Seared Ahi Tuna

Here is a quick recipe for my seared ahi tuna that will make you feel like you are having a special meal without having to spend a fortune at a restaurant.

We are big fans of sushi at our house, but sushi is so expensive that it has really become maybe a once a year treat. I love to find ways to replicate restaurant meal favorites at home, and this seared ahi tuna has become one of my family’s most requested meals. It’s like a great sashimi or poke bowl type of meal, we serve it with a variety of bowl fillings to make your own combination, and everyone loves it.

I’m lucky that one of my favorite local stores almost always has these nice packages of ahi in the freezer section for a reasonable price, so I grab a couple packs whenever I see them. This takes literally 1 minute to cook.

I didn’t do a recipe card with specific quantities for this one because I really don’t think you need it it. This is so simple to make but feels so fancy.

Here’s what you’ll need:

• Fresh / frozen ahi tuna steaks or pieces

• soy sauce

• sesame oil

• white pepper

• neutral high temp oil for frying

How to make it:

If you’re tuna is frozen you will obviously want to thaw it first. Then I just drizzle a little soy sauce and sesame oil over the pieces of fish and sprinkle a little white pepper. The quantity doesn’t need to be very specific, just enough to get each piece of fish lightly seasoned. I turn the pieces over once or twice to make sure they are well coated.

This cooks so fast that I don’t even start cooking until all the other parts of meal are totally ready to go.

When you are ready, pour a couple of tablespoons of oil into a very hot pan. I like to use mostly a neutral oil, with a few dashes of toasted sesame oil added for extra flavor. You’ll want to be sure to have your exhaust fan on, as this is going to get smokey.

When the oil is just starting to smoke place the pieces of tuna in and watch your timer. After 30 seconds turn them over and cook another 30 seconds on the other side. Remove from the pan and get the next ones in. The goal is to get them nicely browned on either side but still very rare in the middle. Remember that fish continues to cook a little after it’s removed from heat, so you definitely want plenty of pink still visible in order to make sure you get that finished rare middle. I cook these just a few at a time and set them on a plate to rest.

When all the pieces are finished cooking, I like to slice them thin for serving. But you could serve them whole as well.

Serve it with:

• steamed rice

• spring mix / salad greens

• sliced cucumbers, or a marinated cucumber salad

• diced tomatoes

• edamame

• cubes of tofu, or my crispy salt and pepper tofu.

• furikake (Japanese rice seasoning)

• a simple ginger-soy dressing (whisk together sesame oil, rice vinegar and/or lemon juice, freshly grated ginger, soy sauce)