MARINATED SEARED AHI
PREP TIME 10 mins
COOK TIME 2 mins
TOTAL TIME 12 mins
From: Chew Out Loud
Recipe type: appetizer, main dish
Serves: 6
INGREDIENTS
DIRECTIONS
NOTES
Source: Chew Out Loud
PREP TIME 10 mins
COOK TIME 2 mins
TOTAL TIME 12 mins
From: Chew Out Loud
Recipe type: appetizer, main dish
Serves: 6
INGREDIENTS
- 2 TB regular strength soy sauce
- 2 TB freshly squeezed lemon juice
- 1 TB Asian toasted sesame oil (found in the Asian aisle)
- 2 tsp garlic powder
- 2 tsp granulated sugar
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 2 to 21/2 lbs fresh ahi tuna steaks, about 1½-1⅔ inches thick
- oil for cooking
- Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.
- Optional: Sriracha mayo for drizzling (really good!)
DIRECTIONS
- In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
- Heat 3 TB oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1½ minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1½ inches thick, sear for only 1 minute per side.)
- Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
- Serve chilled or at room temp, over your favorite salad greens. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.
NOTES
- Seared ahi is best eaten on same day. However, leftovers can be tightly wrapped and chilled for up to 1 day.
- A good quality Riesling is superb with this dish!
Source: Chew Out Loud