A few times a year, I am lucky enough to receive fresh off the boat tuna from my co-worker Ken. His passion for fishing leads him off the coast of Corpus Christi, and onto charter boats with friends a few times a year, and when they are lucky enough to snag some fish, he always brings back some for the rest of us (what a pal, eh?). There is something so amazing about tuna this fresh, the color, flavor, everything – it literally melts in your mouth! This is a must try seared Ahi Tuna recipe!
Now, I am a bit ashamed to admit that before Ken brought me this tuna, I had never had raw fish before. I know….shameful admission from such a foodie… anyways – from the moment I tasted it – WOW. When he gave me a fresh filet to take home to cook myself I was a bit hesitant at first, but this recipe is so full-proof and easy I promise no matter what skill level cook you are as long as y9ou start with the freshest of ingredients this will turn out fabulous!
- 4 (6 oz.) tuna steaks
- 1/4 cup tamarin soy sauce
- 1 tbsp. Mirin (Japanese sweet wine)
- 1 tbsp. honey
- 2 tbsp. sesame oil
- 1 tbsp. rice wine vinegar
- 1/2 cup sessame seeds (I like to use black, the color contrast is gorgeous)
- 1/2 cup plain bread crumbs
- 1 tbsp. olive oil or butter (I prefer olive oil)
- In a rectangular glass pan (don’t use metal), stir together the soy sauce, mirin, honey, rice vinegar and sesame oil. Let tuna marinade for 5 minutes on each side.
- Mix together sesame seeds and breadcrumbs on a plate. Press the tuna into the mixture enough to coat evenly on all sides.
- Heat olive oil or butter in a pan over high heat. Place steaks in the pan, and sear for about one to two minutes on each side.
- Let the steaks cool before slicing and try to slice as thinly as possible.