Seared Ahi Tuna Steaks
Ingredients
- 2 Ahi tuna steaks (Yellowfin sushi grade tuna steaks; about 4 oz. each, 1" thick)
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey
- 1/2 teaspoon kosher salt
- 1 tablespoon lemon juice
- 1/4 teaspoon black pepper to taste
- 1/4 teaspoon cayenne pepper
- 1 tablespoon canola oil or olive oil
- 2 scallion green onions (garnish for the dipping sauce and on the rice)
- 1/3 cup toasted sesame seeds
- 1 tablespoon toasted black sesame seeds
- 1 lime (cut into wedges for garnish)
- 2 cups jasmine rice (cooked)
- 2 cups edamame (cooked and salted)
Instructions
- Pat the ahi tuna steaks dry with a paper towel. Place in a bowl or inside a plastic bag.
- Prepare marinade.
- Prepare marinade: Mix the soy sauce, toasted sesame oil, honey, kosher salt (lemon juice - omit if marinating for more than 1 hour before cooking), pepper, and cayenne pepper until honey is fully dissolved. Pour half of the marinade over the ahi tuna steaks and turn over to coat completely. Optional: Marinate for at least 10 minutes, or up to overnight in the refrigerator. Reserve half of the marinade to serve as a dipping sauce.
- Heat a medium skillet (preferably non-stick or a well-seasoned cast iron skillet) on medium-high to high until hot.
- Add the oil (1 tablespoon) to the hot pan. Sear the tuna for 2 minutes on each side for medium rare ( 3 minutes for medium-well to well, 1 minute for rare. This will vary based on thickness of the tuna steaks.Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used.
- Remove the tuna to a cutting board. Slice into 1/2 inch slices and serve garnished with green onions and fresh lime slices.
Notes
Note: Please ensure you use sushi grade tuna, only.
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