Seared Ahi Tuna w/ Ponzu and Serrano Peppers

  • 4 eight oz Ahi Tuna Steaks
  • 1 tbsp canola oil
  • 1 tsp toasted sesame oil
  • 2 small Serrano peppers, sliced paper thin
  • 1/2 cup fresh cilantro
  • Juice of one Yuzu ( Reserve 1 tsp of grated rind) or 2 tbsp bottled Yuzu juice if fresh not available
  • 4 tbsp Tamari sauce

With highest grade quality of seasonally caught tuna, Seared Ahi Tuna is simple and delectable dish to make sushi at home.

  1. Combine Yuzu juice and Tamari and reserve. If Yuzu is not available, any good quality ponzu sauce will work. Add sesame oil just prior to serving.
  2. Blot tuna dry with pepper towels to remove excess moisture.
  3. Coat bottom of heavy skillet of cast iron pan with 1 tbsp canola oil and place on high heat.
  4. Sear tuna in a very hot pan for 30 seconds and then turn to sear the other side for an additional 30 seconds. Immediately remove from the pan and place on a cool plate.
  5. Let rest for two or three minutes.
  6. Divide each tuna steak into two and then slice 1/4 inch thin. arrange on a serving plate. Spoon over ponzu sauce and top with Serrano peppers and cilantro leaves.

Yields 4 servings. Make sure to follow @FishFinery on instagram for featured dishes and more delicious recipes!

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