Content

• Ingredients
• To step
• Method 1 of 3: Sear ahi tuna
• Method 2 of 3: Baking Ahi Tuna
• Method 3 of 3: Make tuna tartare
• Tips
• Warnings
• Necessities

Ahi tuna, also known as yellowfin tuna, has a delicious meaty flavor. This savory fish is an excellent source of protein, has a low fat content and is very easy to prepare. Ahi tuna fillets or steaks are usually grilled or seared for the best flavor, but you can also bake them for a different texture. When you buy sushi tuna, you can skip cooking and serve it raw.

• "Prep Time (Sear): 10 minutes"
• "Cooking time: 4-5 minutes"
• "Total time: 15 minutes"

Ingredients

• Ahi tuna steaks or fillets
• Peanut or vegetable oil
• Seasoning or marinade

To step

Method 1 of 3: Sear ahi tuna

1. Choose fresh or frozen tuna steaks. Ahi tuna is sold in the form of large steaks that can be prepared in a similar way to steak. Watch out for deep red tuna steaks with firm meat. Avoid steaks that have a rainbow-like appearance or look dry. Also avoid buying fish that look mottled or pale in color.
   • Buy a steak of 200 grams per serving you need.
   • If you are using frozen tuna steaks, thaw them completely and put them in the refrigerator before using them.
   • Fresh tuna season is from late spring to early fall. If you choose fresh tuna, it is best to buy it in season. Frozen tuna is available all year round.
   • Ahi or yellowfin tuna from the United States or Canada is the best choice because it is relatively low in mercury and there is no danger of overfishing. Bluefin tuna should be avoided as the mercury content is higher and this species is overfished worldwide.
2. Make a spice mixture for the tuna. Seared tuna is often topped with spices that complete the meaty flavor of the tuna. You can use steak seasoning or any kind of spice mix that contains ingredients such as garlic powder, pepper and dried herbs. Try making your own spice mix by mixing the following ingredients in a bowl (this is enough for a 200 gram steak):
   • 1/2 teaspoon of salt
   • 1/4 teaspoon black pepper
   • 1/4 teaspoon of red pepper flakes
   • 1/4 teaspoon of garlic powder
   • 1/4 teaspoon of dried basil
   • 1/4 teaspoon of dried oregano
3. Heat your skillet or grill. Tuna steaks and fillets are easy to fry on both a grill and a stovetop. The trick is to fully heat the stove before putting the tuna on it. This will ensure that the tuna cooks evenly and is seared nicely crispy.
   • If you're using a stovetop, heat a cast iron skillet or other heavy skillet over medium heat. Add a tablespoon of peanut oil or canola oil and heat until the oil starts to smoke.
   • If using a grill, light the charcoal at least half an hour before cooking the tuna. That way, it will have plenty of time to get nice and warm before you put the tuna on top.
4. Cover the tuna with your spice mixture. Each 200 gram steak or fillet will require about one to two tablespoons of these spices. Push the seasoning into all sides of the tuna so that it is completely covered. After you cover the steak, let it come to room temperature before placing it on the grill or in the skillet.
5. Sear the tuna on both sides. Tuna steaks are normally served quite raw, as the texture of raw tuna is more pleasant than the texture of a well-done piece of tuna, which is a bit on the dry side.
   • To fry the outside and keep the inside raw, place the tuna in the skillet or on the grill and sear on one side for about two minutes. Then turn the tuna over, sear for another two minutes and then remove from the heat.
   • Watch the tuna during cooking to make sure you don't overcook it. You will see the heat cooking the tuna from below. If two minutes seems too long for one side, flip the tuna more quickly.
   • If you prefer to make sure the tuna is fully cooked, leave it on the stove a little longer.

Method 2 of 3: Baking Ahi Tuna

1. Preheat the oven to 200 ° C.
2. Grease an oven dish. Choose a glass or ceramic dish that is slightly larger than the tuna steaks or fillets you will be cooking. Use olive oil to grease the bottom and sides of the dish so that the fish doesn't stick.
3. Butter and season the tuna. Rub each steak or fillet with a teaspoon of melted butter or olive oil, then season with salt, pepper and whatever dried herbs you prefer. The tuna itself will be the star of the dish, so keep the seasoning subtle and complementary.
   • A little lemon juice completes the flavor of the tuna if you wish to add a little extra flavor.
   • You can also season the tuna with a classic combination such as soy sauce, wasabi and pieces of ginger.
4. Fry the tuna. Place the casserole in the preheated oven and bake until the skin is no longer pink and falls apart when you fork in with a fork, about 10 to 12 minutes. Actual cooking time will depend on how thick the steaks are. After 10 minutes, check if the steaks need even longer.
   • For caution, choose slightly undercooked tuna, as overcooked tuna is dry and has a more fishy taste.
   • If you want the baked tuna to be seared on the top, turn on the grill and grill the top for the last two to three minutes of the cooking process.

Method 3 of 3: Make tuna tartare

1. Choose sushi tuna. Tuna tartare is a dish made from raw ahi tuna. It's a light, refreshing dish that doesn't actually require cooking, but it's one of the most popular ways to prepare this fish. It's important to buy sushi tuna when using this cooking method because you won't be able to cook the fish to kill parasites and bacteria.
   • You need about half a kilo of tuna to make four servings of tuna tartare. Both steaks and fillets are suitable for this.
   • This dish works best with fresh tuna instead of tuna that has already been frozen.
2. Prepare the sauce. Tuna tartare is prepared with a sauce composed of fresh flavors such as citrus combined with the deep heat of wasabi. To make a delicious tartare, mix the following ingredients in a bowl:
   • 1/4 cup of olive oil
   • 1/4 cup finely chopped cilantro
   • 1 teaspoon of ground jalapeno peppers
   • 2 teaspoons ground ginger
   • 1 1/2 teaspoons of wasabi powder
   • 2 tablespoons of lemon juice
   • Salt and pepper to taste
3. Cut the tuna into small pieces. Use a sharp knife to cut the tuna into 5-10mm pieces. The easiest way to do this is with a knife, but you can also use a food processor to save time.
4. Toss the tuna pieces into the sauce. Mix them well together so that the tuna is completely covered. Serve the tuna immediately with crackers or chips.
   • If you don't serve the tuna right away, the lemon juice in the sauce will start to react with the tuna and change the texture.
   • If you want to prepare the tuna tartare ahead of time, keep the sauce and tuna separate until just before serving.

Tips

• When searing, use peanut or vegetable oil because of its high smoking points. Butter and olive oil will boil or burn over before the pan is hot enough to allow searing.

Warnings

• Do not overcook the fish as it will be very dry.

Necessities

• Pan or grill
• Oven dish