Seared Ahi Tuna
Like a good beef steak a good seared tuna doesn't need any condiments.
2 – 1 pound sashimi grade ahi tuna steaks, 1½ -2 inches thick
- Sea salt/pepper
- 2 tablespoons Oil/fat
- Bring tuna out from fridge for about 15-20 minutes before cooking, you want it to be closer to room temperature before searing
- Sprinkle sea salt and pepper on both sides of the tuna
- Put oil in a frying pan over medium heat
- Let the pan and oil get hot, until the oil comes to smoking point. You’ll see the oil start to “shimmer”.
- Using a pair of tongs place one tuna steak in the skillet for as little as 45 seconds to as long as 90 seconds. It’s important to not move the tuna while it’s cooking. This allows the top layer to “fuse” together, making it not stick to the pan and giving you a nice “crust”.
- Using the tongs flip the tuna over and sear up to 60 seconds, you can adjust the cooking time depending on how rare you like your tuna
- Remove from heat immediately
- Let tuna cool for about ten minutes before cutting
- To cut the tuna, make thin slices across the grain, cutting across the grain will make it more tender