Marinated Seared Ahi

• Gluten free

• Seafood

  • 2 lbs Ahi tuna, fresh steaks

• Produce

  • 2 tsp Garlic powder

• Condiments

  • 2 tbsp Lemon juice, freshly squeezed
  • 2 tbsp Strength soy sauce, regular

• Baking & Spices

  • 1 tsp Black pepper, freshly-cracked
  • 2 tsp Granulated sugar
  • 1 tsp Kosher salt

• Oils & Vinegars

  • 1 Oil
  • 1 tbsp Sesame oil, Asian toasted

Found on chewoutloud.com

Description

Ingredients

• 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 (really good!)

Directions

• 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.
• 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.)
• 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.
• 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.