Grilled Ahi Tuna with Peach Wasabi Butter

This grilled Ahi tuna recipe is finished with a silky peach wasabi butter—sweet, creamy, with just the right amount of heat.

Fresh Ahi tuna is coated with sesame seeds and grilled (or pan seared) just enough to develop a crunchy crust while keeping the center perfectly rare and tender. The tuna is finished with a silky peach wasabi butter—sweet, creamy, with just the right amount of heat. This easy grilled ahi tuna recipe is simple enough for weekday dinners, and luxurious enough for a special occasion. Make sure to pair this luxurious sauce with other proteins – chicken, beef, shellfish, options are endless!

Grilled Ahi Tuna with Peach Wasabi Butter

Servings: 2

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What'll You Need

Ahi Tuna:

(2) 6 ounce Ahi tuna steaks
3 tablespoons soy sauce
1 tablespoon avocado oil
wasabi paste
½ cup black and white sesame seeds

Peach Wasabi Butter:

2 very ripe peaches, peeled, flesh mashed, and muddled
3 ounces unsalted butter
3 tablespoons soy sauce
½ teaspoon white pepper
½ teaspoon salt
½ teaspoon red pepper flakes
¼ teaspoon lemon zest
1 tablespoon wasabi paste (according to personal taste)
1 tablespoon lemon juice
1 tablespoon thinly sliced green onion

Directions

Grilled Ahi Tuna:

1 Place the tuna loins in a shallow dish.

2. Add the soy sauce, ensuring both sides of the fish are coated.

3. After a few minutes, dry off any excess soy sauce.

4. Using a pastry brush, brush the wasabi on the tuna, coating it completely.

5. Place the sesame seeds on a flat small plate. Press the tuna into the sesame seeds, making sure to coat the entire piece.

6. Grill or sear for 1-2 minutes on each side using high heat.

7. Remove from heat and let rest while making the Peach Wasabi Butter Sauce.

Peach Wasabi Butter:

1. In a medium saucepan over medium heat, add the butter.

2. Once butter is melted, lower heat slightly and whisk in the soy sauce, red pepper flakes, white pepper, salt, and lemon zest. Cook for several minutes, whisking frequently.

3. Whisk in the wasabi paste and lemon juice until smooth.

4. Stir in the peach pulp using a wooden spoon. Increase heat slightly and let sauce come to a simmer. Cook for 4-5 minutes, stirring often and mashing any lumpy pieces.

5. Remove from heat and let the sauce cool slightly before drizzling over the grilled Ahi tuna steaks and serving.

What is Ahi Tuna?

The term Ahi tuna refers to two specific species of tuna: yellowfin and bigeye. The word ahi comes from Hawaiian, and it’s used to describe high-quality tuna—the kind that’s typically eaten raw in sushi or poké bowls or served lightly grilled, like this Ahi tuna steak recipe. Ahi tuna is firm, lean and tends to have a steak-like bite which makes it a popular red meat alternative. It’s known for its mild, meaty and slightly sweet flavor.

How to Cook Ahi Tuna Steaks

Knowing how to cook Ahi tuna is a great skill for any home chef to master—and there are lots of different ways to do it:

Raw: Ahi tuna typically refers to sushi-grade tuna, which can safely be eaten raw.
Pan-seared: Rinse and dry the Ahi tuna steak thoroughly, then season as desired. Using a very hot, pre-heated pan, cook your Ahi tuna steak for 1-2 minutes on each side.
Grilled: Rinse and dry the Ahi tuna steak thoroughly, then season as desired. Using a very hot, pre-heated grill, cook your Ahi tuna steak for a 1-2 minutes on each side.
Baked: A less common choice (since Ahi tuna is typically served with a rare, pink middle), Ahi tuna can be baked in the oven at 400 degrees for about 10 minutes, depending on the size of your Ahi tuna steak.