Quick Ahi Tuna Recipe

Video Transcript

"Hi, I'm Marlene Spiegel, founding team leader of Wildtree and I'm here on behalf of Expert Village and today for all my sashimi friends, I'm going to do a share of Ahi tuna and look at the grade. You can get started with this right away. I have this lemon seed grape seed oil and I'm just going to spill a little bit on and brush it on all sides of the Ahi. This tuna I got at the local grocery store and just ask them, tell them you want sashimi grade Ahi tuna. Then I'm going to pat this rancher steak rub from Wildtree, this is absolutely delicious. If you have a filet mignon, nothing better than to put this on. You pat it on both sides. I've got the pan heating because I want a nice hot pan to shear this, so I have it on a high temperature. You can also take this out and grill it on your grill. Literally a minute on each side is more than enough. So now I'm just going to bring this right to the front and put this right in. It still not quiet hot enough, just turn it right on time. And I'll wait and this will cook. You can serve this with a side of rice, you can serve this as a sashimi appetizer. I'll show you a couple of little sauces to put it with. See how it is starting to cook down at the bottom? And we just want to shear it on both sides. Ahi should be served raw. Now I'm going to show you how to do it with a little ponzu sauce, we just put this right on the plate. I'm going to slice this and you can see the red of the Ahi tuna still coming through now for the taste. I don't have my chopsticks with me so I'm going to use my fingers. With the Ahi, this is a Wildtree ponzu sauce with wasabi, wasabi makes it hot."