Marinated Seared Ahi Tuna
Packed with exquisite flavors, this dish is incredibly simple to prepare and works wonders as both an appetizer and a nutritious dinner option.
- Bowl
- Glass or Ceramic Dish
- Large Heavy Stainless Steel Skillet
- Flat, Steel Spatula
- Cutting Board
- Sharp Knife
For the Marinade
- ⅓ tablespoon regular strength soy sauce or gluten-free tamari sauce
- ⅙ tablespoon Asian toasted sesame oil ((found in the Asian aisle))
- ⅓ teaspoon garlic powder
- ⅓ teaspoon granulated sugar
- ⅙ teaspoon kosher salt
- ⅙ teaspoon freshly cracked black pepper
- ⅓ tablespoon freshly squeezed lemon juice*
For Ahi Tuna
- 0.42 pounds fresh ahi tuna steaks ((approximately 1½-1⅔ inches thick))
- ½ tablespoon canola or vegetable oil, for searing
- Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.
- Optional: Sriracha mayo for drizzling ((recommended))
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In a bowl, whisk together the first 7 ingredients to make the marinade.* Pat dry the tuna steaks and place them in a glass or ceramic dish. Pour the marinade over the fish, turning to coat well. Cover tightly and refrigerate for several hours, up to overnight. Turn the fish over at least once during the marinade time.
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Heat 3 tablespoons of oil in a large heavy stainless steel skillet until the oil is smoking. Sear the ahi steaks for 1 1/2 minutes per side on high heat, being careful when flipping with a flat, steel spatula. If the tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.
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Transfer the seared ahi to a large cutting board and let it rest/cool for 10 minutes. Use a very sharp (serrated works well) knife to slice the tuna thinly across the grain.
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Serve the sliced tuna chilled or at room temperature. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.
- If marinating the ahi overnight and concerned about overcooking due to acidity, add lemon juice 1-2 hours prior to cooking.
- Seared ahi is best enjoyed on the same day, but leftovers can be tightly wrapped and refrigerated for up to 1 day.
- For a lower sodium version, use reduced sodium soy sauce.
- To ensure the dish is gluten-free, use soy sauce labeled gluten-free, such as Tamari, our favorite gluten-free soy sauce.
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