Description
Learn how to sear sushi grade yellowfin tuna to achieve a beautiful crust and a rare, tender center. This quick seafood recipe is healthy and gourmet.
Ingredients
Scale
- 2 (6-ounce) sushi grade ahi tuna steaks
- 2 tablespoons sesame oil
- 1 tablespoon soy sauce or tamari
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1/2 teaspoon black pepper
- 1 tablespoon sesame seeds (for coating)
Instructions
- Pat the ahi tuna steaks completely dry with paper towels. This step helps create a good sear.
- In a small bowl, whisk together the sesame oil, soy sauce, ginger, and minced garlic. Brush this mixture evenly over all sides of the tuna steaks.
- Place the sesame seeds on a shallow plate. Gently press each side of the tuna steaks into the seeds until they are lightly coated.
- Heat a heavy-bottomed skillet, like cast iron, over high heat until it is very hot. You want the pan almost smoking.
- Carefully place the coated tuna steaks into the hot, dry skillet. Do not move them.
- Sear for 60 to 90 seconds per side for rare to medium-rare. Adjust time based on your preference for doneness.
- Remove the tuna from the skillet immediately. Let the steaks rest on a cutting board for 5 minutes before slicing.
- Slice the tuna against the grain into half-inch thick pieces. Serve right away.
Notes
- For the best results, use high-quality, sushi grade tuna.
- If you prefer a stronger crust, you can use a mix of black and white sesame seeds.
- Serve this healthy dinner with a side of steamed rice or a light salad.
- Prep Time: 10 min
- Cook Time: 3 min
- Category: Dinner
- Method: Pan-Searing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 steak
- Calories: 250
- Sugar: 1
- Sodium: 350
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 32
- Cholesterol: 75