Seared Lemon Ahi Tuna
Servings Prep Time
6Servings 5minutes
Cook Time Passive Time
5minutes 12hours
Servings Prep Time
6Servings 5minutes
Cook Time Passive Time
5minutes 12hours
Ingredients
  • 2pounds ahi tuna steakssliced 1 1/2 inches thick
  • 2tablespoons soy sauce
  • 2tablespoons Calivirgin Lusty Lemon Olive Oil
  • 1tablespoon sesame oil
  • 2teaspoons garlic powder
  • 2teaspoons granulated sugar
  • 1teaspoon kosher salt
  • 1teaspoon fresh black pepper
  • 3tablespoons Calivirgin Premium Extra Virgin Olive Oilfor searing tuna in the pan
  • sesame seeds or scallionsoptional to garnish
  • Sriracha or wasabi mayooptional drizzle (available in most grocery stores)
Instructions
  1. In a bowl, whisk together soy sauce, Calivirgin Lusty Lemon Olive Oil, sesame oil, garlic powder, granulated sugar, black pepper, and kosher salt to make a marinade. Towel dry tuna steaks and place in a glass or ceramic dish. Pour marinade over the fish, turning to coat well throughout. Cover tightly and chill several hours to overnight; turn fish over at least once in the middle of marinade time.
  2. Heat 3 tablespoons of Calivirgin Premium Extra Virgin Olive Oil in a large heavy skillet until oil is sizzling. Sear the Ahi steaks 1 1/2 minutes per side on high heat, taking care to flip carefully with a flat spatula. (If your tuna is less than 1 1/2 inches thick, sear for only 1 minute per side.)
  3. Transfer seared ahi to a large cutting board and let it cool 10 minutes. Use a very sharp knife to slice thinly across the grain. Serve chilled or at room temperature on top of rice or salad greens.