Try this Seared Ahi Tuna Recipe recipe, or contribute your own.
- 1/2 tsp honey
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 2 tbsp heavy cream
- 1 tsp raw honey
- 1/2 cup mayonnaise (store bought works fine)
- 2-3 tsp wasabi powder (depending on how spicy you like)
- 1/2 tsp braggs liquid aminos (or soy sauce)
- 1/4 cup braggs liquid aminos (or soy sauce)
- 1 tbsp mirin sweet wine
- 1 tbsp pickled ginger juice
- 1 tsp minced green onion
- 1 lb sushi grade ahi tuna
- 2 tbsp white sesame seeds
- 2 tbsp black sesame seeds
- 3 tbsp olive or grapeseed oil
- Carbohydrate 8.08017374737303 g
- Cholesterol 10.1893750043696 mg
- Fat 18.4424750239443 g
- Fiber 2.13276566160049 g
- Protein 3.36297719077982 g
- Saturated Fat 3.92376500394957 g
- Serving Size 1 1 Serving (278g)
- Sodium 6.17356250339121 mg
- Sugar 5.94740808577253 g
- Trans Fat 0.831487501061664 g
- Calories 205 calories
Step-by-step
- Add all ingredients to a bowl. Mix well with a fork to incorporate. If you have a squeeze bottle, pour into the bottle and decorate the plate.
- Add all ingredients to a bowl. Mix well with a fork to incorporate. Set aside.
- Mix the sesame seeds on a plate. Lay the tuna on the seeds and press. Repeat on all sides including the ends.
- Heat a heavy bottom, stainless steel pan over high heat. Add the oil. When it is shimmering, but not yet smoking, carefully add in the sesame crusted tuna.
- Cook on each side for 20-30 seconds. When you flip, make sure you flip to a section of the pan that wasn't just cooked on. It will be hotter and create a nice crunchy sear. Make sure to sear the ends as well!
- Remove from the heat and slice in ¼" slices. Serve with the Wasabi Mayo, Mirin Dipping Sauce and some pickled ginger. Enjoy!
Sensory Profile and Technique
Deep crimson flesh encased in a nutty, toasted black and white sesame crust yields a striking contrast of raw tenderness and crisp exterior. High heat is mandatory for this preparation. Heat a heavy-bottomed stainless steel pan until the oil shimmers without smoking, ensuring the fish releases cleanly after twenty to thirty seconds per side without overcooking the center.
Strategic Accompaniments
Steamed short-grain rice provides a neutral starch base that absorbs the soy and mirin dipping sauce without competing with the pungent wasabi mayonnaise. Crisp pickled ginger cleanses the palate between rich bites of the fatty fish and sesame seeds, maximizing the impact of expensive sushi-grade proteins.
Storage and Quality Realities
Raw tuna degrades rapidly in texture and must be consumed immediately upon searing. Freezing cooked ahi is not recommended, as thawing breaks down the delicate muscle fibers and turns the fish watery. Prepared wasabi mayo and mirin sauce keep sealed in the refrigerator for up to three days.
