Seared Spicy Ahi Tuna salad

Trang Nguyen


photo This was the first year my hubby was brave enough to go on the Nguyen's Annual Fishing Trip with my brother and father. While the stories were mainly of how miserable he was, he did bring back some amazing yellowfin tuna! He caught 2 yellowfin tunas and 1 dorado aka mahimahi. And after making this tonight, I think he has to go next year! This was amazing! The difference in a fish caught 3 days ago verses those frozen for months before it hits your plate is very large! If you can get your hands on some fresh ahi tuna, I recommend this recipe!


Seared Spicy Ahi Tuna

1-2 pound of ahi tuna steaks (pat dry with paper towel). If you're defrosting, this is an overnight process. I take the frozen fish from the packaging, wrap with paper towel and let defrost for a day. Then when get home from work, I make sure all bloodlines (dark orations of the meat - almost black in color) are cut off and I pat dry before rolling in the rub. make sure you pick a good, thick and long piece. It's easier to cook and cut up too. Then coat with the following rub:

Spicy Rub

Mix together this spicy rub and coat the tuna:
1 tablespoon of Cheyenne chili (if you don't want it spicy use less)
1 teaspoon of kosher salt
1 teaspoon of freshly grounded peppercorn
1 teaspoon paprika
1 teaspoon crush pepper flakes
1 tablespoon garlic powder
3 tablespoon of sesame seeds
1/2 teaspoon of dried oregano


Green leaf lettuce or salad of your choice
Sliced Persian cucumbers
Shredded carrots
Shredded mangos (this was delish in the salad - balance of sweet and tart)
Chopped Red onions

Garlic ginger sesame soy dressing:

1 clove of grated garlic
1 teaspoon finely minced ginger
1 tablespoon of sugar
1/8 cup of low sodium soy sauce
1/8 cup vinegar
1/8 cup of olive oil
1 teaspoon of sesame oil
1 teaspoon grated pepper

Searing Tuna

In a hot iron skillet:
Add 1-2 tablespoon of peanut oil and let coat your skillet.
Heat up on medium high and cook each side of the tuna at 90 seconds. After cooking, put back in fridge and let sit for 15 minutes. Then cut up into thin slices and top your salad. If it's still warm, you tuna will fall apart. So be patient and let it cool down and cut with a really sharp knife. Enjoy!!!


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