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In the Kitchen

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I LOVE ahi tuna. I love it seared, I love it in tartar, I love it in sushi. But I don’t love paying the big bucks for it, so I (and therefore my family) don”t eat it very often.
But I watch the local high-end grocery stores for sales. Recently I hit the jackpot — fresh wild ahi tuna from the Philippines for $8.99 a pound (about half of the regular $16.99-$21.99 / lb price tag). I grabbed us a couple of steaks and a few marinade and salad fixins, and less than 2 hours later we were eating like Polynesian royalty! Here’s our favorite recipe…

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Seared Ahi over Spring Mix & Tamari Almonds
Inspired by Elise’s recipe on Simply Recipes
Prep time: 1 hour and change * Cook time: 5-6 minutes
Ingredients

  • (6-8 ounce) ahi tuna steaks (3/4 of an inch thick)
  • 2 Tbsp dark sesame oil
  • 2 T soy sauce (or 2 tsp of Tamari for a gluten-free option)
  • 1 T fresh ginger, grated
  • 1 clove garlic, minced
  • 1 green onion (scallion), thinly sliced (a few slices reserved for garnish)
  • 1 tsp lime juice
  • Spring salad mix, enough for 2 large plates of salad
  • 1/4 cup Tamari almonds, chopped
  • Salad dressing, light and oil-based. I like to use a Shiitake Mushroom Sesame Dressing (also here) to extend the Asian flavor of this meal.
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Directions

  1. Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly and refrigerate for 1 hour. I often put the tuna steaks and the marinade in a large ziplock bag, and then lay it on a shelf in the fridge for at least an hour, turning it over when/if I happen to go into the fridge.
  2. About 20 minutes before you plan on sitting down to eat, prepare the salad plates. Arrange the spring mix on 2 plates and sprinkle with most of the almonds (save a few for garnish at the end).
  3. About 8 minutes before you’re serving the meal, heat a nonstick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for 2 minutes on each side (even a little longer if you want the tuna less rare than shown.)
  4. Remove from pan and slice into 1/4-inch thick slices.
  5. Dress the spring mix salad on the plates (not too much dressing!), and then lie the ahi steak slices on top of the salad. Sprinkle with a few green onion slices and some Tamari almonds.
  6. Eat and enjoy!!!

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shawnconna

Sometimes helpful editor and digital media director at MAKE and CRAFT.


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