When seared on the outside and left rare in the middle ahi tuna has a delicious meaty flavor and rich, buttery texture that will make even the most hardcore steak lover smile. This recipe is not only easy to make but takes just a few minutes to cook. It's a wonderful dish to serve guests who might be apprehensive about fish since it has very little fishy flavor if prepared correctly.
A word about preparation: Seared ahi tuna is best cooked rare to achieve this signature meaty flavor and buttery texture. When it's overcooked and becomes too dry, that's when it becomes fishy tasting.
Ahi is the Hawaiian name for yellowfin and bigeye tunas. Both of these types of tuna have flesh that ranges in color from pink— usually found in smaller fish— to a deep red found in larger fish that live deeper in the ocean.
- 680gm. center-cut ahi tuna fillet
- 2 tablespoons (30 ml) Azzuro Blend extra virgin olive oil for cooking
- 4 lemon wedges, optional garnish
- 3 tablespoons (90 m) Due Vittorie Oro Balsamic Vinegar
- 1 1/2 tsp sea salt
- 1 tsp ground coriander
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 1/2 tablespoons coarsely ground black pepper
- Slice the tuna fillet into 4 equal size rectangular steaks. In a small bowl, combine the salt, coriander, paprika, and cayenne pepper.
- Lay the tuna steaks out on a plate, and sprinkle the spice mixture evenly on all sides.
- Evenly coat the tuna steaks with the freshly ground black pepper, and gently press it in, so that it adheres to the surface, being careful not to smash the flesh.
- Place a thick-bottomed frying pan or cast iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When the pan is hot add the tuna and sear the steaks for about 1 minute per side, or until desired doneness is reached.
- Remove the tuna onto a cutting board. For presentation, cut each steak diagonally into 4-5 slices and fan on a plate. Serve with a small amount of balsamic drizzled alongside. Garnish with additional lemon if desired.