How Do You Make Seared Ahi Tuna?
Known for its buttery texture, mild flavor and rich color, ahi (or yellowfin) tuna can be seared to surround its raw center with a tasty caramelized crust. Make seared ahi to serve over a simple salad, as an appetizer or a satisfying substitution for a traditional steak. Purchase fresh, sushi-grade ahi since you’ll be eating it partially raw. Look for firm, ruby red flesh with a clean smell of the sea. There should not be a “fishy” odor. Sprinkle and press salt and fresh ground pepper onto both sides of the tuna steak. You can also season the fish with a spice blend or soak in a marinade to suit the particular recipe. Heat a heavy-bottomed frying pan. Use high heat if searing a steak 1/2-inch thick or less and medium-high for thicker pieces. Add 1 1/2 tsp. of olive oil to the pan. Using too much will lead to a greasy tuna steak. You can also cook the fish in butter, but it must be “clarified” (meaning, melted and removed from its milk solids) so it will reach the temperature necessary
