My local market sells small, individually sealed, frozen Ahi tuna steaks for a very reasonable price. Ahi tuna (Yellowfin tuna) is high in protein, low in fat, and packed full of B vitamins. While I generally prefer the sustainability and reliably lower mercury levels of small fish such as sardines, the delectable flavor of Ahi tuna is an indulgence I’m not ready to part with entirely. This recipe offers an easy way to enjoy this delicious fish.
A note about slicing tuna for pan searing: If you enjoy tuna a bit pink in the center, slice your tuna steak 1/3 inch thick and sear quickly. I prefer tuna cooked through, and slice my steak into 1/4 inch thick pieces. It’s up to you.
3 ounce frozen Ahi tuna steak, sliced thin
1 teaspoon coconut oil
2 cups torn romaine lettuce leaves
2 tablespoons cooked, shelled edamame (soybeans)
1/4 teaspoon grated fresh ginger
1/2 teaspoon toasted sesame oil
1/2 teaspoon soy sauce
1 tablespoon chili vinegar
colorful pepper slices to garnish
Step 1) Arrange torn lettuce on a serving plate. Sprinkle with cooked, shelled edamame.
Step 2) In a small bowl, whisk together grated ginger, sesame oil, soy sauce, and chili vinegar to make a simple vinaigrette. Set aside.
Step 3) Heat coconut oil in a skillet over medium heat. Make sure bottom of skillet is evenly coated with oil. Add Ahi tuna slices and sear 15 – 30 seconds on each side (if you like the middle pink) or up to 1 minute on each side (if you like the tuna cooked through).
Step 4) Arrange tuna slices over lettuce and edamame. Drizzle with vinaigrette. Garnish with pepper slices.
Enjoy your Ahi Tuna Salad!