Seafood is my animal protein of choice, but I am well aware that a lot of fish have contaminants and even high levels of mercury.  Like all food groups, I try to aim for variety, but minimize the toxic burden.  I will come clean and admit that I LOVE tuna of all varieties.  But ordering tuna steak at a restaurant has been crazy expensive lately and it is so easy to make at home.  My son goes absolutely nuts for this marinated seared tuna!

Why you’ll love this recipe

• Super fast recipe that requires 2-3 minutes behind the stove; 
•  It’s easier than it looks! Just marinate and sear; 
• Can be served warm or cold over greens, grain bowl, or noodle salad;
• A dish like this would cost you $$$$$ at a restaurant and you can easily do it at home!

Marinated Seared Ahi Ingredients

• Soy sauce – is often used in marinades to help tenderize and add flavor. I like using a high quality soy sauce such as shoyu. Look for tamari if you’re gluten-free or coconut aminos for a soy-free option.  
• Lemon juice – you’ll need about 1 lemon for this recipe. Feel free to use lime juice instead. 
• Toasted sesame oil – has a more pronounced flavor than regular sesame oil. I love adding it to stir fries and marinades. I store it in the fridge because it can go rancid easily.
• Garlic powder – is great when you want a subtle garlic flavor over using fresh garlic. 
• Cane sugar – adds a nice sweetness to the marinade and helps with caramelization. 
• Ahi tuna steaks – I like to get fresh seafood from my local seafood market at the Redondo Beach pier. Look for wild tuna steaks, preferably. I’ve also seen wild tuna steaks sporadically at my local Costco. You’ll need them to be about 1 1/2 inches in thickness. The thicker the steak, the longer you’ll need to sear them. 

How to Make Marinated Seared Ahi

1. In a medium bowl or glass measuring cup, whisk together the shoyu, lemon juice, sesame oil, garlic powder, sugar, salt and pepper to make a marinade. Pat dry the tuna steaks with paper towels and place in a glass or ceramic dish. Pour marinade over fish, turning to coat well throughout. Cover tightly and refrigerate for several hours; turn fish over at least once in the middle of the marinade time.
2. Heat 2 Tablespoons of oil in a large heavy skillet over medium high heat. Sear tuna steaks 1 ½ minutes per side, flipping carefully with a flat, steel spatula. If your steak is less than 1 ½ inches thick, sear for only 1 minute on each side.
3. Transfer seared steaks to a large cutting board and let rest for 5 minutes. Use a very sharp or serrated knife to slice thinly across the grain.
4. Serve warm or cold with optional garnishes or on top of a salad. Drizzle with Sriracha mayo if desired. This is delicious on a bed of greens mixed with cabbage and carrots or on a cold sesame noodle salad. I often eat this as a “bowl” meal with rice (black rice, sushi rice or cauliflower rice) + greens + roasted or grilled veggies + a sesame-tamari drizzle (1 teaspoon sesame oil + 1 Tablespoon tamari) or my Chinese chicken salad dressing from Quicker Than Quick.

Tips For Making Marinated Seared Ahi

• Some tuna steaks are treated with CO (carbon monoxide) to preserve color. Be sure to read labels or ask your fish monger.
• Allow tuna to marinate in the refrigerator for a few hours before searing. This will help it absorb more flavor.  But don’t marinate MORE than a few hours, because it will make the fish mushy.
• Make sure the skillet is hot before adding the tuna steak to get a nice sear. I prefer using cast-iron when searing proteins. 
• Sear the tuna steak for 1 1/2 minutes per side (less time for steaks thinner than 1 1/2 inches). You’re not cooking the tuna completely through, otherwise it will be dry and tough. 
• Use a super sharp knife to cut the tuna so you get nice clean slices.

Substitutions for Marinated Seared Ahi 

• Soy sauce – use gluten-free tamari or coconut aminos for a soy-free version
• Cane sugar – equivalent amount of maple syrup, maple sugar, or monk fruit sweetener. 
• Ahi tuna – you can use this marinade on salmon or swordfish (yes, very high mercury and I only eat it once a year or less) and if you add a tablespoon of arrowroot powder, use it on pressed tofu cubes or slabs and bake.  See this recipe. You can also grill the fish.

Tuna Varieties

• Skipjack: smallest variety, strongest flavor, highest fat content, canned as chunk light tuna – lowest mercury
• Albacore: lightest flesh, mildest flavor, low fat, canned white – 3x higher mercury than skipjack
• Yellowfin: also known as ahi, less expensive than bluefin, more pronounced flavor than albacore
• Bluefin: more fat and flavor, most expensive, critically endangered 

If you’re concerned about mercury in seafood, check out this link from the FDA.

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! I have started a weekly Monday newsletter with tips, musings, new recipes not published here, fun new finds and more. Subscribe for free here.

For more delicious recipes and to learn how to be a better cook, check out my monthly online cooking classes. I have been teaching people for 15 years how to cook healthy food that their families love!  Join me!

 

 

 

 

 

 

View this post on Instagram

 

 

 

 

 

 

 

 

 

 

 

 

A post shared by Pamela Salzman (@pamelasalzman)