I love to cook, try new recipes, and share them! When healthy ingredients meet complementary spices, magic happens in the kitchen.
Melt in Your Mouth Tuna!
This pan seared sushi grade tuna comes together quickly and can be enjoyed on it's own or on top of a salad or some rice. Once it's drizzled with the flavorful citrusy soy sauce marinade, you may just feel like you're eating out instead of at home.
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Serves 2 people
- 6 ounces raw sushi grade ahi tuna, one large rectangular piece if possible
- 1 tablespoon green onion, chopped
- 1 tablespoon olive oil
- 1-2 teaspoons sesame seeds
- 1 tablespoon soy sauce, tamari can be substituted
- 1 teaspoon ground or fresh ginger
- 1/2 tablespoon lemon juice
- 1/2 teaspoon mirin
- chilli flakes, optional for topping
- salt and pepper, to taste
- Begin by purchasing sushi grade ahi tuna. You want the tuna to be as fresh as possible. If given the option, choose a piece of fish that is rectangular for easy of even cooking and slicing.
- Make the marinade first so that it is ready when the fish has finished cooking. Combine soy sauce, ginger, lemon juice & mirin in a bowl and stir.
- Set marinade aside and pat the fish dry with a paper towel. Sprinkle sesame seeds on top and preheat your pan to medium high heat. You can also add fresh ground pepper and a small dash of salt to the fish before searing it.
- When the pan is hot, add olive oil and once it is hot, gently place your tuna in the pan.
- As the pan is very hot, the tuna should sear fairly quickly so after about 30-45 seconds, flip to the opposite side. Continue flipping the tuna until all sides are cooked, but only on the edges. The middle and majority of the inside of the fish will still be raw.
- Once all sides have been seared, place the fish on a plate to rest while you prepare the toppings. Chop green onion and get out the marinade you made in step 2.
- Using a sharp knife, slice the tuna into 1/4 inch pieces and lay them slightly overlapping on top of a salad or on a plate. Pour the marinade, green onions and any remaining sesame seeds on top.
- Tuna can be kept in the refrigerator overnight but I would recommend consuming in no more than 2 days from when you make it.
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This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2021 Lisa Bean