Seared Ahi Tuna Steaks
A quick and easy recipe for restaurant-quality seared ahi tuna. Tuna steaks are coated in a citrusy togarashi seasoning, seared for a rare center, and served in a savory soy-yuzu sauce.
A quick and easy recipe for restaurant-quality seared ahi tuna. Tuna steaks are coated in a citrusy togarashi seasoning, seared for a rare center, and served in a savory soy-yuzu sauce.
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In a small bowl or measuring cup, combine soy sauce, yuzu juice, mirin, rice vinegar, and honey. Whisk together and set aside.
Pat the ahi tuna steaks completely dry with a paper towel.
Coat the tuna steaks with about 1 tbsp of oil. Season generously on all sides with togarashi seasoning, pressing it gently into the fish.
Heat the remaining oil in a skillet over high heat. Once hot, carefully place the tuna steaks in the pan and sear for about 45 seconds on each side for a rare center.
Immediately transfer the seared tuna to a plate and place in the refrigerator for about 3 minutes to stop the cooking process.
Remove the chilled tuna from the fridge and slice it thinly against the grain.
To serve, pour the prepared sauce into a shallow bowl and arrange the sliced tuna on top.
Garnish with chopped green onions and sesame seeds before serving.

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