garlic powder Archives - Pamela Salzman

Quick and Easy Marinated Seared Ahi Tuna Recipe

How to make gorgeous ahi tuna steaks with a simple marinade and a perfect sear. This easy recipe takes only minutes to make and yields the most delicious result. Serve this versatile fish warm or cold over greens, in a grain bowl, or a noodle salad and enjoy!

What is Ahi Tuna?

Ahi tuna refers to two types of tuna: yellowfin tuna and bigeye tuna. It’s a popular fish in Hawaiian cuisine and is often served raw in dishes like sashimi, sushi, and poke. Ahi tuna has a mild flavor and a firm texture and takes well to bold flavors in marinades.

When cooked, it is usually seared on the outside and rare on the inside to preserve its delicate flavor and texture. It’s rich in protein, omega-3 fatty acids, and various vitamins (vitamin d and vitamin b) and minerals, making it a nutritious choice for many dishes!

Why You’ll Love This Seared Ahi Tuna Recipe

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 steaks 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 Ahi Tuna!

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!

Ahi tuna is a great alternative to popular salmon dishes when you want to switch things up! Salmon has a higher fat content, a stronger flavor, and flaky texture whereas ahi tuna has a mild taste, lower fat content, and works well in dishes that call for lightly seared or raw fish. We all love a good salmon recipe (me included!), but this is a great alternative to add into your recipe rotation.

Ingredient Notes

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. Choose a lower sodium version of soy sauce if desired.
Fresh 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.
Fresh 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. Check your favorite grocery store or fish market. 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.
Salt and black pepper
Unrefined olive oil or avocado oil for searing
Optional: freshly chopped cilantro, green scallions, toasted sesame seeds for garnish
Optional: Sriracha mayo for drizzling (you can buy this or add sriracha to taste to your favorite mayonnaise)

Step-by-Step Instructions

Step 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 raw ahi tuna steaks with paper towels and place them in a glass or ceramic dish. Pour marinade over fish, turning to coat well throughout. Cover tightly with plastic wrap and refrigerate for several hours; turn fish over at least once in the middle of the marinade time.

Step 2 Heat 2 Tablespoons of oil in a large heavy skillet over medium-high heat. Sear tuna steaks in your hot pan for 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.

Step 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.

Step 4 Serve your seared tuna warm or cold with optional garnishes or on top of a salad or make ahi tuna poke bowls. 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.

Recipe Tips

Some tuna steaks are treated with CO (carbon monoxide) to preserve color. Be sure to read labels or ask your fishmonger.
Allow tuna to marinate in the refrigerator for a few hours before searing. This is the best way to 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 very sharp knife to cut the tuna so you get nice clean slices.

Recipe Substitutions

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

There are a few different species of tuna. Here’s a brief overview!

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

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

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 2-3 days. Serve in a salad, bowl, or however you like to serve your tuna!

More Seafood Recipes

Seven Fishes Seafood Salad Recipe

Easy Thai Coconut Sauce Recipe (with Wild Halibut)

Sicilian Pasta Con le Sarde Recipe

Easy Salmoriglio Sauce with Grilled Seafood

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!

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Quick and Easy Marinated Seared Ahi Tuna Recipe

Adapted from chewoutloud.com

Print Recipe Pin Recipe

Servings

Ingredients

2 Tablespoons shoyu tamari or coconut aminos
2 Tablespoons freshly squeezed lemon juice or lime juice
1 Tablespoon toasted sesame oil or 1 teaspoon sesame oil + 2 teaspoons avocado oil
2 teaspoons garlic powder
1 teaspoon cane sugar or maple sugar
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
2 to 2 ½ pounds fresh ahi tuna steaks* about 1 ½ - 1 2/3 inches thick
Unrefined olive oil or avocado oil for searing
Optional: freshly chopped cilantro green scallions, sesame seeds for garnish
Optional: Sriracha mayo for drizzling you can buy this or add sriracha to taste to your favorite mayonnaise

Instructions

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.
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.
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.
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.

Notes

Seared ahi is best eaten on the same day. However, leftovers can be tightly wrapped and chilled for up to 1 day.

Tried this recipe?Let us know how it was!

One Pot Mediterranean Quinoa Recipe

I LOVE a one pot meal! If you haven’t tried any of my one pot barley or farro recipes, you must! I know many people need to avoid gluten grains, so I thought I would make a version with quinoa. Quinoa is a light, fluffy seed that feels like a grain. It’s technically a pseudo-cereal, so many people who can’t tolerate grains, do well with quinoa. You know I’ll add vegetables anywhere I can, and this recipe is so easy and so flexible. Quinoa needs flavor boosters, so I love the olives here, as well as the dried herbs. If you dislike olives, use half the amount of capers. If you dislike capers too, add some feta or another salty cheese before serving. This is a great meal prep recipe and is awesome in school lunch boxes or to bring to the office. If you decide to swap in some stock for some or all of the water, adjust the added salt in case the stock has salt. Remember, be conservative – you can always add more salt later.

bell pepper chickpeas garlic powder Mediterranean olives one pot meal oregano quinoa thyme tomatoes

Parmesan Baked Tofu with Burst Cherry Tomatoes Recipe

Why you’ll love this parmesan baked tofu recipe

it will be your new favorite way to make tofu;
super flavorful;
recipe comes together in no time;
you can use the parmesan mix on chicken for different eaters;

Ingredients

Tofu – I use firm or extra-firm tofu. I do prefer organic and Trader Joes sells sprouted tofu if that’s something important to you. The secret to making a nice piece of crispy tofu is to press the moisture out of it. You can do this by wrapping the tofu block in paper towels and putting something heavy on it (like a skillet) for a couple minutes or using a tofu press like the one in the photo.
Parmesan cheese – I love parmesan cheese! I get a block of parmigiano reggiano from Costco and grate it by hand or in the food processor. You can use pecorino (sheep’s milk cheese) or a vegan parmesan instead.
Garlic powder – I like using garlic powder in place of fresh garlic when I want a subtle garlic flavor.
Oregano – I use dried oregano in the seasoning mix for the tofu.
Paprika – There are different kinds of paprika available. I use regular paprika in this recipe, also known as sweet paprika.
Garlic – I use thinly sliced fresh garlic for the tomato sauce. They key is not to burn the garlic. You want it to be golden brown.
Crushed red pepper flakes – is optional, but I find it to be a key ingredient when cooking tomatoes. They add a subtle spice kick.
Tomatoes – I like to use cherry tomatoes, but you can use a large tomato as well.
Basil leaves – basil and tomatoes go so well together. My grandma taught me to tear basil by hand so you don’t bruise it, especially if your knives are not sharp.

How to make parmesan baked tofu

Preheat the oven to 400 degrees F and line a small baking sheet with unbleached parchment paper.
Squeeze the moisture out of the tofu by wrapping the block with paper towels and placing on a cutting board. Place something heavy, such as a skillet filled with cans, on top and allow it to sit for 15 minutes or longer. Alternatively, use a tofu press to press out the moisture. Cut tofu into 4 slabs.
Place the oil in a medium-size dish that is big enough to dip in the tofu slabs. Mix the cheese, spices, salt and pepper in a separate dish.
Dip the tofu slabs in oil (one at a time) and toss to coat. Then dip the tofu into the cheese mixture, coating all sides and place on the prepared baking sheet. Repeat with remaining tofu pieces.
Bake in the oven for 35-45 minutes, or until golden.
Make the sauce: heat oil in a medium sauté pan over medium-low heat. Add the sliced garlic and red pepper flakes and swirl until fragrant. When the garlic just starts to turn golden around the edges, increase the heat to medium and add tomatoes and a big pinch of salt plus pepper to taste. Cook tomatoes, stirring, until they start to lose their shape, about 5 minutes. Check seasoning and remove from heat. Stir in basil and spoon over tofu.

Tips

If you make a lot of tofu, it may be worth getting a tofu press. It helps press out the moisture out of tofu. This is the one I use.
When sautéing garlic for the tomato sauce, be sure not to burn the garlic or else it will give a bitter flavor to the sauce.
You can tear basil by hand if your knives are not super sharp. That way you don’t bruise the leaves.

Substitutions

Tofu – boneless skinless chicken breasts – see this recipe
Parmesan cheese – pecorino, vegan parmesan or nutritional yeast

Other recipes you may like

*Crispy Baked Tofu

*Baked Parmesan Chicken Caprese

*Grilled Chicken with Cherry Tomato Vinaigrette

If you give this parmesan baked tofu 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! Subscribe for free to my site for the latest recipes, updates and things I’m loving lately. If you enjoy this recipe, I taught it last year in my online class! Give me an hour a month, and I’ll make you a better, healthier cook!