Last Sunday was one such day. I had ahi tuna on the brain and, early Sunday morning, set off in search of it in Chinatown, Ozzy in tow. The first fish store (and the one I most often frequent) had no tuna. The second only had frozen tuna, which, he assured me, was too hard for him to cut. The third place only had whole tuna, not something I was interested in dealing with. Finally, at the fourth fish store, I found a big hunk of tuna of which the fishmonger cut me a 1-pound piece. Because of the language barrier, and my lack of knowledge of the various types of tuna that are to be found around here, I don't actually know if this was ahi tuna , but whatever it was, it was wonderful. I promptly brought it home and tossed it into the refrigerator until dinnertime.
Once I came home, TJ's bags in hand, I recreated Elise's recipe for Seared Ahi Tuna as faithfully as I know how. I've reproduced it below, with my (minor) adjustments. Of course, if you are cooking the tuna as little as I did (since it is really raw on the inside), make sure you know and trust your fishmonger. I served the tuna with steamed artichoke hearts. Enjoy!
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon ginger root, grated
- 1 clove garlic, minced
- 1 green onion, sliced, darkest green part minced and reserved
- 1 teaspoon lime juice
- 1/4 teaspoon kosher salt
- 2 tuna steaks, 1/2 pound each
Heat skillet over medium-high heat. Add tuna and marinade when skillet is hot but not quite smoking. Sear 1 minute on each side.
Remove from pan and slice tuna on a bias, as you would a steak. Serve with cooked garlic and green onion pieces and with the reserved, minced green onion sprinkled on top. This was delicious with a pinot noir.
Links to other tuna noshes:
- Seared Tuna with Avocado from Simply Recipes