Seared Ahi Tuna with Marinade
User Reviews
5
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Prep Time
10 mins
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Cook Time
2 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
Description
This recipe marinates thick Ahi tuna steaks in a savory blend of soy sauce or tamari, toasted sesame oil, garlic powder, granulated sugar, kosher salt, black pepper, and fresh lemon juice, enhancing the fish’s natural flavors. After marinating several hours or overnight, the tuna is thoroughly dried and then seared quickly in a heavy skillet over very high heat to develop a flavorful, golden crust. The quick searing ensures the center remains rare and tender.
Resting the tuna before slicing allows residual heat to finish cooking gently without overcooking. The tuna is sliced thinly across the grain for tenderness. Optional garnishes like toasted sesame seeds, chopped cilantro or green onions, and Sriracha-flavored mayonnaise add contrast in flavor and texture. Serving chilled or at room temp highlights the fish's delicate texture.
The recipe advises against marinating longer than overnight to avoid acid damage to the fish texture. Heavy stainless steel or aluminum pans are recommended for a good sear. Leftovers can be refrigerated tightly wrapped for one day. To reduce sodium, low-sodium soy sauce can be used, and gluten-free tamari makes this dish suitable for gluten-sensitive diets.
Ingredients
For the Marinade
- 2 TB soy sauce or gluten-free tamari sauce
- 1 TB sesame oil found in the Asian aisle, Asian toasted
- 2 tsp garlic powder
- 2 tsp granulated sugar
- 1 tsp kosher salt
- 1 tsp black pepper freshly cracked
- 2 TB lemon juice freshly squeezed
For Ahi Tuna
- 2 ½ pounds Ahi Tuna steak about 1 1/2-1 2/3 inches thick, fresh
- 3 TB canola oil for searing, or vegetable oil
- cilantro green scallions, sesame seeds for garnish, freshly chopped, optional
- mayonnaise really good!, Sriracha flavored, for drizzling, optional
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.
Notes
- Do not marinate the tuna longer than overnight to protect its texture from the lemon juice.
- Use a heavy stainless steel or aluminum skillet for best searing results, avoiding nonstick pans.
- Rest the seared tuna before slicing to allow gentle finishing of cooking and maintain rare interior.
- Leftover tuna can be wrapped tightly and refrigerated for up to one day.
- For lower sodium, choose reduced sodium soy sauce; use gluten-free tamari to keep the dish gluten-free.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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