My love for this sesame crusted Ahi tuna came about in the most unexpected of ways. I was first introduced to sushi and sashimi by an old employer. He would bring in lunch for the office that consisted of huge platters of various raw fish bites, all of which I found too gross to consider eating. With time, and much encouragement, my curiosity won out and I allowed myself to sample a few pieces. I think the eating of raw fish is an acquired taste, but my love of seared Ahi tuna, was acquired immediately. Today I not only enjoy sashimi on a regular basis, but also now make seared tuna at home. I will always have a kind thought for my old boss for his generosity. In many ways he is responsible for my passion for fine foods.
The Hardest Part of Ahi Tuna
The hardest part about making Ahi tuna has to lay in finding the right fish. Fresh Ahi tuna, AKA yellowfin tuna, is not readily available in your local supermarket. To make this dish, you need to find the freshest tuna you can, and this usually lies in finding a fresh seafood market that sells catch of the day. To execute this recipe correctly you need to begin with sushi-grade tuna. There is a very delicate process in preparing fish to be sushi grade. It requires a quick freezing process that most home refrigerators are unequipped to do. The safest method is to find a good local fish market that sells sushi grade fish, buy it fresh and then eat it fresh. Do yourself a favor and do not try to save it for later and expect the same great flavors, this just does not happen. To be clear here, I am not trying to deter you from the process. Eating seared ahi tuna, or any other raw fish, is an amazing experience and certainly one that I would recommend everyone try at least once. I only wish to stress the importance of buying and using only the right fish that has been treated correctly. The alternative, think parasites, is not very appealing.
The Preparation of Yellowfin Tuna
The preparation of yellowfin tuna has to be the easiest part of eating this fish. Simply clean and dry the tuna thoroughly. Gently season with a little salt and pepper and sear in a hot pan on all sides. You will need a very sharp sashimi knife for slicing. Slice the steak and serve as desired. This goes really well with a little ponzu sauce or a little soy, ginger and lime mix. In this recipe I have just used the fish as an accompaniment to a simple salad. Now excellent pan seared Ahi tuna does not get any easier than that.
Clean tuna steaks and thoroughly pat dry with paper towels. Season with salt and pepper to taste.
Add the sesame seeds to a shallow bowl or plate.
Gently press all sides of the tuna steaks into the sesame seeds for even coverage. Sprinkle additional seeds as needed.
Spray a non-stick skillet with the cooking spray and warm over medium-high heat. It is best to allow the pan to get as hot as possible without smoking. Keep an eye on it.
Add the tuna to the pan and sear about 1 minuted per side, until sesame seeds are slightly golden. Turn and sear the second side for an additional minute. Sear each side for 15 to 30 seconds each.
Remove the steaks from the pan and slice into 1/4" thick pieces.
