Recipe by AcadiaTwo
Our family was first introduced to the concept of "rare" Ahi Tuna when my sister-inlaw opened an inland NJ seafood restaurant. Frequently, she tested new recipes on us as well as her family & friends. The first time I tasted it, I was surprised to find out how good the rare tuna was! I then decided to create my own marinade that was more to our liking. The trick is to just sear the fish on a hot frying pan for 1-2 minutes per side and then serve immediately.
Top Review by Abby Girl
I cut the teriyaki sauce down to 3/4 cup and added 3 crushed garllic and grilled the tuna instead of searing it! I had enought tuna to feed 8 people. It was a bit on the salty side....but overall, a good finish. I would do this one again
- 1 1⁄2 cups teriyaki sauce
- 1 lb tuna steak (Sushi Grade, Ahi)
- 1 tablespoon olive oil
- 4 garlic cloves (minced)
Directions See How It's Made
- Combine 1 cup of Teriyaki Sauce with 3 minced garlic cloves to create marinade.
- Reserve 1/2 cup of Teriyaki sauce and 1 garlic clove. Refrigerate.
- Place tuna in a shallow dish and poor marinade over fish.
- Marinade for 2-3 hours in the refrigerator.
- Throw out marinade.
- Saute remaining minced garlic clove until tender in 1 TBSP of olive oil.
- Remove from pan.
- Sear tuna on in same frying pan for 1-2 minutes per side.
- While tuna is cooking place "reserved" sauteed garlic & teriyaki sauce over tuna.
- Remove from heat and serve with Teriyaki & Garlic on top.