Seared Ahi Tuna? Yes, when family asks if you want some fresh water fish from a friend’s deep sea fishing trip…just say YES! My mother was kind enough to share about 5lbs of Yellowfin Tuna that my Uncle shipped her last week.

Did you know, fresh fish doesn’t smell like fish? Not even when you’re cooking it.

When she offered it, I said yes. Of course, I had no idea what we were going to do with it. Off to Pinterest! I found a number of recipes, but I wanted to blend it with something we’d had recently at a local Asian restaurant. I’ve fallen in love with Avocado Seaweed Salad. (But every time I go, they make it different.)

Seared Ahi Tuna

Seared Ahi Tuna with seaweed salad, avocado and spinach

We started with defrosting the flash frozen fish. Best to unwrap it from the plastic wrap and then wrap it in paper towels to defrost in the refrigerator overnight.

With the sharpest knife he has, Nick sliced them into thinner pieces. I took about 2.5lbs to sear, and he grilled the rest. I coated the pieces in black and white sesame seeds which we’d found at Wegmans and then placed them in a hot pan with olive oil. Most of the recipes I’d found only wanted you to sear them for 20-35 seconds, but I let them sit a little longer – till I liked the amount of cooked edges to raw middle. (Personal preference)

Meanwhile, the wasabi sauce was simple – wasabi powder mixed with vegan mayo and a bit of water. Nick put together the sirachi sauce which I’ll have to hunt him down for that part. And a soy reduction sauce which had light soy sauce, garlic, fresh ginger, a dash of agave nectar instead of sugar and rice vinegar.

Plates were prepped with fresh spinach, layered with seaweed salad and avocados. When the fish was done, on it went too. Wasabi sauce and ginger act as side garnishes while we drizzled the Sirachi sauce on. The soy reduction was off to the side as a dipping sauce.

Now that I’ve made everything for the first time, I think I can increase the quantities to make a meal for four or more. Of course, this means my uncle needs to send more fish as we inhaled all of ours!

Note: While I may have measurements below, I tend not to actually use precise ones. I’m the kind of chef who looks at it and decides on more or less.

Soy-Ginger Reduction:

  • 1 tablespoon light soy sauce
  • 1/8 teaspoon garlic powder
  • 1 finger sized piece of minced ginger
  • 1 drizzle of agave nectar
  • 1 tablespoons rice vinegar

Add ingredients into a small saucepan, heat and reduce until the sauce has thickened to a syrupy texture.

Wasabi Sauce:

  • 1/2 tsp dry wasabi powder
  • 1/2 tsp water
  • 1/2 tbsp vegan mayonnaise

Mix wasabi powder and water together until smooth. Mix in mayonnaise.

Seared Tuna:

  • 2.5 lbs of fresh, deep water yellowfin tuna – slice to desired thickness – many recipes call for slicing afterwards, I wanted to do it before
  • Black & white sesame seeds
  • Olive oil – to coat pan

Place a non-stick pan on high heat. Take the tuna and roll it in the sesame seeds, covering as much of it as possible. Pour the olive oil in the hot pan. Place the tuna in the pan and sear on each side (time depends on how rare you like your tuna).

Set aside and cool for about 5 minutes.

Serve with seaweed, spinach, and avocado salad.

It’s light but VERY filling. And best of all, when it’s fresh from the ocean? It tastes just as good the next day 😉 Post below if you make your own, I’d love to hear the variations people come up with.

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