Seared Ahi Tuna

seared ahi tunaAhi 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 makes a huge difference with this dish, so don’t even attempt it with a lower grade of fish.

Method

1. Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side (even a little longer if you want the tuna less rare than pictured)

3. Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

(source simplyrecipes.com)

Shopping List

  • 2 (6-8 ounces) ahi tuna (yellowfin tuna) steaks (3/4 of an inch thick)
  • 2 Tbsp dark sesame oil
  • 2 Tbsp soy sauce
  • 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

 

Jean Raffaut
JLR Fisheries
Sustainable Fishery and Seafood Supplier
Your First Choice For
Sustainable Tropical Seafood

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