Background and History:
Seared Ahi Tuna, also known as Yellowfin Tuna, has gained immense popularity for its delicate flavor and melt-in-your-mouth texture. While the technique of searing tuna is not exclusive to any particular region, it’s often associated with Asian and Hawaiian cuisine, where fresh seafood is abundant. Ahi tuna is typically served rare to medium-rare, preserving its natural richness.
- 2 Ahi Tuna steaks (6-8 ounces each)
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon black sesame seeds
- 1 tablespoon white sesame seeds
- 1 teaspoon grated fresh ginger
- 1 teaspoon wasabi paste (optional)
- Salt and black pepper to taste
- Fresh cilantro or green onions for garnish
- Lime wedges for serving
Preparation Time: 15 minutes
Cooking Time: 5 minutes
- In a shallow dish, mix the sesame oil, soy sauce, grated ginger, and wasabi paste (if using). This creates your marinade.
- Place the Ahi Tuna steaks in the marinade, turning to coat them evenly. Allow them to marinate for about 10 minutes at room temperature, turning once.
- In a separate shallow dish, combine the black and white sesame seeds.
- Remove the tuna from the marinade and gently pat it dry with paper towels. Season the tuna with a pinch of salt and black pepper.
- Coat the tuna steaks evenly with the sesame seed mixture, pressing the seeds onto the surface.
- Heat a non-stick skillet or a grill pan over high heat. Once it’s smoking hot, add the tuna steaks.
- Sear the tuna for about 1-2 minutes per side for rare, or up to 4 minutes per side for medium-rare. Adjust the cooking time to your preference, but avoid overcooking to keep the tuna tender.
- Remove the seared tuna from the heat and let it rest for a minute.
- Slice the tuna into thin pieces, and garnish with fresh cilantro or green onions. Serve with lime wedges on the side.
Nutrition Facts: (Per serving)
- Calories: 320
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 55mg
- Sodium: 650mg
- Total Carbohydrates: 4g
- Dietary Fiber: 1g
- Sugars: 1g
- Protein: 34g
- To retain the rare to medium-rare texture, make sure your tuna is of high quality and very fresh.
- The wasabi paste adds a kick of heat. Adjust the amount to your taste.
- Seared Ahi Tuna is often served with pickled ginger, soy sauce, and wasabi as accompaniments.
- Check for potential seafood and soy allergies among your diners. Adapt the recipe as needed to accommodate any dietary restrictions or allergies.