot griddle.- Side 1: Cook for 45–60 seconds. You are looking for the bottom edges to turn slightly tan.
- Side 2: Flip and cook for another 45–60 seconds.
- The Edges: Using your tongs, stand the steaks on their sides and roll them along the griddle for 15 seconds to sear the sesame seeds on the edges.
Rest and Slice:
Step 6
Remove immediately from the heat. Let the steaks rest for 2–3 minutes. Use a very sharp knife to slice against the grain into 1/2-inch thick strips.
Serve:
Step 7
Serve with extra soy sauce, ginger, or wasabi on the side.
