On Friday I bought some fresh Ahi and Albacore tuna. Fresh off the boats over at the fish market by my house. It’s been a bad year for ahi and fresh Pacific albacore is seasonal – only available in the summer. But I got both! The guy at the fish market said he found a new hook-up for fresh Ahi so he should get it in once a week now. Yay!<\/p>\n
On Friday I seared it. Love seared tuna but you can only use really fresh fish for it to be perfect and pink. For this I found a recipe on line and changed it up for me<\/p>\n
Ahi tuna steak (I had him cut mine to 1″ thick)
\n2 Tbsp dark sesame oil
\n2 Tbsp low sodium soy sauce
\n1 Tbsp of grated ginger
\n1 clove garlic, minced
\n1 teaspoon fresh lime juice
\nSesame seeds<\/p>\n
Mix the marinade ingredients together in a ziploc bag and coat the tuna steaks with the marinade, seal tightly getting the excess air of out of the bag, and refrigerate for at least an hour. I say 2-3 hours.<\/p>\n
Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steak from the marinade and sear for about 2 minutes to a minutes on each side (for a 1″ thick steak.) The time will depend on how rare you like it. When you flip to 2nd side, sprinkle on the sesame seeds.<\/p>\n
Remove from pan and slice into 1\/4-inch thick slices. It’s perfect on its own, over sticky rice or salad! This turned out FANTASTIC! I think I will try some sliced avocado with it next time too!<\/p>\n