![]() ![]() Just marinate the tuna in a mixture of soy sauce, oil, salt, and pepper (with some cayenne for some heat, if you want) preferably for at least ten minutes, or overnight.įor a typical ahi tuna steak (about 1.5″ thick), sear on each side for about two minutes (less time for rare more time for medium). The fact that the tuna is served medium-rare accounts for its extremely fast cooking time. If you buy sushi grade ahi tuna, it will have been frozen at a temperature which kills any potential parasites, so I recommend going this route just to be safe. Tuna, along with salmon, are fish that are least likely to have parasites, which is one of the reasons why you often see them served undercooked. If you sear the outside, as in this recipe, you’re killing off the bacteria that may make you sick. Plus, many of the bacteria that makes raw foods more risky to eat is usually found on the surface of the foods. Fully cooked tuna can be a bit dry (like its canned counterpart), but when the outside is a crispy, salty, savory layer and the inside is a supple, soft, tender layer, it enhances the taste so much and the texture is amazing. If you’re looking for amazing flavor and texture, I personally think it’s worth the risk and I welcome you to jump on this bandwagon (unless you’re pregnant or have another medical reason not to consume raw fish – you should consult a physician if you’re concerned!). If you order it a restaurant, it’s bound to be cooked medium-rare as well. Look up any seared ahi tuna recipe and you will see that it is almost always cooked this way. There is always a risk to eating raw or undercooked seafood.īut tuna steaks are usually served seared on the outside and raw on the inside. ![]() You can always choose to cook these ahi tuna steaks all the way through to be well-done. If you’re nervous about eating raw fish, you should use your best judgement. It actually looks very similar to a beef steak in this regard. For one thing: it comes in a whole, beautiful raw steak that holds its form much easier than other kinds of fish, which may tend to flake apart.įor another thing: it is usually cooked medium-rare: seared on the outside, red on the inside. And tuna, like salmon, is healthy and has an array of serious health benefits ( including being high in Omega-3s and vitamin B12).Ī seared tuna steak is a bit different than the canned tuna everyone is used to. While I love salmon, it can be a bit pricey. You can usually find it frozen at Trader Joe’s or your local grocery store for very inexpensive. And it’s often cheaper than bluefin tuna, with a very similar flavor profile and texture. What is Ahi Tuna?Īhi tuna is type of tuna that is divided into two different species: yellowfin and bigeye. ![]() Salmon is usually my go-to for fish, since it’s outrageously delicious and amazingly healthy.īut when I was at the grocery store the other day and saw these gorgeous ahi tuna steaks for $5 (that’s only $2.50 each!), I couldn’t resist. Like this Seared Salmon with Scallion Butter, and this 15-minute Poached Salmon with Chive Butter. Maybe that’s why I have so many salmon recipes on the blog. And EASY! What more could you want?įish in any form usually cooks up extremely quickly. So true that we’ve made these Six-Minute Seared Ahi Tuna Steaks twice in the past two weeks and fully plan on doing it again this coming week.Īs you may have guessed from the title, this recipe only takes about six minutes, and it’s absolutely mouthwateringly delicious. But under TEN? It’s almost too good to be true! But this one is DEFINITELY true. If I can get dinner on the table in less than 30 minutes, I’m a happy camper. ![]()
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