Seared Ahi Tuna with Marinade
User Reviews
5.0
981 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
12 mins
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Servings
6
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Calories
367 kcal
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Cuisine
Asian-American Fusion
Seared Ahi Tuna with Marinade
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This is the most amazing Seared Ahi Tuna that you can make right at home! The marinade and searing method make it even better than restaurant versions.
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Ingredients
For the Marinade
- 2 TB soy sauce or gluten-free tamari sauce
- 1 TB Asian toasted sesame oil found in the Asian aisle
- 2 tsp garlic powder
- 2 tsp granulated sugar
- 1 tsp kosher salt
- 1 tsp freshly cracked black pepper
- 2 TB freshly squeezed lemon juice
For Ahi Tuna
- 2 ½ pounds fresh ahi tuna steaks about 1 1/2-1 2/3 inches thick
- 3 TB canola or vegetable oil for searing
- Optional: freshly chopped cilantro green scallions, sesame seeds for garnish.
- Optional: Sriracha mayo for drizzling really good!
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Instructions
- In a bowl, whisk together the marinade ingredients. This can be done in advance. Cover and chill until ready to use.
- Thoroughly dry ahi tuna steaks with paper towels and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours, or up to overnight. Turn fish over at least once in the middle of marinade time.
- Heat 3 TB oil in a large heavy skillet until oil is smoking. Sear ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
- Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
- Serve chilled or at room temp. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.
Equipments used:
Notes
- If you enjoyed this recipe, please come back and give it a rating. We ❤️ hearing from you!
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- Do not marinade longer than overnight, as the acid from the lemon can affect fish texture if soaked too long.
- Use a heavy, large aluminum or stainless steel skillet; forgo nonstick pans here. We've used our faithful All Clad stainless steel skillet for many, many years, and it continues to serve us well. It's a heavy duty work horse in the kitchen and is meant to last a lifetime.
- Ahi may continue to cook a bit more while resting on the cutting board, so don't overcook it in the pan.
- Seared ahi is best eaten on same day. However, leftovers can be tightly wrapped and chilled for up to 1 day.
- For lower sodium version, use reduced sodium soy sauce.
- To keep dish gluten-free, double check that your soy sauce is labeled gluten-free. Our favorite gluten-free soy sauce is Tamari.
Nutrition Information
Show Details
Serving
1g
Calories
367kcal
(18%)
Carbohydrates
3g
(1%)
Protein
45g
(90%)
Fat
18g
(28%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
8g
Monounsaturated Fat
6g
Trans Fat
0.05g
Cholesterol
72mg
(24%)
Sodium
797mg
(33%)
Potassium
511mg
(15%)
Fiber
0.2g
(1%)
Sugar
2g
(4%)
Vitamin A
4128IU
(83%)
Vitamin C
2mg
(2%)
Calcium
19mg
(2%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 367 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 367kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 45g | 90% |
| Fat | 18g | 28% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 72mg | 24% |
| Sodium | 797mg | 33% |
| Potassium | 511mg | 11% |
| Fiber | 0.2g | 1% |
| Sugar | 2g | 4% |
| Vitamin A | 4128IU | 83% |
| Vitamin C | 2mg | 2% |
| Calcium | 19mg | 2% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
981 reviews
Excellent
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