Seared Ahi Tuna
Ahi tuna is lightly marinated and briefly seared to medium rare, then brushed with a teriyaki glaze and topped with wasabi butter.
Servings: 2 servings
Calories: 427kcal
Ingredients
Ahi Tuna
- 10 ounces Ahi tuna steaks
- 1/2 cup rice wine
- 1 Tablespoon Avocado oil
Wasabi Butter
- 2 Tablespoons Salted butter
- 2 teaspoons wasabi paste
Teriyaki Glaze
- 2 Tablespoons soy sauce
- 1 Tablespoon rice wine
- 2 teaspoons sugar
Instructions
Marinate the fish
- Place the ahi steaks in a glass dish with 1/2 cup rice wine. Marinate ahi for 10-15 minutes.
Prepare the wasabi butter
- In a small bowl mix wasabl and salted butter together. Adjust to your taste adding more wasabi if desired. Refrigerate until ready to use.
Prepare the glaze
- In a small sauce pan, heat soy sauce, sugar and rice wine just until simmering. Cook on low, stirring constantly about 2 minutes, until glaze is slightly thickened and sugar is dissolved.
Searing the ahi
- Heat grill, skill or grill plate over medium-high heat. Brush grill with avocado or vegetable oil to prevent sticking.
- Pat ahi tuna steaks with a paper towel. Season both sides with kosher salt. Brush with avocado or olive oil.
- Place steaks on hot grill and sear for one minutes. Flip steaks and cook for one more minute. Lift steak with tongs and sear the sides for 30-45 seconds all around the steak. Total cooking time for a 1" ahi tuna steak will be about 5 minutes total. For medium rare ahi the temperature should read 115 degrees F. when a thermometer is inserted into the thickest section.
- Remove steaks from heat and brush with warm teriyaki glaze. Serve with a pat of wasabi butter and pickled ginger.