Best Seared Ahi Tuna In Ginger Soy Dressing Recipes

Pan-Seared Tuna with Avocado, Soy, Ginger, and Lime image

Provided by Tyler Florence

Yield 1 serving

Number Of Ingredients 11

2 big handfuls fresh cilantro leaves, finely chopped
1/2 jalapeno, sliced
1 teaspoon grated fresh ginger
1 garlic clove, grated
2 limes, juiced
2 tablespoons soy sauce
Pinch sugar
Sea salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
1 (6-ounce) block sushi-quality tuna
1 ripe avocado, halved, peeled, pitted, and sliced

Steps:

In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.

Soy Ginger-Seared Ahi Tuna image

Provided by SarahBeth

Categories Tuna

Time 35m

Yield 2 steaks, 2 serving(s)

Number Of Ingredients 14

3/4 cup dry sherry
2 tablespoons soy sauce
1 tablespoon honey
1 teaspoon honey
2 medium garlic cloves, minced
2 teaspoons fresh lime juice
1 teaspoon Asian chili sauce
1 teaspoon peeled and finely chopped ginger
2 ahi tuna steaks (sushi grade)
1 cup cucumber, sliced paper thin lengthwise and seeds
1/4 red onion, sliced paper thin
1/4 cup seasoned rice vinegar
vegetable oil, for brushing
2 teaspoons dark sesame oil

Steps:

Combine the sherry, soy sauce, honey, garlic, lime juice, chili sauce, and ginger in small sauce pan. Put the tuna steaks in a baking dish and pour a quarter cup of the marinade over the steaks. Let stand at room temperature for 30 minutes (or refrigerated for up to two hours).
Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high. (We like to use our indoor grill pan in the winter - just make sure it is smoking hot.).
Remove the tuna steaks from marinade and pat dry. Brush the steaks on both sides with vegetable oil. Grill, turning once, for 3 to 5 minutes on each side. Be careful, as the tuna will get dry if overcooked.
Meanwhile, put the remaining marinade in a small saucepan over medium-high heat and cook until reduced to syrupy consistency, about 10-15 minutes. Remove from heat and stir in sesame oil. Serve the tuna teaks with the soy-ginger glaze and top with a heaping portion of the pickled cucumbers.
Pickled Cuke Preparation
Put the cukes and red onion in a small bowl. Add the vinegar and toss to coat evenly. Cover with plastic wrap and refrigerate for at least 15 minutes or up to 2 days.