How to Sear Ahi

Use high-quality, sashimi-grade fish when searing ahi.

Seared ahi tuna is often used for salads or served as a main course. Seared ahi tuna is fully cooked on the outside, but the inside of the fillet should be left rare. For this reason, you should use high-quality, sashimi-grade fish that could be consumed raw. For a full meal, serve seared ahi tuna with steamed vegetables and a glass of chilled, dry white wine with just a hint of sweetness to balance the meal.

Things You'll Need

• 1/4 inch ahi tuna fillet
• Extra virgin olive oil
• Sea salt or kosher salt, to taste
• Freshly ground black pepper, to taste
• Large sauté pan
• Tongs or flat spatula
• Cool plate
• Wax paper, optional

Instructions

1. Brush both sides of a piece of ahi tuna with extra virgin olive oil and rub the fish with sea salt or kosher salt and freshly ground black pepper.

2. Heat a large sauté pan over high heat until very hot but not smoking.

3. Place the ahi tuna fillet in the hot sauté pan for one minute. Using a pair of tongs or a flat spatula, quickly flip the tuna over to sear the other side for one minute.

4. Remove the tuna from the sauté pan and transfer it to a cool plate. Allow the tuna to rest for at least five minutes.

5. Slice the tuna as desired and serve immediately. If you want room temperature ahi tuna for a salad, allow the tuna to sit, covered with wax paper for 30 minutes.

Tips & Warnings

• Common seasonings for ahi tuna include Asian-inspired marinades made with soy sauce, sugar and fresh ginger. Five-spice, fresh or dried fennel, garlic and lemon or citrus juice are also regularly used to season ahi tuna. Try to match the flavor to complement other dishes you are serving with or alongside the ahi fillet.

• If you have thinner ahi fillets, you need to reduce the cooking time slightly. If you have thicker fillets, you can cook the fish for the same amount of time if you prefer a rare taste. If not, cook the fish slightly longer, about 30 seconds per additional half-inch of thickness.

• Sashimi-grade fish can be found in many Asian markets and in many specialty stores or through a fishmonger. Most sashimi-grade fish is labeled as such because it fetches a higher price, but if you are unsure, ask the fishmonger.

Resources

• foodnetwork.com: Seared Ahi Tuna and Salad of Mixed Greens with Wasabi Vinaigrette