Buzz
Ahi tuna, also known as yellowfin tuna, has a meaty texture and rich flavor, making it a delicious choice. This fish is packed with protein, low in fat, and easy to prepare. Ahi tuna steaks are commonly grilled or seared to enhance their taste, but you can also bake them for a different texture. If you're purchasing top-quality tuna (the type used for sushi), you can skip cooking and enjoy it raw.
- Preparation time (Seared): 10 minutes
- Cooking time: 4-5 minutes
- Total time: 15 minutes
Ingredients
- Ahi tuna steaks
- Peanut oil or vegetable oil
- Seasoning or marinade
Steps
Pan-Seared Ahi Tuna
Select fresh or frozen tuna steaks. Ahi tuna is available as large steaks or fillets that can be cooked just like beef steaks. Look for dark red tuna steaks with firm flesh. Avoid buying steaks that are shiny or appear dry. Also, steer clear of tuna with blemishes or pale areas.
- Purchase 170g of tuna steak per serving.
- If using frozen tuna steaks, make sure to fully thaw them in the fridge before cooking.
- The best time to buy fresh tuna is from late spring to early fall. Fresh tuna is abundant during this period, while frozen tuna is available year-round.
- Look for Ahi tuna or yellowfin tuna from the US or Canada, as they have lower mercury content and are not overfished. Avoid bluefin tuna due to higher mercury levels and overfishing concerns worldwide.
Prepare the seasoning blend for the tuna. Pan-seared tuna is often coated with spices to enhance its meaty flavor. You can use steak seasonings or any mix that includes garlic powder, pepper, and dried herbs. Combine the following ingredients to make a seasoning blend (enough for one 170g steak):
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried oregano
Heat the pan or grill. Tuna steaks and fillets cook easily when seared on a hot pan or grill. The key is to ensure the pan or grill is fully heated before placing the tuna on it. This ensures the tuna cooks evenly and gets a perfect sear.
- If using a stove, heat a cast-iron skillet or heavy pan over medium heat. Add a tablespoon of peanut or canola oil and heat it until the oil begins to smoke.
- If using a grill, light the charcoal and allow it to burn for about 30 minutes before cooking the tuna. This ensures the grill reaches the optimal temperature for searing the fish.
Coat the tuna with the seasoning mix. Each tuna steak or fillet should be seasoned with about 1-2 teaspoons of the spice blend. Spread the seasoning evenly on all sides of the fish. Then, let the tuna sit at room temperature to absorb the flavors before grilling or pan-searing it.
Pan-sear both sides of the tuna steak. Tuna steaks are often enjoyed rare since the texture of rare tuna looks more appealing, while fully cooked tuna can become dry.
- To get a crispy exterior and a rare interior, place the tuna steak on the pan or grill. Sear the first side for about 2 minutes. Flip the tuna and sear the other side for another 2 minutes, then turn off the heat.
- Watch the tuna closely while searing to prevent overcooking. You will notice the heat cooking the tuna from the bottom up. If you feel that 2 minutes per side is too long, you can flip the tuna earlier.
- If you prefer fully cooked tuna, leave it on the pan for a little longer.
Oven-Baked Ahi Tuna
Preheat the oven to 200°C.
Grease the baking dish. Choose a glass or ceramic baking dish that is slightly larger than the tuna steak or fillet. Coat the bottom and sides of the dish with olive oil to prevent the tuna from sticking to the dish.
Butter and season the tuna. Spread a tablespoon of melted butter or olive oil over each tuna steak or fillet. Then season with salt, pepper, and any dried herbs you prefer. Ahi tuna already has a great flavor, so just a light seasoning is enough.
- If you like, you can squeeze some lemon juice to enhance the tuna's flavor.
- You can also marinate the tuna with traditional seasonings like soy sauce, mustard, or sliced ginger.
Bake the tuna. Place the baking tray into a preheated oven and bake until the fish skin is no longer pink and flakes easily when pierced with a fork. This process can take around 10-12 minutes, depending on the thickness of the steak. After 10 minutes, check if it requires more time.
- Rare tuna is preferable, as fully cooked tuna can become dry and have a fishy taste.
- If you'd like a crispy top layer on your tuna, turn on the broiler and cook the top of the tuna for the final 2-3 minutes of baking.
Prepare Tuna Tartare
Choose the right type of tuna for making Sushi. Tuna Tartare is a dish made from fresh Ahi tuna. This is a raw dish that doesn't require cooking, making it one of the most popular ways to prepare tuna. When preparing Tuna Tartare, it's important to select top-quality tuna (the kind used for sushi) as the fish won't be cooked, which means it won't be heated to kill parasites and bacteria.
- For 4 servings of tuna tartare, you'll need 0.45 kg of tuna. You can use tuna steaks or tuna fillets.
- Fresh tuna is always better for this dish compared to frozen tuna.
Prepare the sauce. Tuna Tartare is served with a sauce made from fresh citrus fruit flavors and the pungency of mustard. To create a flavorful Tuna Tartare, mix the following ingredients in a bowl:
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 1 teaspoon finely chopped Jalapeno pepper
- 2 teaspoons finely chopped ginger
- 1 1/2 teaspoons mustard powder
- 2 teaspoons lemon juice
- Salt and pepper to taste
Cut the tuna into small square cubes. Use a sharp knife to cut the tuna into 0.3-0.6 cm cubes. A knife works best, but you can also use a food slicer to save time.
Add the tuna to the sauce. Mix thoroughly to ensure the tuna is fully coated in the sauce. Serve the Tuna Tartare immediately with crackers or crispy thin-sliced potatoes.
- If not eaten right away, the lemon juice in the sauce will begin to react and alter the texture of the tuna.
- If you're not ready to eat, keep the sauce and tuna separate and combine them when you're ready to serve.
Tips
- When searing, use vegetable oil or peanut oil as they have a higher smoke point. Butter and olive oil will burn out quickly and won't reach the proper temperature for searing the tuna.
Warnings
- Avoid overcooking the tuna as it will become dry.
Essential Items You Need
- Grill or Stove
- Oven-safe Dish
