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!