IF YOU ARE NOT A FAN OF TUNA-Do not throw this away!!! You want to know what one of my favorite things I have sent your way? This. This is one of our favorite recipes in our household…solely because of the vinaigrette. Jordan might even argue that he loves this more than the salmon…but they are both pretty special (albeit super simple). If you are not a tuna/seafood fan…save this recipe anyway and you can put this vinaigrette on many things-plain/white or brown rice, steak, chicken…SHRIMP!...the possibilities are literally endless. I make a double portion of the vinaigrette and we incorporate it into our meal throughout the week (ie: sesame chicken lettuce wraps the following night).
Many moons ago I decided to try my hand at seared Ahi Tuna. I have to admit, I was a little daunted by the task at hand (for some wild reason), and figured I could tackle it. Years later, it is a staple in our household and literally takes minutes to throw together and is light, refreshing, HEALTHY and packed full of flavor because of this vinaigrette. Funny to think of the things that used to scare you until you just crossed the bridge.
I have made this vinaigrette countless times, and many times have tried to tweak it here and there…adding this and subtracting that (I see you miso and ginger….) and I always come back to this original concoction of mine. I do not have ginger in this dish because I literally can not handle ginger one bit…but grating some in to the sauce would be divine if that is your thing.
That’s it! Short and sweet this week! Sorry I don’t have any funny anecdotes or valuable life lessons that I have learned in lockdown. The past two weeks have been CA-Razy, and I need a refuel 😊 I recommend pairing this with a fun, light white wine, or as I always say, drink whatever you want with whatever you are eating, life is short.
From our kitchen to your home,
Sayre’s Quick, Seared Ahi Tuna with AMAZING Vinaigrette
Prep Time: 5 minutes
Cook Time: 2-4 minutes
Overall Time: 10 Minutes
Serves: 2 (with leftovers)
- 1 lb FRESH Ahi Tuna from a good, quality fishery
- Sesame seeds (black and white or just plain white will do)
- 1 tsp of olive oil to coat fish and 1 tsp for pan
- 1 whole RIPE avocado
- ½ English, seeded cucumber, thinly sliced
- 4 hand-fulls of arugula
- Diced red onion to taste (I like a lot…)
- 2 green scallions, finely chopped
- 3 tsp. soy sauce
- 1 Tbsp. rice vinegar
- 3 tsp. ponzu sauce
- Juice of 1 lime
- ¼ cup olive oil
- 2 cloves of garlic, finely minced or pressed
**I like to make a DOUBLE portion for the vinaigrette in case there are leftovers. You can use on a second night by making chicken lettuce wraps and drizzling sauce on top.
Take ahi tuna out of fridge at least 30 minutes prior to cooking to bring to room temperature.
Mix vinaigrette together, and let sit, so flavors can marry.
Lightly coat fish with olive oil (1 tsp might be too much depending on the size of your fish) then completely cover with sesame seeds. (Completely coat the fish with seeds, now is not a time to scrimp!)
On medium-high heat, add ahi into a pan with small drizzle of olive oil. Sear on one side, until you see the fish start to cook through on the outer ring of the filet. No more than 1-2 minutes, depending on the thickness of the fish. Flip fish over and finish cooking until desired temperature. I prefer my Ahi on the rarer side, so be sure not to overcook! Always easier to cook for extra time, but you can not reverse ‘over done-ness’. 😊
When filet is finished cooking, allow to rest for 10 minutes. Slice 1”-1.5” thick slices, and layer on top of arugula salad, with a side of avocado. Top with diced red onions and cucumber.