Often times we hear from people that they would like to make more fish at home but they are intimidated to cook fish because they aren’t sure how to cook it correctly. If you are new to cooking fish, a great type to start off with is ahi tuna. Ahi requires a hot pan and a quick sear on each side and that’s it. The taste and texture is somewhat similar to steak so if you are a red meat type of person, this is also the perfect fish to break in your seafood taste buds.
Stephanie Heymann Photography
The prep is simple, heat a skillet over medium–high heat (more on the high side), add a touch of olive oil, generously salt and pepper the ahi and sear each side for approximately 2 minutes per side. Ahi is served rare/slightly raw in the center so the cook time is minimal. Let the fish rest for a few minutes before cutting against the grain. Ahi is great as a protein over salad, in a rice bowl or on it’s own with a side of steamed veggies.
Stephanie Heymann Photography
We prepared this ahi with a simple wasabi cream to drizzle over the top. The wasabi cream adds a bit of heat and compliments the ahi. Ginger is a great garnish to have on the side. This is a quick and easy meal that anyone can make; it requires very few ingredients and very little time. It’s the perfect weeknight meal!
- 1 lb ahi tuna steaks
- kosher salt
- course ground pepper
- 1 tsp olive oil
- ½ C Fage 0% greek yogurt
- 1 Tbsp vegenaise or mayonaise
- 2 Tbsp prepared wasabi paste - can adjust by adding more or less depending on the level of heat preferred
- ¼ tsp kosher salt
- add all ingredients together and mix thoroughly. Store in the refrigerator until ready to serve.
- Heat olive oil in a large skillet over medium high heat. Generously season both sides of ahi tuna steaks with kosher salt and course ground pepper. Sear each side for approximately 2 minutes per side. Ahi should be served rare, you want a very rare center with seared sides. Remove from pan and set aside to rest for a couple of minutes. Cut against the grain into approximately ½ inch strips. Serve with wasabi cream drizzled over the top or on the side.