It had a simpler marinade of 2 tablespoons soy sauce, 1 tablespoon canola oil, salt, and pepper before. Whot accompment would you recomend. I usually just do steamed veggies like broccoli or green beans and rice with it, and drizzle with any extra sauce I have!
Or with fried rice or simple sesame noodles! How to Start a Food Blog Subscribe. Jump to Recipe - Print 4. These seared ahi tuna steaks take only 6 minutes to make- they're healthy, crispy and seared on the outside, and medium-rare on the inside, and bursting with umami flavor!
Course: Fish. Cuisine: Seafood. Prep Time: 1 minute. Cook Time: 5 minutes. Optional Marinating Time: 10 minutes. Total Time: 6 minutes. Servings: 2 servings. Calories: kcal. Author: Elizabeth Lindemann. Equipment Nonstick Skillet. Ingredients 2 ahi tuna yellowfin tuna steaks about 4 oz. Instructions Pat the ahi tuna steaks dry with a paper towel.
Place on a plate or inside a plastic bag. Pour over the ahi tuna steaks and turn over to coat completely. Optional: allow to marinate for at least 10 minutes, or up to overnight in the refrigerator. Also optional: Reserve a spoonful or two of the marinade before coating the fish for drizzling on top after you've cooked it. Heat a medium skillet preferably non-stick or a well-seasoned cast iron skillet on medium-high to high until very hot or medium medium-high for nonstick.
I recommend giving cast iron minutes to get hot and nonstick about 1 minute, depending on how thick it is. Add the canola oil 1 tablespoon to the hot pan. Sear the tuna for 2 minutes on each side for medium rare 1.
Note: different burners get hotter depending on your stove. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used.
Remove to a cutting board and allow to rest for at least 3 minutes. Notes For thinner tuna steaks, you may need less searing time. If you are using tuna steaks that are less than 1 inch, I recommend only 1 minute per side, depending on your preference for doneness.
You may also need less searing time depending on the temperature of your fish- if it's been sitting out of the fridge for a while, it will take less time to cook. This recipe has been updated from its original. If you're short on ingredients like toasted sesame oil and honey try this simpler version! For a gluten-free version, be sure to use gluten-free soy sauce.
Depending on how hot your burners are, you may have to experiment with how long to sear each side. Depending on the stove I'm using, I sometimes only cook it for one minute on each side for medium-rare! You can also grill this over hot coals or high heat on a gas grill for about 1 minute per side.
Marinating for a while can cause the fish to taste saltier, as it will have more time to absorb the flavor. The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account.
Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly. Tried this recipe? Mention BowlofDelicious or tag BowlofDelicious! Did you make this recipe? Combine black and white sesame seeds on a shallow plate, then gently press tuna steaks into seeds to coat them on all sides. In a medium skillet over medium-high heat, heat oil until hot. Add tuna steaks to the pan and sear 30 seconds to 1 minute per side, depending on desired doneness. Transfer to a cutting board.
Make salad: in a medium bowl, whisk together dressing ingredients. Season with salt and pepper. In a large bowl, combine all salad ingredients. Add dressing and toss gently. Slice tuna. Divide salad between plates and top with tuna. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
Lena Abraham Senior Food Editor Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends.
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More From Healthy Recipes. Absolutely wonderful! And my husband raved about it as well. I did have to cook the peppercorns a bit longer as mentioned in another review, but it was worth it.
I'll make it again for company. Nice simple recipe for a good piece of tuna. If you put the salt on too early it will dry the fish out by drawing out the moisture. Second, I used only a pinch of salt on each side so maybe even a little less than what this calls for but its all about personal taste.
Lastly I added a few splashes of white wine when I put the steaks in the pan. It not only adds a nice flavor to the fish but if you then take out the fish and add a little more wine while the pan is really hot it will deglaze your pan and leave you with a really nice white wine and peppercorn reduction or pan gravy however you wanna call it for your fish. This is very good but there is too much salt in the recipe.
I made this for 4 and the recipe called for 2 tsp kosher salt. I only used 1 tsp and it was still salty. But other than that, everyone loved it. Will definitely make again. Just with less salt.
I also used yellow tail tuna steaks. Rating: 5 stars. This recipe was great! I didnt cook my Ahi nearly as long though. Typically seared means just that, if your pan is hot enough it should be just a quick cook on high heat to seal in the juices. The out side had a wonderful crust and the inside was raw. It tasted just like seared Ahi that I have had in fancy restaurants.
Definitely a keeper! K Bahlmann. Love eating it at restaurants
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