ahi easy

I love everything about ahi tuna. It is delicious. It is so easy to make. It is quick. It is perfect in every way… well except the price, it is kinda pricey… but it’s worth it!

Oh yeah, and it’s healthy too. Ahi or yellowfin tuna is low in saturated fat and sodium. It is a very good source of protein, thiamin, niacin, and vitamin B6. It is also a good source of magnesium, phosphorus, and potassium.

If only it was less expensive, I’d most likely eat it at least once a week. I looked back through the “Complete Recipe Index” over there on the left, and I already have seven recipes for ahi tuna … this makes number eight, and I’m certain it won’t be the last. Of the previous seven, there have been ahi sliders, appetizer bites, salad, tacos, and more.

This time around I’m marinating the tuna in a mixture of pineapple juice, garlic, and soy sauce. Don’t marinate for much more than three hours or the pineapple juice will begin to break down the tuna.

Pineapple-Cracked Pepper Seared Ahi Tuna

3/4 cup pineapple juice
1/4 cup soy sauce
2 garlic cloves, peeled and minced
2 ahi tuna steaks
Cracked black pepper
Sesame seeds
Pam

Pour the pineapple juice and soy sauce into a 1-gallon zip-lock bag. Add the garlic and combine. Add the tuna steaks.

Close the bag and refrigerate for 2 hours.

Remove tuna from the bag and place it on a paper towel. On the top side only, sprinkle with the cracked pepper and sesame seeds.

Heat a grill pan or skillet over high heat and spray with Pam.

Place the tuna, unseasoned side down, and sear for three minutes.

Turn over and sear the seasoned side until just brown outside, about another 3 minutes.

Yes, the center will still be raw, this is a must with such high-quality tuna. If you cook it all the way through, it has no flavor, is dry as a bone, and you’ve ruined an expensive and beautiful piece of fish.

Remove from pan and place on a cutting board.

Cut against the grain into thin slices and serve.

Serves 2 to 4 depending on the size of the steaks