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Thursday, May 14, 2009

Easy Seared Ahi Tuna Shashimi Recipe

This very very easy Seared Tuna Sashimi can literally be made in under ten minutes!  

Find a Ahi Tuna Grade piece of Tuna.  Make sure it is fresh.  Always check the pack date if it is wrapped or ask your fish monger when the tuna came in.  If your tuna is a grey color or smells the room up when you unwrap it, that means it is not fresh!

  • Tuna
  • 1/2 C Soy Sauce
  • Sesame Oil
  • Salt
  • Fresh Ground Pepper

Season the tuna with salt and pepper.  Marinade it in soy sauce and one teaspoon sesame oil in a glass pan for a couple hours turning every so often.

Remove and bring to room temperature.

Make sure all other side dishes are prepared and ready to go, searing the fish only takes a few minutes and is served immediately.

Heat heavy pan (I prefer stainless) to medium high heat.  Drizzle the sesame oil into pan enough to just coat the bottom.  Place tuna fillet in hot pan and sear until it start to turn brown part way up the sides (see photo above).  The pan should be hot so don't be afraid make sure to place the tuna in the hot pan with tongs to prevent burning your self.  This should only take about three minutes per side depending on the thickness and how rare you like it.

Remove from heat and slice thin with a sharp knife against the grain.

Serving suggestions:

  • As an appetizer
  • As a salad topper
  • With Asian flavored rice
  • With Wasabi and soy sauce glaze

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