Our Blackstone Seared Bluefin Tuna with Togarashi is a straightforward, restaurant-quality way to enjoy one of the ocean’s finest-tasting fish. Searing this steak on a blazing-hot griddle locks in flavor and produces a buttery, rare center that rivals many sushi preparations—when done right, it’s spectacular.
Blackstone Seared Bluefin Tuna Steak
Bluefin tuna is a premium fish with rich, full flavor and a firm, meaty texture. Because it’s such a prized ingredient, proper preparation makes all the difference. This recipe is intentionally simple: a quick Togarashi rub, a super-hot griddle, and a very short sear. The result is a deeply flavored crust with a tender, rare interior. Overcooking is the most common mistake—use high heat and short time for the best results.
This method also works well with other tuna varieties such as Yellowfin, Bigeye, and Ahi. Treat the fillet the same way: keep it dry, season lightly, and sear briefly to maintain its best texture and flavor.
Togarashi is a Japanese spice blend commonly used at the table much like salt and pepper. It adds bright, citrusy heat and sesame notes that pair beautifully with tuna. If you enjoy experimenting, use Togarashi on other proteins and vegetables for instant seasoning.
Check out all of our Pacific Northwest Fish Recipes here!
Recipe Shopping List
Before you start, gather the essentials. Quantities and full instructions appear in the recipe card below.
- High-heat oil (avocado or neutral oil)
- Bluefin tuna steak (or Yellowfin/Ahi/Bigeye)
- Togarashi (Japanese seven-spice blend)
- Salt
- Wasabi mayonnaise
- Sriracha mayonnaise
- High-quality soy sauce for dipping
Try our Miso Poke Bowls too!
How To Make This Recipe
Below is an overview so you know what to expect. Use the full recipe and ingredient amounts in the printable card further down when you cook.
- Preheat — Heat your Blackstone (or heavy skillet/griddle) over medium-high heat. Let it come to temperature for 10–15 minutes so the surface is really hot.
- Season — Pat the tuna dry, then rub it evenly with Togarashi and a pinch of salt.
- Sear — Apply a thin layer of high-heat oil to the cooking surface and place the tuna down. Sear 30–45 seconds per side to form a crust while keeping the center rare.
- Slice and Serve — Let the steak rest a minute, slice thinly across the grain, and finish with a drizzle of wasabi mayo and sriracha mayo. Serve with soy sauce for dipping.
Serve with some of our Homemade Egg Rolls!
Recipe FAQ
This cut is best enjoyed immediately. If you have leftovers, store them refrigerated in an airtight container and consume within 24 hours. Keep portions small to preserve quality.
Reheating will change the texture and can dry the steak. If you must, warm gently for a very short time in a covered skillet over low heat, but eating chilled slices is often preferable.
Yes—Ahi, Yellowfin, and Bigeye tuna all work well using the same searing method. Adjust cooking time slightly based on thickness and personal doneness preference.
Ahi shines when seared quickly over high heat with a spice crust (such as blackening or Togarashi) and served rare in the center. Thinly slice and pair with bold dipping sauces like soy or ponzu.
Try Fried Pork Dumplings!
More Recipes Using Fish
- Whole Grilled Salmon in Foil
- Seafood Gumbo
- Sturgeon with Lemon Cream Sauce
- Togarashi Salmon Rice Noodle Bowl
- Grilled Lemon Pepper Lingcod
- Miso Marinated Black Cod
- Cedar Plank Salmon
- Blackened Fish Sandwich
- Pellet Grill Lingcod with Wine and Garlic
- Air Fryer Parmesan Crusted Halibut
- Smoked Black Cod Dip
- Fried Walleye
- Traeger Honey Garlic Salmon
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Blackstone Bluefin Tuna Steaks
This simple Bluefin tuna steak is rubbed in Togarashi and seared on a blazing hot griddle. It’s ideal for tuna lovers who want bold flavor with minimal fuss.
5 minutes
3 minutes
8 minutes
Ingredients
- 1 Bluefin tuna steak
- 1 tablespoon Togarashi
- ½ teaspoon salt
- ¼ teaspoon olive oil (or a thin coat of high-heat oil on the griddle)
- 1 teaspoon wasabi mayo
- 1 teaspoon sriracha mayo
- 3 tablespoons high-quality soy sauce
Instructions
- Preheat your Blackstone or heavy griddle over medium-high heat until very hot.
- Pat the tuna steak dry and coat evenly with Togarashi and salt.
- Drizzle a small amount of oil onto the preheated surface and place the tuna on the oiled area.
- Sear for about 30–45 seconds per side to achieve a crust while keeping the middle rare.
- Remove from the griddle and rest for one minute, then slice thinly against the grain.
- Drizzle with wasabi mayo and sriracha mayo if you like, and serve with soy sauce for dipping.
Recommended Products
Quality condiments and a good griddle will make this dish shine.
- Shichimi Togarashi
- Wasabi mayonnaise
- Sriracha mayonnaise
- High-quality soy sauce (smoked or premium shoyu for depth)
- 36″ griddle or large flat top griddle for even searing
Nutrition Information:
Yield: 3
Serving Size: 1
Amount Per Serving:
Calories: 315
Total Fat: 20g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 11g
Cholesterol: 88mg
Sodium: 1396mg
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g
Protein: 29g
Nutrition data provided here is an estimate.
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