Ahi Tuna Recipes
Grilled Lime Cilantro Ahi with Honey Glaze
1/4 cup olive oil
1/4 cup lime juice
1/8 cup balsamic vinegar
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/4 cup chopped cilantro
1 pound yellowfin tuna fillets
1/4 cup honey
2 tablespoons olive oil
2 tablespoons chopped cilantro
1. In a medium bowl, mix together 1/4 cup olive oil, lime juice, balsamic vinegar, garlic, ginger, and 1/4 cup cilantro. Add tuna fillets, and turn to coat evenly. Let marinate for several hours in the refrigerator.
2. Preheat an outdoor grill for high heat and lightly oil grate. In a small bowl, mix together honey, 2 tablespoons olive oil, and 2 tablespoons cilantro; set aside.
3. When grill is hot, reduce heat to low, and place tuna fillets on grate. Close lid, and cook for 1 to 2 minutes. Flip fillets over carefully, and close lid again for another minute to sear fish. Open lid, and continue cooking until barely done, basting frequently with marinade. When fish is almost cooked through, brush the honey glaze over both sides of fish, and remove from grill.
Seared Ahi Tuna Recipe
2 (6-8 ounce) Ahi tuna steaks (3/4 of an inch thick)
2 Tbsp. dark sesame oil
2 Tbsp. soy sauce (or 2 teaspoons of wheat-free tamari for gluten-free option)
1 Tbsp. of grated fresh ginger1 clove garlic, minced
1 green onion (scallion) thinly sliced (a few slices reserved for garnish)
1 teaspoon lime juice
1. Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
2. Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for a minute to a minute and a half on each side ( even a little longer if you want the tuna less rare than pictured.)
3. Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.
4. Can serve plain, with white rice, or over lettuce or thinly sliced cabbage or fennel.