Seared ahi tuna recipe

Seared ahi tuna recipe

After completing graduate college in the late 80s, I spent a yr studying martial arts at Kyoto University in Japan.

The college cafeteria served a lot of things that 1 would never encounter in the states (natto spaghetti for illustration), but one thing they did serve that I couldn’t get sufficient of was seared ahi tuna, prepared fresh to order.

It was typically served with white rice, a minor shoyu, some radish sprouts, a few slivers of nori, and some toasted sesame seeds. One particular ample serving may have expense as much as 200 yen (

$two) but I consider it was almost certainly less.

Seeing a recipe for seared ahi in the South Seaside Diet regime Cookbook received me contemplating yet again of this tasty fish, and I found some beautiful steaks at Whole Meals. The South Seashore recipe calls for the steaks to be seared with peppercorns.

I was seeking for a far more Asian twist, so I made up my very own marinade with tamari, sesame oil and ginger.

Ahi tuna is also acknowledged as yellowfin tuna. To make seared ahi, you require to start with quite fresh, sushi-grade ahi, as you will only be lightly searing the outside, leaving the within raw. Not even unusual, but raw. The freshness and the quality of the fish make a enormous distinction with this dish, so don’t even attempt it with a reduced grade of fish.

Seared Ahi Tuna Recipe

  • Prep time: one hour, five minutes
  • Cook time: five minutes

Substances

  • two (six-8 ounce) ahi tuna steaks (3/four of an inch thick)
  • 2 Tbsp dark sesame oil
  • 2 Tbsp soy sauce (or two teaspoons of wheat-free of charge tamari for gluten-free of charge choice)
  • 1 Tbsp of grated fresh ginger
  • one clove garlic, minced
  • one green onion (scallion) thinly sliced (a few slices reserved for garnish)
  • one teaspoon lime juice

1 Mix the marinade components with each other and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

two Heat a non-stick skillet more than medium large to large heat. When the pan is scorching, get rid of the tuna steaks from the marinade and sear them for a minute to a minute and a half on every side ( even a tiny longer if you want the tuna significantly less uncommon than pictured.)

three Take away from pan and slice into 1/four-inch thick slices. Sprinkle with a few green onion slices.

Can serve plain, with white rice, or in excess of lettuce or thinly sliced cabbage or fennel. Shown served more than sliced fennel salad.

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Inspiration from The South Seaside Diet regime Cookbook. The South Seaside Diet Cookbook edition seasons the tuna with salt, pink peppercorns and olive oil.

Elise Bauer is the founder of Merely Recipes. Elise launched Basically Recipes in 2003 as a way to maintain track of her family’s recipes, and along the way grew it into one of the most well-liked cooking websites in the world. Elise is focused to assisting property cooks be productive in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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