How to Make Seared ʻAhi (Tuna)

ahi tuna steaks

🥗Healthier: swordfish

💰Cheaper: tilapia

Swordfish offers a similar texture and flavor, while tilapia is more budget-friendly.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free, while liquid aminos is often less expensive.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is a more affordable alternative.

wasabi

🥗Healthier: horseradish

💰Cheaper: mustard

Horseradish provides a similar heat, while mustard is often cheaper.

Heat a pan until hot.

Add grapeseed oil to the pan, ensuring enough oil is used to prevent rancidity.

Season the fresh ahi with salt and pepper.

Once the oil is smoking, add the ahi to the pan.

Cook the ahi to your preferred doneness (medium rare, rare, or well done); chef prefers medium rare.

Slice scallions very thinly.

Prepare ginger by scraping the skin off with a spoon for the best yield.

Check the ahi for a nice golden color; cook for an additional 20 seconds if needed.

Remove the ahi from the pan and place it on a clean plate.

Chop the ginger and scallions; they can be finely diced or roughly chopped based on preference.

Add the ginger and scallions to the hot pan to sizzle them, creating a sauce.

Swirl the ginger and scallions in the pan to release their aroma.

Pour the sizzling ginger scallion sauce over the seared ahi.

Finish the dish with a drizzle of soy sauce and garnish with additional green onions.

Serve the seared ahi with bok choy and rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens