Perfect Seared Ahi Tuna in Just 15 Minutes – A

Question 1

Can I use frozen tuna?

Accepted Answer

Here's the scoop—technically yes, but with BIG caveats. All sushi-grade tuna gets flash-frozen right after being caught (that's what makes it safe to eat rare). But if you're buying pre-frozen, it must say "sushi-grade" or "sashimi-grade" on the package. Never thaw and refreeze! That said, I always try to buy fresh-frozen from my fishmonger for the best texture. Frozen-to-thawed tuna can sometimes turn mushy, and that gorgeous sear needs firm flesh.

Question 2

How should I store leftovers?

Accepted Answer

Honestly? Try not to have any! Seared ahi tuna is truly meant to be eaten right away. But if you must (we've all overestimated appetites), wrap it tightly in plastic and refrigerate for no more than 24 hours. The texture changes dramatically when chilled—it tightens up and loses that velvety magic. If I do have leftovers, I'll dice them cold into a rice bowl the next day, but I'd never reheat it. That's sacrilege in my book!

Question 3

Is this recipe keto-friendly?

Accepted Answer

Absolutely! The tuna itself is pure protein perfection for keto meal plans. Just swap the honey in the glaze with your favorite sugar-free substitute—I like monk fruit syrup or erythritol. You'll still get that lovely sheen without the carbs. Bonus keto tip: Serve with cauliflower rice instead of jasmine rice, and you've got yourself a powerhouse low-carb dinner that tastes decadent.

Seared Ahi Tuna with Asian-Inspired Glaze

Ingredients

Instructions

Notes

Nutrition