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    Home » Recipes » Simple Seared Ahi

    Simple Seared Ahi

    Published: Jun 19, 2013 · Modified: Aug 12, 2021 by Linda Baker · This post may contain affiliate links

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    Trying to put more fish in your diet, but you are a meat and potato kind of person? Then this simple seared ahi is for you! It's all red meat after all

    simple seared ahi

    The making of - Simple Seared Ahi

    Ahi tuna, also known as yellowtail tuna, actually works more like a steak than fish. Most of the time it’s served rare (and rightly so); that makes it even more steak-like. And this recipe is so simple, it's super simple seared ahi!

    I know. Some of you are saying YUM...and some of you are saying "YUCK, raw fish, no way".

    Yes, way.

    Try it.

    If you like steak and you get good, fresh ahi tuna, you will think you are eating a steak with this presentation of simple seared ahi tuna. Texture, flavor, all of it. And the best part, it works so nicely with a big, bold, red wine like Cabernet Sauvignon.

    Really.

    The secret to making this dish is two-fold.

    First, you must get sushi grade ahi tuna and have it cut thick - at least 1 ½ inches - 2 inches is better. The thicker the cut, the better sear you can get on the outside while keeping the inside rare.

    Of course, you can cook the ahi longer if you just can't fathom eating a rare (really it should be raw) piece of fish. It's up to you. But I recommend rare.

    The second part is a HOT skillet. You want your skillet hot hot hot before you put your filet into the pan. A quick sear on the outside, about 1 - 1 ½ minutes per side.

    This recipe is a part of my article How to Serve Red Wine with Fish. But there are many variations you could do, including coating the filet in sesame seeds for a more Asian presentation. When I do that I like to serve the filets with the Wasabi Cream that is included as a part of this recipe.

     

    Photo Credit: Joshua Resnick/123RF

    simple seared ahi

    Simple Seared Ahi

    LindySez
    Trying to put more fish in your diet, but are a meat and potato kind of person? Then this simple seared ahi is for you! It’s all red meat after all.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 2 minutes mins
    Cook Time 5 minutes mins
    Total Time 7 minutes mins
    Course Fish & Seafood
    Cuisine Asian
    Servings 4 servings
    Calories 174 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 4 fresh Ahi tuna steaks get the best quality you can
    • 2 teaspoons extra virgin olive oil
    • Salt and pepper to taste

    Instructions
     

    • Rub the tuna with the oil. Season well with salt and pepper.
    • Heat a heavy pan over high heat; throw the tuna in the pan and sear it for just a few minutes on each side. You want the middle to be rare. (If you insist on cooking it through, just make sure you don’t overcook it). Slice and serve.

    Notes

    Please do not overcook the fish!

    Nutrition

    Serving: 1gCalories: 174kcalProtein: 33gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gCholesterol: 64mgSodium: 319mg
    Keyword how to cook ahi, rare ahi, red wine fish
    Tried this recipe?Let us know how it was!
    « Sweet Corn Creme Brûlée
    How to Serve Red Wine With Fish »

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    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

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