Seared Ahi Tuna

Submitted by gailanng

"Serve with recipe #529323 (Ginger Soy Dipping Sauce). Inspired by: http://www.allaboutsushiguide.com Having the ahi at room temperature ensures the center isn't too chilled due to the short sear time."

 

• Ready In: 12mins
• Ingredients: 9
• Serves: 4

ingredients

• Rub

• 1 1⁄2 teaspoons kosher salt
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1⁄4 teaspoon cayenne pepper
• 1⁄2 tablespoon fresh coarse ground black pepper
• 1 1⁄2 tablespoons white sesame seeds
• 1 1⁄2 tablespoons black sesame seeds

• The Rest

• 1 lb sushi grade fresh ahi tuna
• 2 tablespoons canola oil

directions

1. Combine the kosher salt (NOT table salt) coriander, paprika, cayenne pepper and black pepper in a bowl. Mix well and set aside.
2. Combine black and white sesame seeds in another bowl and set aside.
3. With paper toweling, pat the excess moisture from the ahi tuna pieces.
4. Generously rub the seasoning mixture all over tuna, pressing into the tuna without mashing it.
5. Next, press the mixed sesame seeds into the tuna, covering it all over.
6. Place a heavy bottomed non-stick or cast iron skillet on medium high heat. Add the oil and distribute it evenly all over the pan surface.
7. When the oil begins to smoke slightly and/or is starting to swirl, place the tuna in the pan.
8. Cook for approximately 45 seconds on each side.
9. Lastly, using tongs, cook the ends and (cut) sides for 20 seconds each.
10. Remove from heat. Slice to desired thickness (preferably using a very sharp sashimi knife) and serve.

Reviews

[mjayling1]

Excellent! So easy and very impressive presentation and taste. I made this in about 5 mins, threw together the suggested dipping sauce without even measuring and this was as good as tuna in the restaurants minus the cost. Our favorite way to eat ahi. Thanks!