Avocado & Pineapple Seared Ahi Tuna (video)

seared ahi tuna recipe with avocado cream and pineapple salsa

If love ahi tuna, this incredible and unique dish is for you! You’ll love the combination of flavors in this seafood recipe – seared ahi tuna with creamy avocado sauce and a refreshing pineapple salsa. The ahi tuna is first marinated in a simple soy-garlic and sesame seed oil glaze, then seared to perfection, keeping the inside at a rare temperature.  Every bite of this incredible seared ahi tuna dish will be an explosion of flavors in your mouth. If you want a unique and impressive dish, try this recipe!

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Preparing the Tuna

The star of this dish is definitely the delicate and flavorful ahi tuna! It’s first marinated in a simple marinade made with soy sauce and sesame seed oil. Allow the tuna to sit in this marinade for at least 30 minutes for some amazing flavor! Once marinated, pat the tuna steaks dry first with paper towels before placing into preheated frying pan. The tuna needs to be cooked very briefly at a high temperature, about 2 minutes per side. Make sure your pan is extra hot!! Once the tuna is ready, make sure to use a sharp knife to slice the tuna into thin slices!

marinated ahi tuna with soy sauce and avocado

The Toppings

The fun part of this dish is the toppings and sauce! I make a delicious and creamy garlic avocado sauce to accompany the tuna. This sauce made with cilantro, avocado, garlic and olive oil is actually great as a salad dressing, too and works so well with the tuna. Then, it’s onto the pineapple salsa. This simple salsa is made with diced pineapple, tomatoes and shallots. It’s very refreshing and helps mellow out the rich flavors of the tuna and sauce. But that’s not all! The whole dish is topped with an incredible home-made teriyaki glaze! This glaze is another one of my favorites and it goes very well with any type of seafood.

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Avocado Pineapple Seared Ahi Tuna video recipe

Avocado & Pineapple Seared Ahi Tuna (video)

30 minutes prep + 4 minutes cook
4 servings
Incredible seared ahi tuna salad with avocado cream and a pineapple salsa!


For Ahi Tuna:

  • 2 large ahi tuna steaks
  • 1/4 cup soy or tamari sauce
  • 2 tablespoons sesame seed oil

For Avocado Cream:

  • 1 large, ripe avocado
  • juice from 1 lime
  • small bunch fresh cilantro
  • 4 small garlic cloves
  • freshly ground black pepper; pinch of salt
  • 3 to 4 tablespoons olive oil

For Pineapple Salad:

  • 2 tablespoons chopped cilantro
  • 1/2 cup diced pineapple
  • 1/2 cup diced tomatoes
  • 1 shallot, diced
  • juice from 1/2 lime
  • salt to taste
  • 1 tablespoon olive oil

For Glaze:

  • 1/4 cup soy sauce
  • 1/4 cup packed brown sugar
  • 4 garlic cloves, finely minced
  • 2 tablespoons sesame seed oil
  • 1/2 cup water


  • Prepare the ahi tuna: portion the tuna steaks, if desired, and place into a large glass bowl. Pour 1/4 cup soy sauce and a few tablespoons of sesame seed oil over the tuna; turn to coat. Set tuna into the refrigerator for about 30 minutes to marinate.
  • Meanwhile, prepare the avocado cream. Place all ingredients into a food processor and puree until smooth: avocado, cilantro, garlic, lime juice, olive oil, salt and pepper. Scrape down sides of food processor often to get all ingredients blended. Place avocado cream into a small bowl and refrigerate until used.
  • Prepare the salad: in a small bowl, toss together the cilantro, pineapple, tomatoes, shallot, lime juice, salt and olive oil. Set aside.
  • Prepare the garlic glaze: in a small saucepan, combine the soy sauce, brown sugar, garlic cloves, sesame seed oil and water. Simmer over low heat for 20 minutes until garlic is soft and sauce is reduced in half.
  • Prepare the tuna. Discard the marinade and pat tuna steaks dry with paper towels. Sprinkle with seasame seeds, if desired. Preheat a medium pan over medium-high heat and add a splash of olive oil. Add tuna to hot pan, but do not overcrowd; cook 2 at a time. Sear each side for 1 minute. You will see the outside edges begin to cook; sear evenly on all sides to achieve maximum presentation appeal.
  • Remove tuna onto paper towel to drain of excess oil. Using a sharp knife, slice the tuna steaks into quarter-inch pieces and fan out to show rare centers.
  • To assemble the plate: spread a few tablespoons of avocado cream on a serving plate and add a small side serving of salad. Add sliced tuna and drizzle top with prepare garlic glaze. Serve immediately.


Calories: 556kcal | Carbohydrates: 28g | Protein: 25g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 22g | Cholesterol: 32mg | Sodium: 1667mg | Potassium: 677mg | Fiber: 5g | Sugar: 20g | Vitamin A: 1993IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 3mg