Cooking Seared Ahi Tuna in Mike's Expat Kitchen

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.

Rinse the ahi tuna under cold water and pat dry with a kitchen towel.

Cut the ahi tuna in half to achieve a thickness of about three quarters of an inch.

Prepare the marinade by slicing the green onions and adding them to a bowl.

Mince the garlic and add it to the bowl with the green onions.

Grate the ginger and add it to the marinade ingredients.

Juice one lime and add the juice to the marinade.

Add 4 tablespoons of toasted sesame oil and 4 tablespoons of soy sauce to the marinade.

Place the marinade and the ahi tuna steaks into a Ziploc bag and mix well to coat the tuna.

Refrigerate the marinated tuna for at least one hour.

Heat a non-stick pan on high heat and add cooking oil.

Sear one ahi tuna steak in the hot pan for about 2 minutes per side until seared on the outside and rare on the inside.

Remove the seared tuna from the pan and let it rest on a cutting board.

Cut the tuna into strips against the grain for easier eating.

Serve the tuna over rice or a salad with soy sauce and wasabi.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens