Ahi tuna fillets are lightly seasoned and seared to perfection in this simple recipe. The flavors are Asian inspired and pair perfectly with white rice or a light green salad.
2 (6 ounce) ahi tuna fillets
2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons ponzu sauce
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 scallion or green onion, thinly sliced (a few slices reserved for garnish)
1 teaspoon fresh lime or lemon juice
Marinate the tuna steaks: Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
Sear the tuna: Heat a heavy-bottomed skillet, preferably cast-iron, over medium-high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side.
Slice and serve: Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few slices of scallion.
Serve over white rice, or with a light green salad. Serve with raw carrots, avocado, cilantro and ramen noodles for a more filling meal.
Coat the top and bottom of the steak with either sesame seeds or course ground black pepper for a little extra kick.