Ahi Tuna Spice Rub Recipes

SPICY RUB FOR SEARED TUNA STEAKS

Steps:

• Whisk 2 tablespoons olive oil, lemon zest, coriander, black pepper, ginger, salt, and cinnamon in a small bowl; rub tuna steaks with spice mixture.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear tuna in the hot oil until browned but still pink in the center, about 3 minutes on each side.

FENNEL-CRUSTED AHI TUNA WITH LEMON AïOLI OVER COUSCOUS

Steps:

• Combine first 3 ingredients in heavy small skillet. Toast over medium heat until fragrant, shaking skillet occasionally, about 3 minutes. Grind spice mixture in spice grinder. Transfer to bowl; mix in 1 teaspoon salt.
• Whisk mayonnaise, lemon juice, chives, and half of garlic in small bowl. (Can be made 2 days ahead. Store spice mixture airtight at room temperature. Cover and refrigerate lemon aioli.)
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add carrot and onion and sauté until crisp-tender, about 3 minutes. Add thyme and remaining garlic and sauté 1 minute. Add 2 1/4 cups water and remaining 1/2 teaspoon salt; bring to boil. Add sugar snap peas and cook until crisp-tender, about 1 minute. Using slotted spoon, transfer peas to plate. Immediately add couscous to water in skillet and stir to combine. Cover and remove from heat. Let stand 5 minutes. Fluff couscous with fork. Transfer to bowl and cool completely. Mix in sugar snap peas and dill. Season to taste with pepper. (Couscous can be made 2 hours ahead. Let stand at room temperature.)
• Prepare barbecue (high heat). Coat tuna with 6 tablespoons oil. Sprinkle with spice mixture. Grill tuna until seared outside and rare in center, about 4 minutes per side. Refrigerate uncovered for 1 hour, then cut into 1/2-inch-thick slices. Spoon couscous onto plates. Top with tuna and drizzle with lemon aioli.

SPICE-RUBBED SEARED TUNA STEAKS WITH BALSAMIC REDUCTION

Steps:

• Gather the ingredients.
• Make the balsamic reduction : Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat.
• Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving. The reduction will thicken slightly as it cools.
• If your tuna fillet is not already sliced into servings, slice into 4 rectangular steaks of equal size. In a small bowl, combine the salt, coriander, paprika, and cayenne pepper. Lay the tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides.
• Evenly coat the tuna steaks with the freshly ground black pepper and gently press it in so that it adheres to the surface, being careful not to smash the flesh.
• Place a thick-bottomed frying pan or cast-iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about 1 minute per side or until the desired doneness is reached.
• Remove the tuna steaks and place them on a cutting board. For presentation, cut each steak diagonally into 4 to 5 slices and fan on a plate. Serve with a small amount of sauce drizzled alongside. Garnish with a lemon wedge and enjoy.

PAN SEARED BLACKENED AHI TUNA

Steps:

• Rinse the fish and pat dry with paper towels. Slice into 1/2 inch steaks.
• In a small bowl mix together the spices and set aside.
• Place a frying pan or cast iron skillet over high heat until it starts to smoke. Keep kitchen area well ventilated.
• Toss the ahi tuna in melted butter and then coat with spice mixture on both sides. Press spice mixture to adhere. Immediately sear on high heat each side for 10 seconds for pink in the middle, or for no more then 30 seconds per side to cook through well. Serve immediately.

HOW TO MAKE BLACKENED AHI TUNA

Steps:

• Combine blackened seasoning ingredients together in a small bowl.
• Place ahi tuna steaks on a cutting board or plate. Dry all sides with a paper towel.
• Sprinkle half of the seasoning on the top side of the ahi tuna steaks and rub it in.
• Turn steaks over and sprinkle the remaining blackened seasoning on the other side of the steaks. Rub in completely on all sides (edges as well!).
• Heat a cast iron or metal pan on the stove. Let heat for 2-minutes and then add butter.
• Let butter melt and make sure the pan is hot (should be 4-5 minutes since first turned on).
• Place seasoned ahi tuna steaks flat side down (either side is fine, but the larger flat side).
• Let sear for 60-seconds (don't move until 60-seconds are up).
• Flip over (using tongs) and sear the other side for an additional 60-seconds.
• After fully seared, remove from the heat and onto a cutting board. Turn off the stove.
• Let the blackened ahi tuna steaks cool for 3-5 minutes.
• Slice in thin pieces (about ¼-½" thick slices).
• If making extra, make sure to place in fridge in an airtight container immediately. Should be in fridge no more than 2-3 days.

FIVE-SPICE TUNA

Steps:

• In a large bowl of shallow dish, combine the first six ingredients. Add tuna and turn to coat. Refrigerate for 15 minutes., Drain tuna, discarding marinade. Place tuna on a broiler pan coated with cooking spray. Broil 3-4 in. from the heat until fish flakes easily with a fork, 3-5 minutes on each side .

SPICE-RUBBED SEARED AHI TUNA STEAKS WITH BALSAMIC REDUCTION

Steps:

• Make the balsamic reduction: Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat. Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving. The reduction will thicken slightly as it cools.
• Slice the tuna fillet into four rectangular steaks of equal size. In a small bowl, combine the salt, coriander, paprika and cayenne pepper. Lay the tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides.
• Evenly coat the tuna steaks with the freshly ground black pepper, and gently press it in, so that it adheres to the surface, being careful not to smash the flesh.
• Place a thick-bottomed frying pan or cast iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about one minute per side, or until desired doneness is reached.
• Remove the tuna steak and place on a cutting board. For presentation, cut each steak diagonally into 4-5 slices and fan on a plate. Serve with a small amount of sauce drizzled alongside. Garnish with additional lemon if desired.

AHI TUNA SPICE RUB

Steps:

• Mix Chinese five-spice powder, sesame seeds, sugar, white pepper, salt, ground ginger, garlic powder, Sichuan pepper powder, ground anise, black pepper, and red pepper flakes together in a jar; seal and shake to mix.