Would you cook a tuna steak at home or would you rather order it from an overly priced menu? If your answer is the latter, is it because the steak is expensive and you worry that you may not achieve that pink center on the first attempt?
My next question to you is, so what if you DO over cook it? Cooked tuna is just the kind of tuna that comes in a tuna can. So of course it’s not going to be an absolute waste. You can completely improvise your recipe if you need to.
Ahi Tuna recipes really only requires attempting on your part. You may miss, but you may also succeed. My tips are: –
- Read the entire recipe before you begin.
- Make sure your pan is sizzling hot.
- Watch your steak closely.
- Work quickly.
That’s really all it takes to achieve restaurant quality Tuna steaks at home.
If you enjoy Tuna steaks or are simply looking for a low-calorie power lunch, I urge you to give this a try.
Ingredients:- (serves 2)
- 180gms Ahi Tuna steak (yellow-fin Tuna steak)
- 1-2 pinches salt
- Black pepper (according to taste)
- 1 tbsp grated ginger (or paste)
- 1 tbsp minced garlic (or paste)
- 2 tbsp olive oil
- ¼ cup lemon juice
- 1 tbsp Kikoman soy sauce
- ½ tbsp toasted black sesame
- 100gms mix salad leaves
- 20gms purple cabbage
- 6-8 thin slices of Japanese cucumber
- 6-8 thin slices of avocado
- Sprinkle salt & pepper on both sides of your Tuna.
- In a wide dish, combine ginger, garlic, olive oil, lemon juice, soy sauce and black sesame. Mix well.
- Marinate the Tuna in the mixture. Coat both sides evenly. Allow the Tuna to sit in the marinade for at least 30 minutes. (Flip once mid-way to ensure equal marination on both sides).
- Meanwhile in a serving plate, arrange the salad leaves, cucumber, and cabbage, as you like. Set aside in the refrigerator.
- When ready to cook, heat your non-stick pan on high. Once the pan is hot, turn heat to medium-low.
- Place the tuna on to the pan. Allow it to cook for 1 minute before flipping. (If the steak is thick it may take up to 3 minutes)
- Once you’ve lightly cooked both sides, remove from pan.
- With the help of a tong, hold the steak steady and slice into 2cm thick pieces with a sharp knife.
- Place the tuna on top of the salad you have prepared.
- Serve alongside some avocado slices and store-bought ponzu or wasabi dressing of your choice.