serve it rare!
Oh! How I love seared Ahi tuna! It is so good and there is simply nothing faster to prepare.
I forgot to take photos of my prep work (sorry).
Here are the basic ingredients
1-2 fresh, wild-caught ahi tuna steaks
olive or grapeseed oil
dry rub of choice (I used a lemon rub, then topped with coarsely ground black pepper)
To prepare: bring the tuna close to room temperature prior to cooking. Rub the tuna with a small amount of olive or grapeseed oil, then coat with dry rub and pepper.
Heat pan to medium high. Add grapeseed oil once pan is very warm. Heat oil until shimmering in pan.
Place ahi tuna in pan and cook for approximately 1-2 minutes per side. Don't over cook (remember the tuna will continue to cook a bit after it has been removed from the pan).
Remove from pan onto a cutting surface. Cut against the grain of the fish into 1/4 inch strips and move to serving platter.
Serve with ponzu, soy, and wasabi to taste.
tuna steaks just before turning.
Note that there is just barely any cooked layer?
That is how you want it!
Steaks prior to slicing
sliced tuna served with ponzu sauce and roasted vegetables.
Look at these critters!
Don't they look like some sort of sea life?
They are the roots of baby onions.
I sauteed them until they were golden brown.
Rumor has it that they are really good as a topping for salad or other things.
Stay tuned to see what I do with them, and whether they are actually good to eat! They smelled great
while they were cooking!