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This totally ruined the flavor of 4 beautiful tuna steaks. I you like tuna do not use this!!!
I couldn’t disagree more. This is an amazing recipe – simple and tasty.
This was restaurant quality, yummy, I did leave marinating overnight and cooked each side for 1 minute 15 seconds and it came out perfect, just the way I like it on the rare side , the flavor combination was spectacular
great marinadeused excellent steaks from costcoseared just right for salad topper all week
This recipe is AWESOME! A high quality restaurant dinner at home! We will be having this in heavy rotation. And it was so very simple to make.
Delish! Simple and very, very good!
Awesome. Made exactly as the recipe. I make extra so the leftover is a treat at breakfast. Ahi tuna from Costco.
Thank you for this recipe! Had tuna steaks in the freezer for a bit, not sure what to do with them. Found this recipe and saw that I had most ingredients on hand (thanks to my daughter trying different foods). I used lemon juice because I didn’t have lime, but think lime would be much better. Used yellow onion; green would be prettier. And now I know why to only cook a little. I cooked 2 minutes per side and it was a bit overdone as far as texture goes. But it still tasted really good. Looking forward to trying again. Used same marinade on Tilapia. That works as well; just cook till done.
Elise, this was absolutely delicious. My husband said “you could make this once a week”. It was restaurant quality. We did ours on the grill and didn’t change a thing. It is so tasty you don’t need any sauce or fruit salsa with it. Thanks so much for another winner!
I’m so glad you liked it Linda!
Amazing! Made it tonight for the family and everyone agreed we must do this one again. The kids could not get enough of it…and while they aren’t too picky (we’ve had them eating sushi since they were 5) this was definitely one of their favorites. Thank you!
Used wild ahi tuna filets from Costco. A bit pricey, but a hard requirement for this dish. Used a non stick pan, and served with spicy aioli and avocado.
Is it safe to eat the leftovers the next day?
As long as you refrigerate it, it should be fine. ~Elise
Such a most incredible fresh and tasty tuna !! Would recomend this to anyone !!
Ahhh….so very yummy and easy to digest !
With rice and steamed vegetables….like almost any vegetable…maybe sqash….yum !!
Thank you. Enjoy :-)
Excellent recipe…yours are always outstanding. I go on Foodily to look for recipes for different food items. Quite often, the one I pick turns up to be one of yours. Out of all the 7471 tuna recipes, I picked (unknowingly) yours. I made it twice this week wonderful, If I get some more Ahi Tuna (beach-side here in mid-coast Florida), I’ll make it again this weekend. Better them beef filet Mignon.
I love this recipe. Very excellent. This last time I also put a nice calimari steak in the marinade. AWESOME! Thanks for the recipe.
First off, great recipe! Cooked to perfection just like in any upscale Japanese restaurant.
***DO NOT SEAR FISH IF IT IS NOT SUSHI GRADE***
Reading some of these comments were frightening! It seems many of our readers don’t understand and realize the purpose of “Sushi/Sashimi-grade” fish. The grade is not for freshness, texture, or taste, but rather for safety reasons. Sushi grade fish is “flash-frozen” or frozen for an extended amount of time to ensure all harmful bacteria and worms are killed in the process. Even if a fish is caught and cut into sashimi 2 minutes later, it is still at great risk of containing harmful bacteria and worms. Please be sure to purchase sushi grade fish if you plan on searing fish or eating it raw! Searing merely cooks the surface, but the core is the same as just easily sashimi! See source below.
Made this for my girl friends birthday. Easy to make and taste so good. It lets the true flavor stand out. New favorite dish.
Utterly amazing! I’ve been trying out various seared fish recipes to surprise my mother for her birthday. My ahi sat in my fridge for the evening as I was missing some ingredients. As a result over it’s overnight stay, I decided to cook it all the way through, especially as it was packaged the day before I purchased it. I marinated it for 2 hours, but next time I think I’ll only do 1 hour since the sesame oil can be a bit overpowering after that amount of time. I can’t wait to try it seared!
I am a BIG FAN of Ahi Tuna, and I plan on making this recipe soon, but I am also a big sauce fan. I’ve had ahi tuna at two restaurants, one was served with two dipping sauces and the other had what I think was a balsamic reduction drizzle over it. I was wondering if you had any recipes for sauces to either dip this in or drizzle over?
We don’t have one here yet, but you can search for one you like at Food Blog Search. There are plenty there. ~Elise
Grateful for this recipe. The first time I cooked tuna, it was tough and fishy. So I didnt cook one for a long time. I tried it again with this recipe and it was surprisingly delicious and perfect! I like the Asian twist marinade, it has feel of a sushi to it.
I used a frozen one, says premium grade, and in the package picture is a seared one and raw inside. So I thought it’s good for such cooking. I thawed it first before marinating.