After finishing graduate college in the late 80s, I invested a yr learning martial arts at Kyoto University in Japan.
The school cafeteria served numerous factors that one particular would in no way encounter in the states (natto spaghetti for example), but one thing they did serve that I couldn’t get ample of was seared ahi tuna, ready fresh to order.
It was typically served with white rice, a minor shoyu, some radish sprouts, a handful of slivers of nori, and some toasted sesame seeds. One ample serving might have value as a lot as 200 yen (
$2) but I think it was possibly much less.
Seeing a recipe for seared ahi in the South Seashore Diet regime Cookbook received me considering yet again of this delicious fish, and I located some beautiful steaks at Whole Foods. The South Seashore recipe calls for the steaks to be seared with peppercorns.
I was hunting for a more Asian twist, so I made up my own marinade with tamari, sesame oil and ginger.
Ahi tuna is also identified as yellowfin tuna. To make seared ahi, you want to begin with very fresh, sushi-grade ahi, as you will only be lightly searing the outside, leaving the inside raw. Not even rare, but raw. The freshness and the high quality of the fish make a large difference with this dish, so don’t even attempt it with a lower grade of fish.
Seared Ahi Tuna Recipe
- Prep time: 1 hour, five minutes
- Cook time: 5 minutes
- two (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
- 2 Tbsp dark sesame oil
- 2 Tbsp soy sauce (or two teaspoons of wheat-free of charge tamari for gluten-totally free selection)
- 1 Tbsp of grated fresh ginger
- 1 clove garlic, minced
- 1 green onion (scallion) thinly sliced (a couple of slices reserved for garnish)
- 1 teaspoon lime juice
1 Mix the marinade ingredients with each other and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2 Heat a non-stick skillet in excess of medium high to substantial heat. When the pan is sizzling, take away the tuna steaks from the marinade and sear them for a minute to a minute and a half on every side ( even a little longer if you want the tuna less unusual than pictured.)
three Take away from pan and slice into 1/four-inch thick slices. Sprinkle with a couple of green onion slices.
Can serve plain, with white rice, or in excess of lettuce or thinly sliced cabbage or fennel. Proven served in excess of sliced fennel salad.
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Inspiration from The South Seaside Diet program Cookbook. The South Seashore Diet plan Cookbook version seasons the tuna with salt, pink peppercorns and olive oil.
Elise Bauer is the founder of Merely Recipes. Elise launched Just Recipes in 2003 as a way to hold track of her family’s recipes, and along the way grew it into a single of the most common cooking internet sites in the world. Elise is focused to helping property cooks be productive in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.