After completing graduate school in the late 80s, I spent a year studying martial arts at Kyoto University in Japan. The school cafeteria served many things that one would never encounter in the states (natto spaghetti for example), but one thing they did serve that I couldn’t get enough of was seared ahi tuna, prepared fresh to order. It was usually served with white rice, a little shoyu, some radish sprouts, a few slivers of nori, and some toasted sesame seeds. One ample serving may have cost as much as 200 yen (~$2) but I think it was probably less. Seeing a recipe for seared ahi in the South Beach Diet Cookbook got me thinking again of this delicious fish, and I found some gorgeous steaks at Whole Foods. The South Beach recipe calls for the steaks to be seared with peppercorns. I was looking for a more Asian twist, so I made up my own marinade with tamari, sesame oil and ginger. Ahi tuna is also known as yellowfin tuna. To make seared ahi, you need to start with very fresh, sushi-grade ahi, as you will only be lightly searing the outside, leaving the inside raw.

Not even rare, but raw. The freshness and the quality of the fish make a huge difference with this dish, so don’t even attempt it with a lower grade of fish. Follow me on Pinterest Seared Ahi Tuna Recipe 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 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.All photos and content are copyright protected. sushi to go pobladoPlease do not use our photos without prior written permission. jiro dreams of sushi amazon comIf you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Seared Ahi Tuna on Simply Recipes. sushi grade fish sugar land If you make this recipe, snap a pic and hashtag it #simplyrecipes — We love to see your creations on Instagram, Facebook, & Twitter!sushi las condes akai

1/2 cup minced ginger 1/4 cup sesame seeds 1 tablespoon cracked black pepper 1/2 pound very fresh, sushi-grade ahi tuna 3 tablespoons peanut oil, for searing 1 tablespoon lime juicesushi tei jakarta alamat 1 medium-size, ripe avocado, peeled, pitted, quartered and slicedsushi grade tuna in boston 2 cups mixed greenssushi tei menu bento 12 thin slices red onion 1 medium tomato, peeled, seeded, and diced Ginger Sauce, recipe follows 1 small shallot, minced 1/2 teaspoon finely grated fresh ginger Freshly ground black pepper 1/3 cup soy sauce 1/3 cup lime juice 1/3 cup olive oil On a shallow plate, mix together the ginger, sesame seeds, and cracked black pepper.

Season the tuna with salt. Make 1/2-inch deep slices in the tuna, every 1/4 to 1/2-inch or so to make it easier to slice at the end. Roll the tuna in the ginger mixture, pressing lightly so the mixture sticks to the tuna.Place a saute pan over high heat. Add the oil and sear the tuna on all sides, about 30 seconds per side. Remove the tuna from the pan and set aside. Deglaze the pan with lime juice. Pour the lime juice over the tuna.In a bowl combine the avocado, greens, red onion, and tomato. Toss with some of the Ginger Sauce. Slice the tuna, following the incisions made earlier. Place some of the dressed greens on 4 plates. Top with sliced tuna and drizzle with some more of the ginger sauce. In a small bowl, combine the shallot, ginger, a few grinds pepper, soy sauce, and lime juice. Slowly whisk in the olive oil and set aside. When ready to serve, whisk thoroughly to combine. Recipe courtesy of Wolfgang Puck, 2002 This was very easy and tasty, however the entire house filled with smoke and I literally had to open all the windows and have my husband take our baby outside.

Now I'm no cook, but I thought thi... We thought it would have a little bit more flavor but was still good.And my husband raved about it as well. I did have to cook the peppercorns a bit longer as mentioned in another review, but it was worth it. I'll make it again for compan... This is very good but there is too much salt in the recipe. I made this for 4 and the recipe called for 2 tsp kosher salt. I only used 1 tsp and it was still salty. But other than that, everyone... Nice simple recipe for a good piece of tuna. A few things though, first off I would advise to heat the skillet with oil and butter BEFORE seasoning the fish. If you put the salt on too early it ... This recipe was great! I didnt cook my Ahi nearly as long though. Typically seared means just that, if your pan is hot enough it should be just a quick cook on high heat to seal in the juices. Agree REDUCE THE SALT, You can always add more if you want. I didn't have any cayenne so I used a little chili powder and it was delish!