Seared Ahi Tuna

  • 6 ounces high quality ahi tuna (sashimi grade recommended; wild caught if you can find it. Frozen is okay, just thaw it in the refrigerator before serving)
  • ½ tablespoon olive oil
  • Kosher salt and fresh ground pepper
  • For serving: we used leftover Crispy Breaded Cauliflower, Pickled Onions, Sauteed Spinach (use sesame oil), Rice, and Yum Yum Sauce (or Spicy Mayo)

  1. Pat the tuna dry. Sprinkle liberally with kosher salt and fresh ground black pepper on both sides.
  2. Heat the olive oil in a medium skillet over medium high heat. Add the steak and cook 1 to 2 minutes per side, until lightly browned on the outside but still rare the inside. Slice the tuna against the grain into ½ inch slices. Serve immediately
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