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When properly seared or served raw, ahi tuna tastes more tender, mild and oily. The most reliable cooking methods for producing perfectly prepared ahi tuna are baking, grilling or sauteing a filet in a skillet.

Check out this delicious recipe from: chewoutloud.com

MARINATED SEARED AHI TUNA

Here’s the most amazing Marinated Seared Ahi Tuna you can make at home! It’s bursting with flavour, super easy to make, and fantastic as an appetizer or healthy dinner.

INGREDIENTS:

• 2 TB regular strength soy sauce, or gluten-free tamari 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 ½ pounds fresh ahi tuna steaks, about 1 1/2-1 2/3 inches thick
• 3 TB canola or vegetable oil, for searing
• Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.
• Optional: Sriracha Mayo for drizzling, really good!

STEP 1

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.

STEP 2

Heat 3 TB oil in a large heavy skillet – use aluminum or stainless steel; not nonstick, as it won't sear – until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)

STEP 3

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.

STEP 4

Serve chilled or at room temp. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.