Seared Ahi Tuna

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is a lower-sodium option.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a higher smoke point, while canola oil is often more affordable.

Add freshly grated ginger into a bowl for the wet marinade and stir.

Coat the ahi tuna steaks in a couple tablespoons of sesame oil.

Add a couple tablespoons of the reserved marinade to the tuna and toss to coat.

Dry roast white sesame seeds in a pan over medium-low heat.

Mix equal amounts of black and white sesame seeds and distribute them evenly.

Coat all sides of the tuna steaks in the sesame seeds, or just two sides if preferred.

Set the coated tuna steaks aside and prepare the glaze.

Bring the reserved marinade to a quick rolling boil in a small saucepan.

Mix 1 teaspoon of corn starch with a little water and add it to the boiling marinade.

Cook the glaze for an additional 15-20 seconds until thickened, then set aside to cool.

Heat a cast iron skillet on medium-high until smoking.

Add the tuna steaks to the skillet and cook the first side for 1 minute.

Flip the tuna using a flat spatula and cook the second side for about 45 seconds.

Decrease cooking time for each side to achieve a nice pink center, cooking the shorter side for about 20-25 seconds and the other side for 15-20 seconds.

Wrap the cooked tuna in foil and place it in the freezer for 20 minutes to stop the cooking process and make slicing easier.

Prepare the salad dressing by mixing extra virgin olive oil, juice from one lemon, black pepper, sea salt, apple cider vinegar, sesame oil, and orange juice in a bowl.

Toss the baby spring mix with a little bit of the dressing in a separate bowl to avoid overdressing.

Remove the tuna from the freezer and slice it into pieces, ensuring it remains pink in the middle.

Plate the tuna and salad, drizzling the reserved thick glaze over the tuna and adding wasabi for garnish.

Finish the dish with a sprinkle of pine nuts on the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens