|
|
When we go out and I see seared ahi on a menu it is hard for me not to order it! I love this dish. The only issue is it usually is marinaded in soy sauce and coated in black pepper. When I made it at home everyone in my family enjoyed it and wanted seconds. Sometimes a fresh flavorful dish like this can really hit the spot!
Ingredients
Tuna:
2 raw tuna steaks
1 bunch fresh italian parsley
the juice of one lime
2 tbs coconut aminos
1 garlic clove minced
1 tbs ginger paste
2 tbs olive oil
1 tbs balsamic vinegar
1 tbsp dry minced onion
salt
Coconut or Avocado oil for pan frying
Olive Tapenade (Recipe Here)
2 raw tuna steaks
1 bunch fresh italian parsley
the juice of one lime
2 tbs coconut aminos
1 garlic clove minced
1 tbs ginger paste
2 tbs olive oil
1 tbs balsamic vinegar
1 tbsp dry minced onion
salt
Coconut or Avocado oil for pan frying
Olive Tapenade (Recipe Here)
Directions
First we are going to make your marinade for your tuna steaks. Chop up a couple of tablespoons of your italian parsley add it to a gallon ziplock bag. Now add the lime juice, coconut aminos, minced garlic, ginger, olive oil, balsamic vinegar & your tuna steaks. Let them marinade for at least an hour.
Prepare your olive tapenade.
Remove your tuna steaks from your marinade. Now salt them and sprinkle them with your dry minced onion. Heat a pan on your stove top with coconut oil to high heat. You want to sear the outside of your steaks while keeping the inside a nice bright pink. To do this you will need your pan to be hot, do not add the tuna steaks to the pan until your oil is hot. Your oil should never be smoking, if it is reduce your heat. The tuna steaks will warm up on the inside but not cook through. Now sear the tuna steaks on each side for about 3 min or so. Remove them and cut one end off to check your color. If it looks like the photo above they are good to go. Allow them to cool down slightly. Now slice thin and layout on your serving plate. Sprinkle lightly with balsamic vinegar and chopped italian parsley. Pair with your olive tapenade.
Prepare your olive tapenade.
Remove your tuna steaks from your marinade. Now salt them and sprinkle them with your dry minced onion. Heat a pan on your stove top with coconut oil to high heat. You want to sear the outside of your steaks while keeping the inside a nice bright pink. To do this you will need your pan to be hot, do not add the tuna steaks to the pan until your oil is hot. Your oil should never be smoking, if it is reduce your heat. The tuna steaks will warm up on the inside but not cook through. Now sear the tuna steaks on each side for about 3 min or so. Remove them and cut one end off to check your color. If it looks like the photo above they are good to go. Allow them to cool down slightly. Now slice thin and layout on your serving plate. Sprinkle lightly with balsamic vinegar and chopped italian parsley. Pair with your olive tapenade.
RSS Feed
