Marinated Ahi Tuna
Marinated Ahi Tuna
Sizzlefish
Rated 3.8 stars by 5 users
Category
Entree
Servings
2
Prep Time
5 minutes
Cook Time
10 minutes
Calories
122
Fresh, simple and delicious, this recipe for Marinated Ahi Tuna Steaks is a restaurant quality meal in the comfort of your home.
Before we get into the recipe, let’s talk about Ahi Tuna. We cannot stress this enough, but this recipe must be made with the highest quality tuna. Because we are only searing the tuna steaks, they will not be fully cooked through making it imperative that you use the highest quality meat in this recipe. Here at Sizzlefish, our sushi and sashimi grade Ahi Tuna is rated AAA and treated with a filtered smoke to retain the peak freshness and color after it is caught. The superior quality of our Ahi Tuna not only makes it perfect for eating raw in sushi or sashimi, but also makes it perfect for pan searing (like in this recipe) and grilling.
Searing ahi tuna steaks can be a bit intimidating, but it really is quite simple. You just have to make sure you watch things because you can go too far really quickly. In this dish, we made a flavorful marinade of fresh ginger, coconut aminos and garlic, then gave the steaks a quick sear and finished the dish off with a drizzle of the reduced marinade. Marinating the Ahi Tuna steaks adds depth to the flavor while keeping the meat incredibly tender. We served ours with a fresh mixed green salad, but if you are looking for a heartier meal, a side of white rice and sautéed Asian vegetables would be absolutely delicious and another way to soak up more of that velvety sauce.
Ingredients
-
2 Sizzlefish Ahi Tuna Steaks
1/4 cup Coconut Aminos or Low Sodium Soy Sauce
1 TBSP Sesame Oil
1 TBSP Brown Sugar or Golden Monk Fruit Sweetener
2 Garlic Cloves, minced
1 TBSP Freshly Grated Ginger
1 TBSP Rice Vinegar
½ Lime Zested and Juiced
Salt, to taste
Pepper, to taste
1 tsp Toasted Sesame Seeds, garnish
Lime Wedges, garnish
Directions
In a small bowl combine the coconut aminos (or soy sauce), sesame oil, brown sugar (or monk fruit sweetener), minced garlic, ginger, rice vinegar, lime zest and lime juice, mix well.
Place the ahi tuna steaks in a glass container. Pour the marinade over the steaks. Gently flip to coat. Allow to marinate in the refrigerator for 30 minutes to 2 hours.
Once marinated, season the tuna steaks with salt and pepper to taste.
Heat a nonstick skillet to medium high heat. Add the sesame oil to the heated pan. Gently place the tuna steak in the heated skillet. Watch them carefully as they cook fast. Cook 1-2 minutes, then flip the steaks and cook an additional 1-2 minutes on the other side. How long they cook depends on how done you like your tuna steaks.
Remove the steaks from the pan and allow to rest while you make the sauce.
Once the tuna steaks are done, pour the remaining marinade into a small sauce pan and cook until reduced slightly and thickened. This will take about 5 minutes.
Carefully slice the tuna steaks across the grain.
When the sauce is finished, place mixed greens on the plate, drizzle the sauce all over the plate, and place the sliced ahi tuna steaks next to the greens overlapping slightly. Garnish with toasted sesame seeds and a lime wedge.
