The school cafeteria served many things that one would never encounter in the states (natto spaghetti, for example), but one thing they did serve that I couldn’t get enough of was seared ahi tuna, prepared fresh to order. It was usually served with white rice, a little shoyu, some radish sprouts, a few slivers of nori, and some toasted sesame seeds. One ample serving may have cost as much as 200 yen (~$2) but I think it was probably less.
My Own Ahi Tuna Steak Recipe
Inspired by a recipe for seared ahi in the South Beach Diet Cookbook, I found some gorgeous ahi tuna steaks at Whole Foods. The South Beach recipe called for the ahi tuna steaks to be seared with peppercorns, but I was looking for a more Asian twist, so I made up my own marinade with tamari, sesame oil, and ginger.
The Best Ahi Tuna to Buy
Ahi tuna is also known as yellowfin tuna. To make seared ahi, you need to start with very fresh, sushi-grade ahi, as you will only be lightly searing the outside, leaving the inside raw. Not even rare, but raw. The freshness and the quality of the fish make a huge difference with this dish. So, don’t even attempt it with a lower grade of fish. It’s best not to freeze leftovers, because it’ll change the texture.
Swaps and Substitutions
So many of you have made this recipe over the years (thank you!) and added your own spins. Here are a few of our favorites.
Add something spicy to the marinade, like sambal oelek, gochujang, wasabi, or even hot chili oil. Sprinkle the tuna steaks with white sesame seeds for some crunch. Serve with aioli (garlic-infused mayonnaise) drizzled over top. Add some pickled onions as garnish. Grill your steaks instead of searing!
Pro Tip: Make Extra Marinade for Dipping
Several of you suggested this over the years, and we agree! Make some extra marinade, set it aside before you add the fish, and then serve it as a dipping sauce with the seared tuna.
What to Serve with Your Ahi Tuna:
How to Make White Rice Shaved Fennel Salad Vietnamese Daikon and Carrot Pickles Spinach with Sesame and Garlic Blistered Shishito Peppers
2 tablespoons toasted sesame oil
2 tablespoons soy sauce (or gluten-free tamari)
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 scallion, thinly sliced (a few slices reserved for garnish)
1 teaspoon fresh lime juice
Serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel. Shown served over sliced fennel salad.
