Imagine transforming your kitchen into a gourmet Japanese restaurant with just a few simple ingredients and some culinary magic! This Seared Ahi Tuna with Cucumber Salad is not just a meal—it's a flavor explosion that will make your taste buds dance and your dinner guests incredibly impressed. In just 15 minutes, you'll create a restaurant-worthy dish that looks stunning, tastes incredible, and is surprisingly easy to prepare.
Prep Time: 10 mins
Cook Time: 5 mins
Total Time: 15 mins
Cuisine: Japanese
Serves: 2 servings
Ingredients
- 2 ahi tuna steaks
- Salt and pepper to taste
- 1 tbsp sesame oil
- 1 cucumber, thinly sliced
- 1/4 cup rice vinegar
- 1 tbsp sugar
- Sesame seeds for garnish
Instructions
- Begin by preparing the ingredients. Gather 2 ahi tuna steaks, salt, pepper, sesame oil, 1 cucumber, rice vinegar, sugar, and sesame seeds for garnish.
- In a small bowl, combine the rice vinegar and sugar. Stir until the sugar is completely dissolved to create a quick pickling solution for the cucumber.
- Thinly slice the cucumber and add it to the bowl with the rice vinegar mixture. Toss well to coat the cucumber slices and set aside to marinate while you prepare the tuna.
- Pat the ahi tuna steaks dry with paper towels to remove any excess moisture. Season both sides generously with salt and pepper.
- Heat a skillet over medium-high heat and add 1 tablespoon of sesame oil. Allow the oil to heat until shimmering but not smoking.
- Carefully place the seasoned ahi tuna steaks in the hot skillet. Sear for about 1-2 minutes on each side, depending on your desired level of doneness. The outside should be golden brown while the inside remains rare.
- Once the tuna is seared to your liking, remove it from the skillet and let it rest for a minute. This helps retain the juices.
- While the tuna is resting, drain the cucumber slices from the marinade and arrange them on a serving plate.
- Slice the seared ahi tuna steaks into thick slices and place them on top of the cucumber salad.
- Finish the dish by sprinkling sesame seeds over the tuna and cucumber for added texture and flavor.
- Serve immediately, and enjoy your Seared Ahi Tuna with Cucumber Salad!
Tips
- Choose high-quality, sushi-grade ahi tuna for the best results. Fresh fish is crucial for this quick-seared recipe.
- Ensure your tuna steaks are completely dry before seasoning. Pat them thoroughly with paper towels to achieve a perfect golden-brown sear.
- Use a very hot skillet and minimal cooking time. The goal is a beautifully caramelized exterior while keeping the inside rare and tender.
- Don't overcrowd the pan. Sear tuna steaks one at a time if necessary to maintain high heat and prevent steaming.
- Let the tuna rest for a minute after cooking to help retain its juices and ensure maximum flavor and tenderness.
- For an extra flavor boost, consider adding a light soy or wasabi drizzle over the finished dish.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 5g
Protein: 25g
Fat: 12g
Saturated Fat: 2g
Cholesterol: 45mg
