Seared Ahi Tuna

Seared Ahi Tuna

This recipe comes from Elise Bauer over at Simply Recipes and can be found here.  Elise’s version calls for a quicker searing process and a more rarely cooked fish.  I, however, prefer the ahi to be cooked medium (with some pink in the middle) instead of medium-rare.  The great fact about ahi tuna is it tastes great no matter what the cooking technique is, so really sear the fish according to your personal preference.

* 2 ahi yellowfish tuna steaks (6-8 ounces each)

* 2 tablespoons dark sesame, or peanut oil

* 2 tablespoons soy sauce

* 1 tablespoon ginger

* 1 clove garlic, minced or pressed

* 1 green onion thinly sliced (more for sprinkling on final dish)

* 1 teaspoon lime juice (lemon works fine too)

1.) Begin by preparing the ahi tuna marinade: mix lemon/lime juice, green onion, garlic, ginger, soy sauce, and sesame/peanut oil in a bowl.  Whisk to combine.  Add tuna to mixture and coat thoroughly.  Allow to marinate for at least an hour, but can be refrigerated over night.

2.) Heat up a medium non-stick skillet on medium-high heat (for searing).    When the pan is thoroughly hot, remove tuna steaks and sear for 1-4 minutes on each side.  1 minute on each side will yield an extremely rare steak like Elise’s here, but 3-5 minutes will yield a more well done (but still pink) tuna steak.

3.) Remove from pan and cut into 1/4 inch slices (so, very thin).

4.) Plate and serve with pea pesto (recipe here) and sprinkled green onions and/or cilantro.  Makes 4 servings.  Enjoy!

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