Looking to change up your regular go to salmon or tilapia dishes? If so, you’re in luck because this is a dish worth getting excited about! There is nothing better than a perfectly seared sesame crusted, ahi tuna that is marinated in a garlic soy sauce and served over a citrus ginger vermicelli noodle salad made in your own kitchen. This dish is so easy, healthy and flavorful! It is perfect for dinner or an appetizer at home.
I think it is about time we give this Ahi Tuna the spotlight. It is a fish that is underrated in my opinion. More often than not, people tend to steer clear of this type fish due it’s reputation of having a raw center or not knowing how to properly cooking it. But, if I am being honest, the raw center gives it such an authentic flavor because you can truly taste the flavor of the fish. With this recipe, you have a savory sesame, garlicky, soy outside and a melt in your mouth tuna flavor on the inside... it makes for the perfect combination! Plus this fish can get perfectly seared in under 10 minutes and is a great source of protein! It truly has so many positives.
I always thought that this was a luxury item whenever I would dine out at a restaurant or have this as an hours d’ oeuvre while at a wedding. I thought that there was no way that I could make this at home. It looks impressive, it has an impressive taste, I thought that I was not able to easily source the fish and it was a special type of fish they used and to top it off, I really thought that there was some special technique to cooking it.
But, lo and behold I was so wrong about it all. Once you try it, you will be surprised how simple it can be! You can easily source this fish from a Whole Foods or fish market. Once you marinate it and coat it with your sauce and seasonings of choice, you sear it on both sides for 3-4 minutes and BAM! You have that high quality restaurant dish right in the comfort of your own home and it just got more special because it’s made by you.
I paired this Ahi Tuna with a citrus ginger vegetable vermicelli noodle salad. It makes for a great option and a light and refreshing dish.
Serves 2+, INGREDIENTS: For the Seared Tuna
1 Tuna Steak
1/4 Cup soy sauce
1 TBSP minced garlic
1/4 TSP black pepper
1 TBSP rice vinegar
2 TBSP white sesame seeds
2 TBSP black sesame seeds
1 TSP sesame oil
In a bowl, whisk soy sauce, minced garlic, black pepper and rice vinegar.
Place your tuna steak in a air tight container or ziploc bag and pour marinade over the fish. Place in the fridge to marinate for at least one hour prior to cooking.
On a plate, mix white sesame seeds and black sesame seeds. Once tuna has marinated, remove from marinate and coat all sides of the fish in the sesame seed mixture.
Heat a pan over medium heat and pour in 1 TSP sesame oil. Place the fish in the pan and sear on both sides for 3-4 minutes. Remove from heat and let cool. Once cooled, slice in individual pieces. Serve with soy sauce on the side and with vermicelli noodle salad or white rice.
Serves 2+, INGREDIENTS: For the Vegetable Vermicelli Noodle Salad
3 Cups cooked vermicelli noodles
1 Cup shaved cucumber (NOTE: these will hold a lot of water. I recommend patting these dry and sucking out some of the water before adding to the salad.)
1 Cup carrot ribbons
1 Cup thinly sliced red cabbage
1/3 Cup chopped cilantro
Citrus Ginger Dressing (recipe to follow)
INGREDIENTS: For the Citrus Ginger Dressing
2 TBSP soy sauce
1 TBSP rice vinegar
Fresh squeezed grapefruit juice from half of a grapefruit
1/2 TSP ginger
1 TBSP sugar
1/2 TSP red pepper flakes
Pinch of salt
In a bowl, mix all Citrus Ginger ingredients together to make the dressing. Set aside.
Cook the vermicelli noodles according to package. Once they are cooked, set aside.
Prepare your vegetables. Using a vegetable peeler, carefully peel cucumbers and carrots, measure out and set aside. Thinly slice Red cabbage, measure and set aside. Chop your cilantro, set aside.
In a large bowl, add 3 Cups noodles and your prepared cucumber, carrots, red cabbage and cilantro. Toss in your prepared dressing. Serve right away or place in the fridge to cool for 30 minutes before serving.
PRETTY PLATE KITCHEN ITEMS USED: