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ahi tuna steaks on a plate
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5 from 10 votes

Ahi Tuna Steaks with Ginger Soy Sauce

These easy seared ahi tuna steaks are seasoned with sesame seeds and a ginger soy sauce marinade. This extra-quick main course is ready in 20 minutes!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Main Course
Cuisine: Japanese
Servings: 2 people
Calories: 279kcal


  • 2 ahi tuna steaks (~4oz per person)
  • ¼ cup rice vinegar
  • ¼ cup soy sauce (use gluten-free soy sauce if needed)
  • 1 tablespoon shaved ginger (or ginger paste)
  • 2 garlic cloves, minced
  • 1 teaspoon wasabi OR 1 tsp horseradish
  • 2 teaspoons sugar
  • 2 green onions, plus a handful of diced green onion tops for garnish (optional)
  • 1 tablespoon sesame seeds
  • 1 tablespoon olive oil
  • 1 lemon, juiced (~¼ cup juice)


  • Blend vinegar, soy sauce, ginger, garlic, wasabi (or horseradish), sugar, and green onion. Taste sauce, adjust seasoning if necessary (adding more soy, sugar, ginger etc if preferred). 
    Marinate tuna steaks in blended sauce for about 10 minutes. Sprinkle sesame seeds on top of tuna at end of marinade.
    Marinate the Tuna Steaks
  • Heat oil in a heavy bottom pan (like a cast iron pan) on high, until oil is very hot. 
    Reserving marinade for later, sear tuna for 30-45 seconds per side, then remove from pan. 
    Sear the Ahi Tuna Steaks
  • Reduce heat to medium and allow pan to cool slightly. Add marinade to pan with lemon juice, and stir with a wooden spoon. If sauce is too thick for your liking, add more lemon juice. Remove sauce from heat.
    Slice tuna in thin long strips. If desired, leave about ½" at one end of the tuna steak uncut, and serve fanned on a plate with ginger soy pan sauce and extra green onion to garnish.
    ahi tuna steaks on a plate



Recipe Variations:
  • Sweeter Sauce: Add ¼ cup freshly squeezed orange juice to the sauce.
  • Make it a Salad: Add 1 cup orange juice to the final pan sauce, and use the pan sauce as a warm salad dressing.  Remove sauce from pan, and add about 4oz fresh spinach to the pan.  Toss 30 seconds, until wilted.  Serve tuna over the spinach with the warm dressing.
For gluten-free preparation: Use gluten-free certified tamari or coconut aminos instead of soy sauce.


Calories: 279kcal | Carbohydrates: 11g | Protein: 29g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 60mg | Potassium: 147mg | Fiber: 1g | Sugar: 5g | Vitamin A: 220IU | Vitamin C: 17.7mg | Calcium: 84mg | Iron: 2.3mg