Топ-100
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Seared Ahi Tuna

image

After completing graduate school in the late 80s, I spent a year studying martial arts at Kyoto University in Japan. The school cafeteria served many things that one would never encounter in the states (nattospaghetti for example), but one thing they did serve that I couldn't get enough of was seared ahi tuna, prepared fresh to order. It was usually served with white rice, a littleshoyu, some radish sprouts, a few slivers ofnori, and some toasted sesame seeds. One ample serving may have cost as much as 200 yen (~$2) but I think it was probably less. Seeing a recipe for seared ahi in theSouth Beach Diet Cookbookgot me thinking again of this delicious fish, and I found some gorgeous steaks at Whole Foods. The South Beach recipe calls for the steaks to be seared with peppercorns. I was looking for a more Asian twist, so I made up my own marinade with tamari, sesame oil and ginger.

Ahi tuna is also known asyellowfin tuna. To make seared ahi, you need to start with very fresh, sushi-grade ahi, as you will only be lightly searing the outside, leaving the inside raw. Not even rare, but raw. The freshness and the quality of the fish make a huge difference with this dish, so don't even attempt it with a lower grade of fish.

INGREDIENTS

  • 2 (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
  • 2 Tbsp dark sesame oil
  • 2 Tbsp soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
  • 1 Tbsp of grated fresh ginger
  • 1 clove garlic, minced
  • 1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
  • 1 teaspoon lime juice

METHOD

1 Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.

2 Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)

3 Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.

Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served oversliced fennel salad.

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My friends Becca (Biloxi, Mississippi) and Carole ("Nawlins", Louisiana) are probably scratching their heads reading this ("What? You need to show people how...

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A few weeks ago I spent a morning with Chef David Lamonica ofScott's Seafoodin Folsom, California, learning all about preparing seafood and sauces that work ...

Orange Beurre Blanc Sauce for Seafood

Beurre Blanc is a French sauce ("white butter") based on a reduction of shallots and an acid such as vinegar, citrus juice, or wine, mixed in with cold butte...

Pan Seared Salmon with Avocado Remoulade

From the recipe archive. I'm taking off for a week'svacation, so comments may take longer than usual to get approved. Will be posting vacation updates onTwit...

Salmon Provencal

Here's a salmon dish made for summer. Fresh tomatoes, fresh chopped herbs, a few shallots, lemon juice, balsamic and olive oil make a perfect sauce to accomp...

Salmon with Tomato, Onions, and Capers

Every year in mid September, my friend Jim organizes a group of his friends to gosalmon fishingoff the coast of Marin, north of San Francisco. For the second...

Sautéed Petrale Sole in Herb Butter Sauce

Raised Catholic, I grew up eating fish every Friday (not just during Lent as the custom goes these days). Often it was just a simpletuna macaroni salad, but ...

Sautéed Shrimp with Warm Tropical Fruit Salsa

I’m a crazy-lucky gal, living in tropical Florida. With the abundance of fruits all year round, we don’t do much canning or preserving here. I’d much rather ...

Seared Tuna with Avocado

One of the benefits of having your own cooking website is that your friends and relatives start sending you recipes to try. This recipe comes by way of my co...

Sesame Fish Sticks

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One of our hands-down favorite recipes is this one for shrimp cakes, my father's recipe. Dad doesn't even like shrimp, and usually refuses to eat it, but he ...

Shrimp Ceviche

With the warm days of summer upon us, a great way to cool off is withceviche. Ceviche is typically made with red snapper that is "cooked" by the acidity of l...

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Spicy Garlic Shrimp with Coconut Rice

Throughout the coastal areas of Latin America, you'll findlocalvariationsof "Camarones al Ajillo", freshly caught shrimp, fried quickly in olive oil with gar...

Tilapia with Pimiento Sauce

Tilapia, a tasty farm-raised fish originally from Africa, has become more and more popular here in the states. I recently brought home a whole tilapia from o...

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My father and I have beenreminiscing latelyabout my mom's tuna casserole, the one she used to make in the 60s, with cream of mushroom soup, broccoli, lots of...

Tuna Macaroni Salad

Almost every other Friday growing up my mother would serve the family this tuna macaroni salad. With six kids she loved this standard; it was easy to make, f...

Tuna Salad Sandwich

My parents started making tuna fish salad sandwiches this way years ago, and as far as I'm concerned theirs is the best and only way to make a tunafish sandw...

Salmon Teriyaki Skewers with Pineapple

Now that grilling season is officially upon us, I've been experimenting with teriyaki salmon skewers.Last night's version(frozen salmon, canned pineapple) go...

Grilled Wild Salmon with Preserved Lemon Relish

My father walked through the door the other day with half of a fresh whole wild salmon, announcing to me that he would like me to grill it. Sure dad! When so...

Crab Salad with Pear and Hazelnuts

Most crab lovers know that fresh crabpairs well with avocado. But have you ever tried it with roastedhazelnuts(also called Filberts)? I got this idea from a ...

Cioppino

"I'll make cioppino," my brother John announced as the family discussed what to make over the holiday weekend. "Great!" said my father and I, relieved that s...

Chipotle Lime Bacon-Wrapped Shrimp

When I put the call out a few weeks ago for July 4thgrilling suggestions, Simply Recipes reader Chuck mentioned bacon-wrapped shrimp. I'm sure this is a stan...

Baked Stuffed Clams

For most California girls, the idea of "digging for clams" isn't really part of our cultural makeup. But out in Rhode Island, and the beaches south of Cape C...

Baked Shrimp in Tomato Feta Sauce

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Baked Scallops

My father had never eaten scallops before this year, but he was so inspired by this scallop dish prepared by his friends Fred and Patricia, he has spent much...