Ahi refers to two specific species of tuna; yellow fin and big eye. They are both sold in different grades and always try and find a reputable fish monger to ensure the best quality as these varieties are very perishable. Although widely served for sashimi and raw uses, the tuna flesh is excellent seared on the outside and still rare in the middle. Tuna is an amazing food that is loaded with healthy Omega-3 fatty acids which are known to reduce heart disease. Also low in fat and cholesterol it is a great stand in for red meat.
Also when obtaining the tuna try and get the pieces cut into thick steaks or “blocks” to help facilate keeping the tuna rare during the searing process. Your pan should be as hot as possible, and the tuna should only be cooked for about a minute on each side for thinner steaks and up to two minutes per side for thicker “block cut” steaks.
Also try to find oils with higher smoking points like sesame oil or grapeseed oil. The higher temperature on the sear will give a nice caramelized crust. Oils with lower smoking points can break down, smoke and impart a bitter flavor. It is also said when oils break down and are consumed, they contain larger quantities of free radicals connected to carcinogens. Furthermore look for oils that have impurities removed, also known as refined oils.
Sesame Charred Tuna Steaks
- 4 6 ounce Tuna Steaks (about 1 ¼ inches thick)
- ½ cup white sesame seeds
- ½ cup black sesame seeds
- 1 1/2 tablespoons sesame oil
- ¼ cup water
- ¼ cup sugar
- ¼ cup dark soy sauce
- 1/3 cup orange juice
- 1 inch piece ginger, peeled
- 1 clove of garlic
- 2 drops Asian hot sauce
- 1 tablespoon ketchup
- Salt and pepper as needed
- To Make Sauce cook water and sugar in a heavy bottomed saucepan over high heat
- When it starts to turn amber and caramel color, remove from the heat and whisk in the orange juice. The thickened mixture will bubble and foam up, be careful not to burn your hands with the molten caramel
- Add the Soy Sauce, 1 teaspoon sesame oil, ginger, garlic. Hot sauce and ketchup and simmer over medium high heat until mixture is syrupy and infused with the ginger and garlic flavors.
- Remove the garlic and ginger and reserve sauce.
- When ready to serve tuna, heat a heavy duty skillet with remaining sesame oil until almost smoking
- Season tuna with salt and pepper and dip in a mixture of the two sesame seeds
- Carefully sear the tuna steaks for two minutes on the top and bottom sides, for rare.
- You can then kiss other the other sides against the bottom of the pan to just barely cook it.
- If you like the tuna cooked longer, place in a 350 degree oven and finish to your liking.
- Cut the steaks in half to expose the rare interior and serve with the orange soy reduction.
Wine to pair with the Seared Tuna- try to find a crisp high acidic wine like a Sauvignon Blanc to compliment the tuna and orange soy glaze.
