Seared Ahi Tuna Recipe
INGREDIENTS
- 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
METHOD
1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2 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.)
3 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.
From
http://www.elise.com/recipes/archives/001681seared_ahi_tuna.php
Last night we tried the recipe above. Marie and I enjoyed it. Raw fish was too much for Becca! We cooked one 1/2 lb. piece of ahi and split it between the two of us. It was enough protein for a meal and tasted quite good. We agreed that the marinade was overpowering the fish and would tone that down next time.
