Seared Ahi Tuna
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2 fresh or frozen ahi tuna fillets (4 ounces each), 1/2 to 1 inch thick
10 ounces teriyaki
4 tablespoons sesame seeds or black sesame seeds
2 tablespoons oil
Thaw fillets, if frozen. Marinate overnight in teriyaki in a sealed container or plastic bag.
Heat an ungreased, uncovered 9-inch skillet on high. Add sesame seeds and lightly toast until fragrant. Dump toasted seeds onto a plate.
Return skillet to high heat and add 2 tablespoons oil. Using tongs, remove fillets from marinade and place in hot skillet. Cook no longer than one minute, turning once to sear both sides evenly.
Remove fillets from skillet and dredge through sesame seeds until coated. Transfer fillets to serving platter and serve immediately.
Colorful, mixed greens and wasabi perfectly compliment this main entree.
Michael Ensley, Kewanee