I didn’t discover Ahi Tuna until I was in my 30’s – It was one of those “where have you been all my life?” Moments. Another great thing about Ahi Tuna is that it’s quick! You just sear it enough to slightly cook each side. The center should definitely be pink for you to really enjoy it at it’s best.
After it’s done, I love to dip it in some soy sauce with wasabi! It’s like sushi without the rice; so, if you’re watching carbs, just sayin’ it’s perfect. I paired this with a yummy citrus salad and I’m including my recipe for the dressing to that. Enjoy!
What you’ll need:
- 2 ahi tuna steaks
- 1/4 cup of black sesame seed
- 1/4 cup of white sesame seed
- 2 Tablespoons of seasame oil
- 1Tablespoon of Hoisin sauce
- 2 Tablespoons of low sodium soy sauce
- Fresh ground ginger
- 1/2 tsp red pepper flakes
- 1/2 tsp paprika
- 1 tsp rice vinegar
- Salt and pepper
- Olive oil
Step by step:
Start by patting dry your tuna steaks. Then, rub sesame oil on the two tuna steaks.
Next, combine the rest of the ingredients except for sesame seeds in a small bowl. Toast sesame seeds in a frying pan on medium high heat just long enough that some of the white seeds start turning a light brown.
Pour the toasted sesame seed on a platter. Dip the tuna steaks in the marinade mixture and salt and pepper each steak before covering in the sesame seeds. Turn the steaks until seeds are covering all sides.
Heat up a frying pan with a few tablespoons of olive oil over medium high heat. Pan should be slightly smoking before you put the steaks in.
Place the steaks in on a large side and cook for 1 1/2 mins to 2 mins. We want the side to be toasted but not burned. Flip and do the same to the other large side. Then take tongs and hold the tuna on each side for 30 -45 seconds.
Some of the seeds will fall off and that’s ok. Remove the steaks after all sides are seared, wrap in foil and place in the freezer while you make your salad. This stops the tuna from over cooking and will allow you to cut your tuna into beautiful slices.
After tuna is cooled (15-20 minutes), slice and serve!
Orange Ginger Dressing
- 1/4 cup apple cider vinegar
- 1/4 cup olive oil
- 2 T honey
- Pinch of red pepper
- Salt and pepper to taste
- Zest from one orange
- Ground fresh ginger (approximately 2 Tsps)
Put all ingredients in a mason jar, then cover with a lid and give it a good shake. Take lettuce or kale (about 4 cups or more) and pour enough of the dressing on the kale to give it a generous coating. I find kale works better for this recipe because you can toss in the dressing and it doesn’t wilt or get soft. Add some oranges and pine nuts and toss the salad, then serve.