The Crucial Step To Take Before Reheating Ahi Tuna Steak On The Stove

Picture this: You just got the perfect sear on an ahi tuna steak. It's crispy and golden on its sides, and it's delectably meaty on the inside. Maybe you throw it over a salad, or over some sushi rice for an ahi tuna poke bowl. Or maybe you decide to have it as-is with a side of vegetables or rice. However you choose to prepare it, it is bound to be delicious. Otherwise known as yellowfin or bigeye, seared ahi tuna is a great alternative to red meat as its texture is similar to that of a steak. This also means that it can be quite heavy and filling, so if you have a few leftover pieces left, don't let them go to waste. Reheat them within 24 hours, making sure that they reach room temperature before throwing them on the stove again.

Reheating ahi tuna effectively can be done with a few simple steps, and the first is bringing the leftover ahi tuna to room temperature by letting it sit out for about 20 minutes. Nobody likes a super cold slice of tuna steak, so this step is important not to skip so it doesn't become overcooked once you heat it up. After it's reached room temperature, heat up some oil in a skillet over medium heat. Sear each side of the tuna just like you would a fresh tuna steak for no longer than a minute, and enjoy your second round of ahi tuna.

There are plenty of ways to customize a seared ahi tuna steak, whether it be via dressing, marinade, or with a crust. One of our favorite ways is with a sesame crust. A sesame crust can take a simple seared ahi tuna to the next level, bringing a flavor and textural element you just wouldn't get with a simple crustless sear. If you want to elevate it even further, try mixing the sesame seeds with some spices and herbs, like garlic powder, herbs de Provence, salt, and pepper. For an exciting visual element, use multi-colored sesame seeds.

Beyond the crust, there are plenty of other ways to add some flavor to an ahi tuna steak. In our simple seared tuna ahi steak recipe, we marinate the tuna with ginger, shallot, cilantro, jalapeño, soy sauce, and sesame oil before throwing it onto the hot pan to sear. This mixture, when paired with a crispy, seedy crust, can make your home-cooked ahi tuna steak taste like a Michelin-style one — even after it's been reheated.