One of my favorite restaurant treats for an appetizer is Seared Ahi Tuna! It is a clean, fresh flavor and is a super healthy option not only for an appetizer, but as an entree or salad topping on its own. Surprisingly simple to make, we like to marinate ours for some added flavor along with some sesame seeds for a nice crunchy exterior.
Seared Ahi is one of those dishes you may never think to make at home- raw fish can sound daunting. I will tell you- this is super easy to make, and as long as you buy good quality fish, you’re in good hands! I purchase mine at Sprouts and 2 filets are enough for about 2-3 people, depending on the serving size.
Of course if you are pregnant, or have any medical concerns in which raw fish may be not so safe for you- try a nice (fully cooked) salmon recipe instead. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.
The type of Ahi Tuna we use, and the kind most readily available at any grocery store is called ‘Yellowfin Tuna’.
It has a bright, almost garnet colored interior. Yellowfin Tuna is usually always seared on the exterior with a rare interior. This is because when fully cooked, Yellowfin Tuna becomes dry. By simply searing the exterior, you’re creating a delicious cooked exterior, and a moist, tender and delicious interior.
To start, marinate the Ahi Tuna steaks in a Teriyaki like mixture. For our marinade, we use ginger (fresh, paste, or ground, you choose…we used paste), soy sauce, sesame oil, and a smidge of brown sugar. Of course- you can use a simple store-bought teriyaki sauce if you like as well. Then, coat each side with sesame seeds.
Next step- preheat a medium large skillet. I like to use a nonstick skillet as fish can really sick to cast iron or stainless steel. Spray a little bit of nonstick just to be safe, and once the pan is hot (but not smoking!) add the tuna steaks and sear on each side for about 3 minutes, or until they develop a nice crust, leaving the interior of the steak rare.
For added flavor, reserve a bit of marinade and baste your Ahi Tuna steaks after cooking!
Once the tuna steaks are cooked to your liking, cut them into slices, and serve as desired. I like mine just by itself with some avocado and a side of soy sauce to dip. It is delicious on its own in a spinach salad, too. You could also serve them as an entree with some fluffy white rice, some Asian rice salad, or even some corn salad!
If you are a fan of Seafood dishes, here are a few of our favorites!
- Easy Shrimp and Scallop Pasta
- How to Cook Mahi Mahi
- Baked Salmon with Rosemary and Pecan Crust
- Baked Salmon with Lemon Dill Sauce
- Crab Artichoke Dip
To healthy fresh food!- Kathi and Rachel
a delicious restaurant quality dish that's super fresh, healthy and delicious.
- 2 Ahi Tuna Steaks (about 4-6 ounces each, roughly 1 1/4 to 1 1/2 inch thick)
- 2 tbsp ginger paste (or fresh chopped ginger)
- 1/4 cup soy sauce
- 2 tsp sesame oil
- 1 tsp brown sugar
- 2 tbsp sesame seeds
Mix marinade ingredients (leaving out sesame seeds) in a shallow casserole dish. Reserve 1-2 tbsp if desired for basting.
Place Ahi Tuna stekas in marinade, and rotate until fully covered. Sprinkl .5 tbsp sesame seeds on each side (some will come off in the marinade and that is okay). Allow to marinate for a minimum of 30 minutes, or up tp 4 hours.
Preheat medium sized nonstick skillet on medium high heat. Spray wtih nonstick. Once hot, but not smoking, add ahi tuna steaks and sear for 3-5 minutes on each side, or until you reach level of crust desired. I
*If you choose to baste your ahi tuna steaks, baste each side once fully cooked with a silicon spatula using reserved marinade.
Allow to rest for about 5-10 minutes. Slice and serve immediately after resting period- side of avocado and soy sauce encouraged!
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.