Seared Ahi Tuna
Fresh Seared Ahi Tuna Recipe is Quick to Make
I love this fish entrée when prepared by my husband. In fact, I've loved it from the very first time he made it. I think it's even better than the restaurant prepared fish dishes you can find at some of the local eateries.
Seared ahi tuna can be ready to eat and enjoy in record time. This dish is a wonderful alternative for anyone leary of eating raw fish and as a bonus, the health benefits add up quickly. Enjoy this fine-dining experience at home anytime.
We get our tuna fish directly from the fish man off the boat. I know that's not possible for everyone, but do try to get the freshest fish available in your area to make this dish literally mouth watering. To make seared tuna, so make sure to shop where you know the ahi tuna to be very fresh.
(Photo credit Pam Irie)
Cook Time
Ingredients
- 2 lb fresh yellow fin ahi tuna fillet
- grapeseed oil
- Aji Nori Furikake (seaweed and sesame seed mix)
- finely shredded cabbage
- hot mustard sauce (wasabi paste or colemans powder mustard + soy sauce...mix to taste)
In addition to the ingredients listed above, you'll need:
wax paper
cast iron skillet
sharp carving knife
(Photo credit Pam Irie)
Step 1 - Coat Ahi Steaks With Furikake
Using a very sharp knife, slice the tuna steak into long strips that are between 1 1/2" to 2" wide. Sprinkle approximately 3 Tbsp of the nori furikake onto the wax paper.
Roll each strip of ahi tuna into the dry furikake mixture until all sides are well coated. Set aside on a plate to chill in the refrigerator while you prepare the hot sauce and thinly shredded cabbage.
(Photo credit Pam Irie)
Instructions
- Follow the easy steps below to make this recipe.
Furikake for Added Flavor!
Here in Hawaii, furikake is a popular topping for basic sticky white rice as well as the seared ahi tuna recipe shared on this page. Try ANY of these flavors; it's delicious!
Step 2 - Sear Ahi Tuna to Taste
Very raw? Slightly raw? Lightly browned?
Set the cast iron skillet on a burner with very high heat. To make a perfectly seared seaweed-sesame ahi tuna, wait until the skillet is hot then pour approximately 1/4" deep of grapeseed oil into the skillet.
One length of tuna at a time, place fish in center of skillet. Let tuna pieces sear anywhere from 5 to 30 seconds per each of the four sides. Determine ahead of time the desired doneness of the fish.
If you prefer your tuna fish very raw inside, sear for 5 to no more than 10 seconds per side. If a lightly browned inside is preferred, turn at 30 second intervals. Remove immediately and continue this searing process for the remaining ahi. Slice tuna sections into pieces measuring no more than 1/4" to 1/2" wide.
(Photo credit Pam Irie)
Cast Iron Skillets - are best for searing tuna!
Pause for a Poll
Which type of fish do you prefer to prepare?
Step 3 - Serve and Enjoy!
Serve your completed dish on a bed of finely shredded cabbage, along with a portion of the hot mustard sauce. Add a small bowl of cooked sticky rice with some Japanese cucumber salad to complete your meal.
In Hawaii, when something is delicious, we say it is ono. (pronounced Oh No) So the next time someone asks you if you'd like some seared seaweed-sesame ahi tuna, just say "Oh Yes!" :) Enjoy!
(Photo credit Pam Irie)
Where We Eat
We have a tiny drop leaf table in our cottage, but most meals you'll find us out here on the lanai. Maybe this also makes all the food taste better. The outdoors seems to do that, doesn't it?
Photo credit: Pam Irie
