Oh, the thrill of watching a perfectly seared piece of ahi tuna! It’s like witnessing the sunset on a perfect beach day – the kind you just don’t want to end. With a quick sear and a sprinkle of sesame seeds, this dish is an elegant dance between simplicity and flavor. I remember the first time I tried it; I was in a tiny seaside restaurant, and it was as if the ocean itself had kissed my dinner plate.
Steps
- Thaw the tuna either by placing it in a bowl of cold water while wrapped in plastic or overnight in the refrigerator. Once thawed, pat the tuna dry and coat it with soy sauce or gluten-free liquid aminos.
- Prepare the sesame spice crust by combining sesame seeds, granulated garlic or onion powder, dried herbs such as thyme or Italian seasoning, salt, pepper, and sugar in a small bowl.
- Generously coat the tuna with the sesame spice mixture, pressing it into all sides of the fish. The soy sauce will help the sesame spice adhere to the tuna.
- Heat a skillet over medium-high heat until it is extremely hot. Add a high-heat oil like avocado or peanut oil to the skillet. Carefully place the tuna in the pan, pressing it down with a metal spatula, and sear for 45-60 seconds until golden.
- Flip the tuna and sear the other side for another 60-90 seconds. Use tongs to hold and sear the long edges. Ensure the pan is hot enough to achieve a golden crust without overcooking the tuna.
- Remove the tuna from the skillet and place it on a cutting board. Use a sharp knife to thinly slice the tuna. You can serve it immediately or refrigerate it for up to three days to serve cold.
Ingredients
- 1 block of sushi-grade Saku Tuna
- Soy sauce or gluten-free liquid aminos (for coating)
- 2 tablespoons sesame seeds
- 1/2 teaspoon granulated garlic or onion powder
- 1/2 teaspoon dried herbs (either thyme or Italian seasoning)
- 1 teaspoon sugar
- Salt and pepper (to taste)
- High-heat oil, such as avocado or peanut oil (for searing)
FAQ
- What does seared tuna taste like?
- Seared tuna offers a mild, slightly sweet flavor with a firm, buttery texture, and it is not fishy.
- Is seared tuna considered raw?
- Yes, seared tuna is only cooked on the outside, leaving the inside rare or somewhat raw, similar to sushi.
- Is it safe to consume raw tuna?
- Absolutely, as long as the tuna is “sushi-grade,” has a sweet smell rather than a fishy one, and has been properly frozen to eliminate harmful bacteria.
- Is tuna a healthy option?
- While tuna is nutritious, it contains mercury, which can be harmful if consumed in large quantities. It’s advisable to limit intake to 1-2 times a month. Consuming chlorella, cilantro, parsley, and charcoal tablets can help the body eliminate mercury.
- What pairs well with seared ahi tuna?
- Some great accompaniments include an Asian cucumber salad, seasoned Japanese rice with furikake, easy crunchy Asian slaw, or roasted butternut with black garlic and miso.
Tips
- Ensure your pan is extremely hot before searing the tuna to achieve a golden crust without overcooking the inside. A hot pan is essential for a quick sear that keeps the inside rare.
- Use sushi-grade Saku Tuna to ensure safety and quality when serving the tuna rare. This type of tuna is flash-frozen to eliminate harmful bacteria.
- Add a small amount of sugar to the sesame spice mix to help the crust caramelize quickly, providing a perfect golden finish in a short amount of time.
- Consider using a cast iron skillet for searing as it retains heat well, ensuring the pan stays hot throughout the cooking process.
Equipment
- Cast Iron Skillet
- Splatter Guard
- Metal Spatula
- Tongs
- Very Sharp Knife
