Seared Ahi Tuna

Ahi tuna, also known as yellowfin tuna, marinated in sesame oil, soy sauce, ginger, garlic, green onion, and lime juice, then pan seared.
Ingredients

Main Course
  • 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
  • 2 Tbsp dark sesame oil
  • 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
  • 1 Tbsp of grated fresh ginger
  • 1 clove garlic, minced
  • 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
  • 1 teaspoon lime juice

Santa Maria Rub (enough for a 4 pound roast)
  • 1 Tbsp Kosher salt
  • 1 Tbsp finely ground black pepper
  • 1 Tbsp garlic powder
  • 1 Tbsp onion powder
  • 1 teaspoon cayenne
  • 1 Tbsp dried oregano
  • 1 teaspoon dry rosemary (or fresh, finely minced)
  • 1/2 teaspoon dry sage
Directions
  • Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
  • Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
  • Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices. Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.

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