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AHI TUNA
Ahi tuna is also known as yellowfin tuna. To make seared ahi, you need to start with very fresh, sushi-grade ahi, as you will only be lightly searing the outside, leaving the inside raw. Not even rare, but raw. The freshness and the quality of the fish make a huge difference with this dish, so don't even attempt it with a lower grade of fish.
Seared Ahi Tuna Recipe
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INGREDIENTS
• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
• 2 Tbsp dark sesame oil
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juice
• Sesame Seeds
METHOD
1 Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate. Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.
2) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so. While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.
3 Heat a non-stick skillet over medium high to high heat and add 1 tablespoon of sesame oil. When the pan is hot, remove the tuna steaks from the marinade and sear them for 30-40 seconds on each side (even a little longer if you want the tuna less rare than pictured.)
4 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
5 Serve with sliced Ginger
Ahi tuna is also known as yellowfin tuna. To make seared ahi, you need to start with very fresh, sushi-grade ahi, as you will only be lightly searing the outside, leaving the inside raw. Not even rare, but raw. The freshness and the quality of the fish make a huge difference with this dish, so don't even attempt it with a lower grade of fish.
Seared Ahi Tuna Recipe
PRINT OPTIONS
• Print (no photos)
• Print (with photos)
INGREDIENTS
• 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
• 2 Tbsp dark sesame oil
• 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
• 1 Tbsp of grated fresh ginger
• 1 clove garlic, minced
• 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
• 1 teaspoon lime juice
• Sesame Seeds
METHOD
1 Get a glass baking dish or other non-reactive container to marinade the tuna in. You want the tuna steaks to fit snuggly in the dish so that they are surrounded nicely with the marinade. Pour the marinade into the dish and put the tuna steaks in and kind of swirl the marinade around so that you coat the fish well. Cover with some plastic wrap and refrigerate. Another option is to pour the marinade in a large zip lock bag, add the tuna, and then squeeze out the air. Marinade for 30 minutes to an hour, turning the tuna about half way through.
2) Remove tuna from fridge and let stand at room temperature for about 20 minutes or so. While the pan is heating, arrange your sesame seeds on a flat dish. Roll the tuna around in the seeds pressing down as you roll ensuring the seeds are packed into the tuna nicely.
3 Heat a non-stick skillet over medium high to high heat and add 1 tablespoon of sesame oil. When the pan is hot, remove the tuna steaks from the marinade and sear them for 30-40 seconds on each side (even a little longer if you want the tuna less rare than pictured.)
4 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
5 Serve with sliced Ginger
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