Seared Ahi Tuna With Apple Ginger Soy Sauce Recipes

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.

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.

DIPPING SAUCE FOR AHI TUNA

Steps:

• Mix mayonnaise, sugar, vinegar, soy sauce, garlic, ginger, sesame oil, pepper, and cayenne together in a small bowl.
• Let sit for 5 minutes before serving.

SOY GINGER-SEARED AHI TUNA

Steps:

• Combine the sherry, soy sauce, honey, garlic, lime juice, chili sauce, and ginger in small sauce pan. Put the tuna steaks in a baking dish and pour a quarter cup of the marinade over the steaks. Let stand at room temperature for 30 minutes (or refrigerated for up to two hours).
• Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high. (We like to use our indoor grill pan in the winter - just make sure it is smoking hot.).
• Remove the tuna steaks from marinade and pat dry. Brush the steaks on both sides with vegetable oil. Grill, turning once, for 3 to 5 minutes on each side. Be careful, as the tuna will get dry if overcooked.
• Meanwhile, put the remaining marinade in a small saucepan over medium-high heat and cook until reduced to syrupy consistency, about 10-15 minutes. Remove from heat and stir in sesame oil. Serve the tuna teaks with the soy-ginger glaze and top with a heaping portion of the pickled cucumbers.
• Pickled Cuke Preparation
• Put the cukes and red onion in a small bowl. Add the vinegar and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 15 minutes or up to 2 days.

SEARED SESAME-CRUSTED AHI TUNA

Steps:

• Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
• Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
• Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
• Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.