Pan Seared Ahi Tuna

This Pan Seared Ahi Tuna is fresh, flavorful, and perfect when you want something light yet filling. Fresh ahi tuna crusted in a mixture of sesame seeds, brown sugar, and garlic and onion seasonings.

+ SUSHI GRADE:
Confusingly, it’s not a real grade of quality (at least according to the FDA). This is often used to describe high-quality fish that has been frozen very soon after being caught. This freezing process is important for helping make the fish safe to eat raw. Fish should never have a “fishy” smell and should not have any inconsistent textures or odd discoloration. High-quality fish can be purchased from local fish markets, higher-end grocery stores, ordered online, and often from local sushi restaurants.

+ OIL FOR SEARING:
I often use avocado oil for high-heat searing. However, any neutral, high-heat oil works great.
 
INGREDIENTS
*Makes 2 lbs

2 lbs sushi grade ahi tuna steaks (about 1.5-2 inch thickness)

MARINADE
+ 3 TBSP soy sauce
+ 1 tsp sesame oil

SESAME CRUST
+ 1/3 C sesame seeds
+ 1 TBSP brown sugar
+ 1 tsp garlic powder
+ 1 tsp onion powder
+ 1 tsp salt

Serve with smoked sea salt and sliced green onion.

DIRECTIONS

+ STEP 1: MARINADE
Combine the soy sauce and sesame oil in a shallow dish and then fully coat the ahi on all sides. Let the ahi sit at room temperature for about 10 minutes while preparing the sesame crust mix.

+ STEP 2: SESAME CRUST
Combine the sesame seeds, brown sugar, garlic powder, onion powder, and salt and spread out evenly on a plate. Place the ahi steaks on the sesame seed crust mixture and press them firmly to get the crust to stick. Coat all sides of the ahi.

+ STEP 3: COOK
Heat a skillet over medium heat, and
when it's blazing hot, add a little neutral oil to the pan and then carefully add the ahi steaks. Cook undisturbed for 45-60 seconds until they get a nice seared crust. Flip and repeat the process on the other side and then remove.

+ STEP 4: SERVE
Slice the ahi steaks and garnish with sliced green onion and smoked, flaked sea salt.

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