Ahi Tuna Steak
Servings: 2 (depending on many pieces you want). Photo made 2 dishes with 1 Ahi steak
Preparation time: 10 minutes
Cooking time: 5 minutes
Ingredients
- Cooking oil
- Soy sauce: 1tbsp
- Mirin vinegar: 1/2 tsp. can substitute with regular vinegar, rice vinegar, wine vinegar.
- Honey: 1 tbsp
- Sesame oil: 1/2 tbsp
- Lime/lemon: 1 tsp
- Wasabi: optional
- Ginger: optional
- Green onions: for garnishing
- Sesame seeds
- Coarse salt and pepper: for a steak rub
Preparing the ingredients
- Prepare a bowl for the liquid seasoning. Add together soy sauce, mirin, honey, sesame oil, and lime. If you like ginger, you can use minced or ground powder about a pinch or two depending on your preference. You can add some wasabi on the side as a garnish or add it into this seasoning. If you don’t have wasabi, you can use horse radish too. Mix this sauce thoroughly.
- Wash your tuna with cold water and pat dry with paper towel
- Heat your non-stick pan with cooking oil while you prepare to marinate your tuna
- Place your tuna in the marinating sauce and toss it evenly or into a zip log bag. You can place in the fridge to absorb more flavor for about half an hour. I just cook it on the spot
- Sprinkle generously some sesame seeds on the surface of your steak everywhere. Add the dry course salt and pepper seasoning generously and rub it in like a steak
- Place the tuna steak on your pan. I used my tamagoyaki for this and it worked like wonders. Cook for about 2 minutes on each side and until the surface of the steak has a nice sear. Cook longer if you want a more cooked steak. When cooking the steak, don’t waste the extra sauce. Add some onto the steak as you cook to prevent the pan from sticking and drying out. Don’t throw out the marinating sauce! Cook it separately afterward (because it was marinated with raw tuna) and save it as delicious dripping or glazing sauce!
Serving
- Prepare whatever you want to eat your steak with ahead of time. Once the steak is done, let it sit for a minute on the cutting board before cutting it into desired length and thickness. Garnish with green onions. This photo was served with pesto angel hair pasta, corn, tamago, arugula, beansprouts and horseradish.