How to Make Seared Ahi with an Iron | Iron Cook

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.

Plug in the iron and set it to high heat.

Get a thick cut of ahi tuna, about 2 inches thick, and make sure it's fresh.

Remove the skin and any black parts from the tuna.

Generously season the tuna with salt on both sides.

Coat a piece of foil with extra virgin olive oil and place it on a flat surface.

Place the seasoned tuna on the oiled foil.

Cover the tuna with another piece of foil to prevent mess.

Press the hot iron firmly on top of the tuna for about 2-3 minutes, listening for the sizzle.

Check the tuna to ensure it is seared but not burnt.

Flip the tuna and press the iron on the other side until it sizzles again.

Once seared, remove the tuna from the foil and let it rest briefly.

Slice the tuna into thin strips against the grain.

Sprinkle black and white sesame seeds on top of the sliced tuna.

Garnish with chopped green onions and lemon wedges.

Serve with wasabi and soy sauce on the side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens