This started with a Cookin’ Canuck recipe for Grilled Soy Ginger Ahi Tuna, with modifications to suit my family’s tastes.
Marinade: The ahi tuna is marinated for just 15 minutes prior to searing. Because the marinade is acid based, if it is left in the marinade any longer than that, it will begin to cook, similar to Ceviche (Friday’s recipes). The marinade is just a few tasty ingredients with options – just whisk it all together:
- Juice of 1 lime
- 2 tbsp. low sodium soy sauce
- 2 tsp. sesame oil
- 1″ piece of fresh ginger, sliced in matchsticks or grated on a hasp
- 1/4 red onion, sliced thin
- Optional: 1/2 tsp. wasabi powder
Pat the ahi tuna steaks dry with a paper towel. Each steak should be 4 to 6 oz. Place them in a zip lock bag with the marinade. Make sure the fish is coated and turn after about 7 minutes. Do not refrigerate. The fish will cook much better at room temp and it’s only marinating 15 minutes, just long enough to take the chill off the fish.
In the meantime, make a tossed salad. Today our salad included: Romaine Lettuce, Home grown cherry tomatoes, carrot-shredded, red onion, cucumber, avocado, and seaweed salad I purchased at Wegman’s. Put the salad in the fridge to crisp up and chill.
To sear the tuna, you want to cook it in a heavy skillet, I like cast iron best, at high heat, just a minute or two on each side. The middle should be cool and pink. Please do not overcook the fish. It will lose it’s texture and lovely buttery flavor. If you have sesame seeds, spread some out on a paper plate. Remove the fish from the marinade and dredge the two flat sides with sesame seeds. Set aside.
Heat a tablespoon or two of olive oil in the pan. It is ready to use when you place your hand about an inch over the oil and you can feel heat. Put the fish into the hot pan and sear, again, just a minute or two per side. You will see the fish change from bright pink to a light greyish brown. As soon as you see that, turn the fish over and do the same.
Remove it from the pan and slice thin slices against the grain the of fish, top your salad with the sliced fish, and use any dressing you’d like. A light vinaigrette would work well. We used Ton-ton Ginger Dressing (Costco). It was light and refreshing and a wonderful lightly sweet contrast to the wasabi/sesame flavor of the tuna.