Seared Ahi Recipes

SUPER EASY SEARED AHI TUNA

Steps:

• With a sharp knife, cut the tuna into 4 large pieces for appetizer portion, 2 large pieces for dinner portion. Use your judgment on what shape you want to cut your tuna because not all tuna is the same size or shape. However, the shape should somewhat resemble a miniature brick.
• Season the tuna pieces with salt and pepper. Coat lightly on all sides with bread crumbs. Heat olive oil in a large heavy skillet over high heat. The pan should be as hot as you can get it. Place the tuna in the pan, and sear on each side for about 45 seconds for small portions, or 1 minute for large. Remove from pan. The tuna will be very rare.
• Slice each 'brick' into 1/4 inch thick slices, and fan out on a serving plate. Enjoy plain, or with the condiments of your choice.

SEARED AHI TUNA

Steps:

• Add the sauce ingredients to a small bowl and mix together. Give it a taste and adjust ingredients if needed. Set aside.
• Season both sides of the tuna steaks with salt & pepper.
• Add the oil to a skillet over medium-high heat (or even hotter) and let the pan get very hot (oil should be smoking a bit). Sear the tuna for 45 sec - 1 minute per side.
• Slice the tuna and serve it with the sauce, sesame seeds sprinkled over top, and chopped scallions.

SEARED AHI MARINADE

Steps:

• Mix the sesame oil, soy sauce, ginger, garlic, green onion and lime juice in a non metal bowl. Add ahi and coat , cover tightly, and refrigerate for about an hour.
• Toast the sesame seeds in a pan until light brown (I prefer a blend of white and black sesame seeds- the black ones are hard to find, try an asian market). Remove seeds and allow to cool on a flat plate (you will use this plate to dredge the tuna in)- add cracked pepper.
• Add olive oil to a skillet and allow it to get HOT.
• Dredge the ahi in the sesame seeds and pepper to coat and add to the hot pan.
• Cook only two or three minutes on each side so that the ahi is seared on the outside and rare on the inside.
• Serve with white rice and green beans that have been either roasted or cooked and drizzled with sesame oil. Sprinkle any extra sesame seeds over the top.
• garnish with remaining green onion and ENJOY!

PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME

Steps:

• In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
• Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

SIMPLE SEARED AHI

Steps:

• Rub the tuna with the oil. Season well with salt and pepper.
• Heat a heavy pan over high heat; throw the tuna in the pan and sear it for just a few minutes on each side. You want the middle to be rare. (If you insist on cooking it through, just make sure you don't overcook it). Slice and serve.

SESAME CRUSTED SEARED TUNA

Steps:

• Mix the Sesame Crust ingredients together in a small bowl.
• Pat dry the ahi tuna with paper towels.
• Place ahi tuna on a plate, coat all sides with soy sauce. This will help the sesame spice adhere to the tuna.
• Generously sprinkle all sides of the ahi tuna with the sesame mix, pressing it down into the flesh. Coat the sides. Read through the rest of the directions before starting because the next part goes very quickly.
• The goal here is to get a nice golden sear on all sides without cooking the ahi tuna all the way through. HOT PAN is key.
• Heat a cast-iron skillet over medium-high heat, until very very hot. Place tongs, metal spatula and splatter guard (or lid) near the stove. When the pan is hot a flick of water should sizzle loudly. Once the skillet is hot, turn the fan on high. Add the oil and coat the pan and let it get hot. Carefully lay the tuna in the pan, pressing it down into the skillet with a metal spatula. Sear 45-60 seconds ( or longer)- checking the underneath by lifting one corner to see if it is golden. If golden, carefully flip. If not golden, turn the heat up. Sear the other side, 60-90 seconds until golden. Sear the long edges using tongs to hold it upright.
• Place on a cutting board, blot if you like, then using a very sharp knife, thinly slice, and serve.
• At this point, you could also refrigerate up to 3 days, and serve this later, chilled. Either way is good.

5-MINUTE SEARED AHI TUNA

Steps:

• Pat the tuna dry. Sprinkle liberally with kosher salt and fresh ground black pepper on both sides.
• Heat the olive oil in a medium skillet over medium high heat. Add the steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. Slice the tuna against the grain into 1/2 inch slices. Serve immediately.

MARINATED SEARED AHI TUNA

Steps:

• Marinade: In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
• Sear: Heat 3 TB oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
• Rest/Cool: Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
• Serve: Serve chilled or at room temp, over your favorite salad greens or crispy Asian salad. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.

OUTBACK STEAKHOUSE SEARED PEPPERED AHI RECIPE

Steps:

• Start by patting the ahi tuna dry with a paper towel. Then, place them in a mixing bowl and add the mustard paste to it. Mix them so that they get covered with it.
• Then, put the sesame seeds on a plate and roll the tuna pieces in it until they get completely covered in it. Put them back in the mixing bowl and let them rest for 5 minutes.
• After that, pour the coconut oil into a frying pan and heat it on medium heat. Then, add some chili powder to the pan and add the marinated fish into it.
• Cook one side of the fish for 2-3 minutes and then flip it. Cook the other side for the same amount of time. When the fish is cooked, take it out of the pan.
• For the dipping sauce, put the tamari sauce in a small bowl. Then, add the grated ginger, lemon juice, and maple syrup to it. Lastly, add some sesame oil and whisk everything together.
• Serve the seared peppered ahi with that delicious spicy dipping sauce.

SEARED AHI TUNA AND SALAD OF MIXED GREENS WITH WASABI VINAIGRETTE

Steps:

• Coat your steak with a combination of five-spice powder and grill seasoning or salt and pepper. Heat a grill pan or griddle over high heat. Spray grill surface or wipe with a thin layer of oil. Add tuna steak to the hot cooking surface and sear tuna 2 minutes on each side. Remove tuna from heat.
• Combine greens, radishes and cucumber in a bowl. In a smaller bowl, whisk wasabi, vinegar and soy sauce. Whisk in oil to combine dressing. Drizzle dressing over your salad and toss to coat evenly. Slice tuna on an angle and arrange on the salad.

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.

SEARED AHI TUNA STEAKS

Steps:

• Season the tuna steaks with salt and cayenne pepper.
• Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.