Short on time and out of ideas for dinner? Grab some ahi tuna and your favorite vegetables and dinner is served in less than 20 minutes.

Searing tuna is one of the quickest and easiest ways to get more fish in your diet. It takes less than 10 minutes to combine spices, dry rub the tuna, and then sear it. Seared tuna is also versatile. It tastes great on salad, with assorted roasted vegetables, with avocado, and spicy mango salsa – the options are limitless.

Today’s recipe combines a simple spice-rubbed seared tuna with an easy balsamic reduction and roasted asparagus, providing a healthy and tasty dinner in no time.

Spice Rubbed Seared Ahi Tuna with Roasted Asparagus

  • Recipe Type: Main
  • Author: GougeGoods
  • Prep time: 10 mins
  • Cook time: 10 mins
  • Total time: 20 mins
  • Serves: 2 servings

Dinner in less than 20 minutes – Spice-Rubbed Seared Ahi Tuna with Balsamic Reduction and Roasted Asparagus.


  • 2 Ahi Tuna filets (6-8 oz. each)
  • 1 Tablespoon crushed cumin seeds or ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne
  • 1 Tablespoon coarsely ground black pepper
  • 3 Tablespoons balsamic vinegar
  • Juice of ½ lemon
  • 4 garlic cloves, peeled and minced
  • 1 large handful asparagus stalks
  • ¼ yellow onion, cut into thin slices
  • 4 Tablespoons olive oil



  1. Preheat the oven to 400’ F.
  2. Wash and pat dry the asparagus stalks.
  3. Cut the bottom ¼- ½ inch off the stalks.
  4. Lay the stalks side by side on a baking sheet.
  5. Sprinkle half of the minced garlic and the onion over the stalks.
  6. Drizzle 1-2 Tablespoons olive oil over the stalks.
  7. Sprinkle generously with salt and coarsely ground black pepper.
  8. Place the asparagus in the pre-heated oven.
  9. Allow to cook for 10 minutes, checking after five to add more oil if the stalks look dry.

Balsamic Vinegar Reduction

  1. Heat a small pan over medium heat.
  2. Add the balsamic vinegar, lemon juice, and garlic.
  3. Stir.
  4. Let the mixture simmer until it begins to thicken.
  5. Once the mixture has thickened, remove from heat.
  6. Set aside.


  1. Mix the crushed cumin seeds, salt, and cayenne in a small bowl.
  2. Press the spice mixture followed by the coarsely ground black pepper into each side of each tuna filet.
  3. Heat 1-2 Tablespoons olive oil in a cast-iron skillet over medium heat.
  4. Allow the pan to heat until it starts to smoke.
  5. Spread the oil over the pan using a plastic spatula.
  6. Add the filets.
  7. Cook each filet 1 ½ – 2 minutes per side for rare steaks, a few minutes more per side for more cooked filets.
  8. Place each filet on a plate.
  9. Drizzle each filet with the balsamic reduction.

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