Seared Ahi Tuna Sea Steak over Mexi-Asian Salsa

Recipe by Sommer Clary
READY IN: 25mins


  • For the fish
  • 12
    lb fresh sushi grade ahi tuna steak
  • teriyaki marinade (such as Kikkomans)
  • For the Salsa
  • 1
    (8 ounce) package good quality pico de gallo (usually found in the produce section at the grocery store)
  • 1
    teaspoon teriyaki marinade
  • 2
    teaspoons soy sauce
  • 1
    pinch of dry ginger
  • 12
  • 14
  • 1
    Thai chile, minced


  • Place tuna steak in a shallow dish with the terryaki marinade and allow to marinate for about 10 minutes on each side.
  • In the meantime, mix the pico de gallo, terryaki, soy, ginger, lime, cilantro and chili in a small mixing bowl, and set aside.
  • Place a grill pan on the stove and preheat on high. Spray with nonstick cooking spray and sear the Ahi steak, about 1 minute on each side.
  • Spread the pico de gallo across a serving dish, and thinly slice the Ahi Tuna, placing it over the salsa. Garnish with cilantro sprig and lime wedges, if desired.