Seared Ahi Tuna

One of the simplest, tastiest and most flexible creations is seared ahi tuna. I learned some of these recipes in culinary school at the University of Richmond. Ever since the first time I made this for my wife, she loved it and I have spent the last several years perfecting it. So here is my take on the classic restaurant appetizer. First, we have found a local source (Fresh Market) with very high quality ahi tuna (sushi grade) steaks. They come individually packaged and about 1 inch to and 1 1/4 inches thick. Thickness is key to having the proper texture.

Ahi Tuna

Preparation

If tuna is pre-packaged in vacuum-sealed container, then open and drain the excess liquid.

Cutting open package and draining tuna

In a separate dish, pour in 1/3 to 1/2 cup of tuna rub mixture

Pouring tuna rub into breading pan

Lay tuna in pan, use your hand to cover amply.

Laying the tuna in the breading pan

Flip and repeat until tuna flesh is not visible on either flat side.

Tuna Cooking: Total time 15 mins

Place non-stick sauté pan on the stove on medium low heat. I use medium because it ensures success by not over cooking each piece of tuna.

Non-stick sauté pan warming over medium heat

Place one piece of tuna in the pan and let it cook until the bottom edge begins to turn white (about 3 to 5 minutes) depending on heat of your pan.

Placing tuna in sauté pan

After you place the first piece of tuna in the pan, then place the second piece in the breading pan and coat with tuna rub

Placing tune in the breading pan before the first piece of tuna is flipped

Flip and repeat. Flip the tuna once you begin to see a white crust forming in the bottom edge of the tuna

Flipping tuna after white crust has formed on the bottom edge

Remove and let cool for 5 mins

Resting on cutting board

Begin cooking second piece of tuna with same method from above. After first piece of tuna has sat for 5 minutes, slice on a bias about 1/4 inch thick slices.

Cutting rested cooked tuna

Place on serving plate

Drizzling sauce on top of the tuna

Once second piece has finished cooking, let it rest and slice it the same way.

Pan seared ahi tuna over bok choy with asparagus and sun dried tomatoes

Finished plate - pan seared ahi tuna over bok choy with balsamic reduction. Served with a side of asparagus and sun dried tomatoes with lemon dill butter.

Listed below are the recipes for the tuna rub and the balsamic reduction sauce used to finish this plate.

Tuna Rub

Ingredients

1 1/2 tablespoon of roasted garlic and red pepper blend

2 tablespoons onion flakes

3 tablespoons sesame seeds

1 tablespoon of black sesame seeds

1 tablespoon sea salt

1 tablespoon of coarse black pepper

1 tablespoon sugar

4 tablespoons of panko bread crumbs

1 tablespoon dry chives

Note: A really quick substitute is to use “Everything Bagel Seasoning” from Trader Joe’s, Wegman’s or your local grocery store.

Preparation: Time 5 mins

In a bowl, add roasted garlic and red pepper blend

Adding roasted garlic and red pepper blend

Add onion flakes

Adding onion flakes to the mixture

Add sesame seeds

Adding sesame seeds to the mixture

Add the black sesame seeds

Adding black sesame seeds to the mixture

Add sea salt

Adding sea salt to the mixture

Add coarse ground black pepper

Adding course ground pepper to the mixture

Add sugar

Adding sugar to the mixture

Add panko bread crumbs

Adding panko bread crumbs to the mixture

Add dry chives

Adding dry chives to the mixture

Using a whisk, mix thoroughly

This mixture can made in advance and kept in your pantry with all of your other spices

Dipping Sauce

Ingredients

1/2 medium onion chopped

1 tablespoon Soyaki

1/2 tablespoon worchestshire

1/2 tablespoon balsamic vinegar

1/ 8 stick of butter

salt and pepper

Preparation: time 20-25 mins

In a small sauté pan over medium heat, add butter, onion, salt and pepper

Sautéing butter, onions, salt and pepper

After about 10 minutes, the onions begin to turn golden brown, add Soyaki, worchestshire and balsamic

Added Soyaki, worchestshire and balsamic

The sauce is finished once it reduces by 1/3 (usually about 10 minutes)

Remove from heat and drizzle on tuna and place remaining amounts in small dipping bowls.

Ahi tune with white rice mixture and Brussel sprouts. This picture is an example when you just have time to make the tuna and serve with t wo frozen sides.

Bon Appetit!