Seared ahi – it’s not just for those spendy Japanese restaurants anymore! Here’s the story:
I was walking through Vons today and stumbled upon some Ahi (or “yellowtail“, for all you non-Hawaiians) tuna for 6 bucks per filet. I couldn’t resist. A ginger root and a green onion later, this is what I had for dinner.
Nutritional Info: 390 Calories, 19g Fat, 10g Carb, 34g Protein.
15 min – You may want to allow an hour ahead of time to prep the marinade and allow the fish to sit in it in the refrigerator.
2 5-7 oz ahi tuna steaks, about 3/4″ thick
2 tablespoons olive oil
1 tablespoon grated ginger root (you’ll only need a small to medium bulb) **
2 tablespoons minced garlic
2 tablespoons soy sauce
1 green onion, sliced
Roasted sesame seeds for garnish (optional)
** How to grind a ginger root:
First, peel a medium bulb. If you don’t own a special tool for grating/zesting a ginger root, just use the finer side of a cheese grater (smaller holes), it’ll work just as well for this. Grind it down with the grater till you have about a tablespoon-worth. You’re done! So much less intimidating than you thought, right?
What You’ll Need:
1 small mixing bowl
1 large pan
- Mix all the ingredients for the marinade.
- Place the fish in a tupperware and cover in the marinadeand green onion slices. Seal and place in the refrigerator for about an hour (if you have the time).
- Heat the large (non-stick) pan on medium high. Let it heat for a solid 2 minutes. Add fish to the pan.
- Sear the fish for 1 minute on each side. Ahi will still be raw in the middle. If you like it a little less raw, increase sear time to 1.5-2 minutes per side.
- Slice the fish into 1/4″ strips.
- Serve it up! I served with rice, but you can also use fennel, lettuce, or even plain. Sprinkle with roasted sesame seeds(optional) and garnish with the green onion slices.
Damn, who knew this would be so painless? Oh – and if you have the option, always try to support sustainable fisheries. It’s a bit more effort, but well worth it to make sure this fish exists the next time we want to make it. Check this site out for more info: Seafood Watch. Enjoy, dudes!