- Seared Asian Style Ahi Tuna
Many people think “Ahi Tuna? That’s expensive, I can’t make that.” But with portion sizes like this, it is no more money than serving steak. Probably even less, actually – and healthier for you! Bruce made this for my Mom’s Birthday Brunch. Mom was impressed, and felt like we really made a big fuss for her (even though, secretly, it wasn’t that hard to make!)
Had he taken the 5 of us out to eat, even to an mid-range eatery, it would have been 3-5 x the total cost! SO, it is actually much more economical than you think! And…Mmm, It’s Divine!
Seared Ginger-Soy Marinated AHI TUNA
2 Tuna Filets, one inch thick. [Total weight should be 16-24 ounces of tuna filets]
1 tsp lite soy sauce
1 tsp chopped or grated fresh ginger
½ tsp of honey
Ground black pepper
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. It would go great with our Tropical Mango Salsa Recipe, too. In the photo, we are serving our Ahi Tuna with Pineapple Quinoa, Asian Style Slaw (recipe below), and ** Crispy Fried “Noodles”.
To make the Asian Style Slaw:
In a metal or glass mixing bowl, toss 2 cups of mixed julienne vegetables (Any combination of 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.
** TIP! ~ To make the crispy “noodles”: The “crispy noodles” are store-bought wonton skins, deep fried at 350 F (176.6 C) until golden. You can also cut them in half into two rectangles, or diagonally into triangles before frying. **
That’s It! We hope you give this one a try. It is Fabulous!
Enjoy, and Happy Eating!!