Our Blackstone Seared Bluefin Tuna with Togarashi is a special treat and a simple way to enjoy one of the ocean’s best-tasting fish! This cooks in minutes, and will likely beat any sushi you’ve ever had.

Blackstone Seared Bluefin Tuna Steak

Bluefin tuna is a special treat, so if you get your hands on some it is important to get the prep right. Fortunately, this is one of the easiest recipes EVER, and it is fast too. The biggest enemy of great tuna is overcooking it, so use a light hand, a hot cooking surface, and prepare to be amazed.

This recipe works really well with other types of tuna fillets also, so bring out the Yellowfin, Bigeye, and Albacore too.

We love Togarashi here and use it for a lot of different dishes. Check out our Togarashi Pork Tenderloin, Togarashi Smoked Salmon, Blackstone Togarashi Zucchini Spirals, Togarashi Spatchcock Chicken, and the Grilled Salmon Togarashi Rice Noodle Bowl.

In Japan, it is used as a table condiment much like we use salt and pepper. My favorite brands tend to be the ones with no English on the packaging. I use this one and this one most often.

Check out all of our Pacific Northwest Fish Recipes here!

Seared Bluefin Tuna shopping list

Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.

avocado oil

tuna steak

togarashi

salt

wasabi mayo

sriracha mayo

soy sauce

Try our Miso Poke Bowls too!

How to make Seared Tuna on the Blackstone

This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.

Preheat – Give your Blackstone a good preheating session over medium-high heat. Don’t skimp on this part! 10-15 minutes is essential to let the Blackstone come up to temp.
Season – Season the tuna steak liberally with the Togarashi and salt.
Sear – Lay down a thin coat of oil and sear the tuna steak for 30-45 seconds per side.
Slice – Slice the tuna into thin pieces. Drizzle with wasabi mayo and sriracha mayo (if desired) and serve with high quality soy sauce for dipping.

Serve with some of our Homemade Egg Rolls!

Togarashi Tuna Steak FAQ

How do you store leftovers?

Try not to HAVE leftovers. This is an expensive piece of meat, and like all fish, it is best eaten immediately after you thaw and cook it.

What’s the best way to reheat leftovers?

Don’t! If there are any leftovers that you don’t eat right away, just eat them cold and thank me later.

Are there any substitutions for Bluefin Tuna?

Yes! You can also use Ahi, Yellowfin, or Bigeye tuna for this recipe too, and it’ll be awesome.

What’s a good way to make Ahi tuna?

Try this awesome recipe for Blackened Ahi Tuna from Two Cloves Kitchen for an awesome ahi tuna recipe!

Our Fried Pork Dumplings would be great with this!

More delicious 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

Yield: 3 servings

Blackstone Bluefin Tuna Steaks

Name: Blackstone Bluefin Tuna Steaks
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Yield: 3
Cuisine: American
Ingredients: 1 Bluefin Tuna Steak; 1 tablespoon togarashi; 1/2 teaspoon salt; 1/4 teaspoon olive oil; 1 teaspoon wasabi mayo; 1 teaspoon sriracha mayo; 3 tablespoons high-quality soy sauce

This simple Bluefin Tuna steak is rubbed in Togarashi before getting seared off on a blazing hot Blackstone griddle! This is a special treat for the tuna lover in your life!

Prep Time 5 minutes

Cook Time 3 minutes

Total Time 8 minutes

Ingredients

1 Bluefin Tuna Steak
1 tablespoon togarashi
1/2 teaspoon salt
1/4 teaspoon olive oil
1 teaspoon wasabi mayo
1 teaspoon sriracha mayo
3 tablespoons high-quality soy sauce

Instructions

Preheat your Blackstone over medium-high heat.
Pat dry your tuna steak and coat with the Togarashi and salt.
Drizzle the olive oil onto the surface of the preheated griddle. Place the tuna onto the oiled section.
Sear for about 30-45 seconds per side.
Remove and let rest for a minute before slicing thinly against the grain.
Drizzle with wasabi mayo and sriracha mayo, if desired. Serve with high quality soy sauce for a little dunking before eating.

Blackstone Seared Bluefin Tuna with Togarashi