Marinated Seared Ahi

The other day my husband had been out grocery shopping for a few odds and ends and he ended up bringing home some Ahi Tuna. I love Ahi Tuna, but in all honesty, it’s not something I usually make here at home, so I had to do some searching for a great recipe that I could easily duplicate at home that would make my boys smile. I was on a mission.

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In my search, I came across the blog Chew Out Loud where I found a recipe for Marinated Seared Ahi. I read through the recipe and it seemed simple enough. I just needed the sesame oil. I ran out to the store, picked some up, and came home to get the marinade started. It smelled so good too. I almost thought about chopping the Ahi up into small cubes and tossing it with the marinade like Ahi Poke and eating it right there, but I resisted. I put it all together in a glass dish, covered it, and put it in the fridge to set for a few hours.

I must say, Amy, the author of Chew Out Loud, really knows how to make a good marinated seared Ahi. Once the Ahi was done marinating I heated up my cooking oil to just about smoking and seared each piece for about a minute and a half on both sides. I served it up with some Sriracha Mayonnaise, a bit of chopped up green onion, and some sesame seeds. It was love at first bite. I love coming across a recipe that you instantly know it’s going to be a keeper. Thanks Amy! This will now be our families go to recipe when making seared Ahi.

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10 mins
2 to 3 mins
12 to 13 mins
Serves: 6
  • 2 TB regular strength soy sauce
  • 2 TB freshly squeezed lemon juice
  • 1 TB Asian toasted sesame oil (found in the Asian aisle)
  • 2 tsp garlic powder
  • 2 tsp granulated sugar
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 to 21/2 lbs fresh ahi tuna steaks, about 1½-1⅔ inches thick
  • oil for cooking
  • Optional: freshly chopped cilantro, green scallions, sesame seeds for garnish.
  • Optional: Sriracha Mayo for drizzling
  1. In a bowl, whisk together the first 7 ingredients to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
  2. Heat 3 TB oil in a large heavy skillet (aluminum or stainless steel; not nonstick) until oil is smoking. Sear ahi steaks 1½ minutes per side on high heat, taking care to flip carefully with a flat, steel spatula. (If your tuna is less than 1½ inches thick, sear for only 1 minute per side.)
  3. Transfer seared ahi to a large cutting board and let rest/cool 10 minutes. Use a very sharp (serrated works well) knife to slice thinly across the grain.
  4. Serve chilled or at room temp, over your favorite salad greens. Sprinkle with sesame seeds and cilantro or green onions, if desired. Drizzle with Sriracha mayo if desired.
Seared ahi is best eaten on same day. However, leftovers can be tightly wrapped and chilled for up to 1 day.

Recipe from Chew Out Loud

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