Ginger-Soy SEARED AHI TUNA ~ A Recipe Simple to Make yet is ‘Taste’-Fully Elegant to Serve!

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Seared Asian Style Ahi Tuna

Many people think “Ahi Tuna? That is expensive, I can’t make it.”  But with portion sizes like this is no more money than serving steak.  Maybe even less, and healthier for you.  Bruce made this for my Mom’s Birthday.  Mom was impressed, and felt we treated her special (even though it wasn’t THAT hard to make!)

Had we taken the 5 of us out to eat, even to a ‘dive’, it would have been 3-5 x the total cost! SO, it is actually more economical than you think! And…Mmm, Divine!

Ginger-Soy SEARED AHI TUNA

Serves 4

* Ingredients:
2 Tuna Filets, one inch thick. [Total weight should be 16-24 ounces of tuna filets]
1 tsp lite soy sauce
Pinch salt
1 tsp chopped or grated fresh ginger
½ tsp of honey
Ground black pepper

* Method:
1. Mix the ingredients together, and rub on the raw tuna.
2. Let marinate 20 minutes.
3. Take fish out of marinade and pat dry.
4. Heat 1 tsp sunflower or peanut oil in non-stick 12 inch skillet or wok until the oil begins to smoke a little
5. Place tuna in hot pan.
6. Assuming each tuna filet is about 1” thick, sear no more than 45 seconds on each side.
7. Remove Tuna from pan to a cutting board. Using a very sharp knife, slice tuna into 1/4 inch slices (thinner is ok too), but not so thin it falls apart. The tuna should have a beautiful pink center.

Optional dipping sauce for the Tuna:
1. After removing tuna from the pan, turn the flame very low. Add 1 Tblsp Shaohsing rice wine, 2 Tblsp water, 1 tsp soy sauce, dash sesame oil, handful sliced scallions, 1 tsp chopped fresh ginger and a few grinds black pepper. Allow to cook for only about one minute, stirring well. I suggest you serve the sauce on the side in a small dipping bowl.

Suggestions: Serve your tuna with rice, quinoa, or couscous. (ours is pineapple quiniao) We love serving tuna with Asian Style Slaw, & Crispy Fried “Noodles”.

To make the Asian Style Slaw:

In a metal or glass mixing bowl, toss 2 cups of mixed julienne vegetables (Carrots, cabbage, jicama, fennel, fresh sweet peppers, red onion, etc) with 1 Tblsp rice wine vinegar, 1 Tblsp sugar, and a pinch of salt. For those cilantro lovers, add 1 Tblsp of fresh chopped cilantro.

To make the crispy “noodles”: The “crispy noodles” are store-bought wonton skins, deep fried at 350 F until golden. You can also cut them in half into two rectangles, or diagonally into triangles before frying.

That’s It! Enjoy!

If you decide to give it a go, please check back and let us know how it comes out!

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