Seared Ahi Tuna with Tomato-Soy Sauce

ahi tuna

🥗Healthier: swordfish

💰Cheaper: tilapia

Swordfish is a lean alternative, while tilapia is more affordable.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos offers a similar flavor.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, and canola oil is a budget-friendly option.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity, while vinegar is often less expensive.

Rinse the ahi tuna and pat it dry with a paper towel.

Cut the sugar plum tomatoes in half.

Cut the tuna steak into about two to three pieces.

Heat a couple tablespoons of olive oil in a small pot and a large pan.

Add 2 cloves of crushed garlic to the hot oil and sauté until fragrant.

Add 3 tablespoons of soy sauce to the garlic.

Add 3 tablespoons of seasoned rice vinegar to the pot.

Whisk everything together and switch the heat to low.

Add the halved tomatoes to the sauce and cook until they soften and the skins wrinkle.

Season the tuna with salt and black pepper.

Sear the tuna on high heat for about 30 seconds on each side.

Serve the seared tuna over a bed of peppery arugula with the tomato soy sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens