Seared Ahi Tuna

Overwhelmingly simple to prepare, and an excellent way to make you look like you know what you’re doing in front of people that pretend to be your friends while judging your every move.

I spent about six years in California and Ahi Tuna is a classic “staple fish” in most supermarkets out West. Its deep red in color (not to be confused with Yellowtail) and is a fantastic fish to eat raw, cooked, cold, or hot. Extremely versatile, and one of my favorite fish to cook with.

This recipe is a simplified version that you can serve up with just about anything. I recommend to try and buy fresh, but if frozen is your only option, make sure it’s fully defrosted and not over chilled when searing.

3-4 for pieces of Ahi Tuna-Fresh or fully defrosted

2-3 Tablespoon of sesame seeds

1 Teaspoon of wasabi paste (if you want to “up” the spice, add more)

1/4 cup of Tamari

2 Tablespoon of crushed garlic

Canola or Grapeseed oil

-Take two small bowls. In one mix wasabi, tamari and garlic together. In the other add sesame seeds.

-Take each piece of tuna, coating them in the wet mixture, and them placing them in the sesame seeds turning them until fully covered. Put aside.

-Place a large pan on medium to high heat coating the bottom of the with oil.

-Once oil is hot enough, add sesame covered tuna pieces. Sear on each side for about 4-5 minutes. Once sides are seared, sear the edges by taking kitchen tongs, and pressing tuna against the pan for about 30 seconds to a minute until all edges are cooked.

Now your tuna is seared, and you can plate it how ever your Pinterest heart desires! :)