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Writer's pictureCulinary Cam

Seared Ahi

When I saw fresh ahi at the fish market, I knew exactly what I was going to make for dinner: seared ahi. It's a family favorite and is so, so simple.



This was one of the dishes that I served for D's last family dinner before he goes back to school this weekend to start his junior year. I can't believe how quickly the years are going.



Remember: since you're eating it (mostly) raw, you need to purchase sashimi grade ahi and you should eat it the same day you buy it.



Ingredients

  • 2 pounds sashimi grade ahi tuna

  • 1/3 cup organic tamari or gluten-free soy sauce + more for drizzling

  • 2 Tablespoons sesame oil + more for drizzling

  • 1/3 cup canola oil, divided in half

  • 1 fresh jalapeno, thinly sliced on the bias

  • 2 cloves garlic, peeled and pressed

  • 1 pinch red pepper chili flakes

  • 1/3 cup sake

  • black sesame seeds or furikake for garnish

  • pickled ginger for serving



Procedure

In medium mixing bowl, whisk together tamari, sesame oil, half of the canola oil. Stir in jalapeno slices, crushed garlic, chili flakes, and sake. Lay ahi steaks in the marinade for at least 5 minutes per side. Just before searing move the ahi to a plate and sprinkle with black sesame seeds or furikake. Press down lightly to adhere them to the fish.


In a large, flat-bottom pan, heat the remainder of the canola oil. When the oil is hot, place the ahi, seeded side down. Sear and sprinkle the top with more black sesame seeds and flip. I usually cook it for 30 to 45 seconds per side, but you can do it for longer if you prefer it cooked more. We like ours pretty rare.


Remove the ahi to a cutting board. To serve, slice your seared tuna across the grain at a slight diagonal. Slice into 1/4-inch thick pieces by pressing down on the fish and dragging in one, fluid stroke. Don't saw!


Place the slices on your serving plate. Drizzle slices with more soy sauce and more sesame oil. Serve immediately with pickled ginger on the side.

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