Pan-Seared Blackened Ahi Tuna. This being the first try and the best of this trial run, it is this is on the table in a flash.
OK, this is what I THINK I did but you will HAVE to tell people that I am pathetic when it comes to recipes: I just put together what I think should taste like what I would like it to taste like. And then adjust it a bit when I take a taste.
Marinade/sauce for Pan-Seared Blackened Ahi Tuna:
- 50ml Soy Sauce. Or maybe like 40ml?
- 25ml brown sugar
- 15ml Olive oil
- 5ml squished garlic
- 2ml Himalayan (as opposed to Himastandin?) Pink salt (but any salt would do, and why I added it with all the salty soy I don’t know. Maybe just leave it? But the thought of pink salt seemed kind of cool.)
- 5ml-ish fresh ground pepper. Maybe more? Probably more: say 10 – 15ml.
- 2 – 5ml fresh ground coriander
- 15ml Roasted sesame seeds
Throw all of it together in a glass bowl and stir. Vigorously if you like, languidly if you don’t.
Let it stand for 15 minutes.
Stir again to try and dissolve sugar.
Put two Ahi Tuna steaks (like 200-300g each?) on a plate.
Drizzle the marinade/sauce “stuff” over it.
Turn (the fish, not you!), drizzle more ‘stuff’ on the other side.
Let it sit for 15 minutes-ish: I really don’t think how long it stands makes much difference.
Heat non-stick pan to very hot, add 5 – 10 ml of olive oil.
“They,” say make the oil smoking hot: never seen that but I did not have it smoking and it should have been warmer.
Maybe next time I will try and wait until it starts to smoke. But not catch fire.
Put steaks in the pan.
Turn after 1 – 1½ minutes (again the fish, not you).
Remove after 1 – 1½ more minutes. Eat. Enjoy.
I served the Ahi Tuna on top of Arugula salad leaves, with baby tomatoes and mini cucumber slices, drizzled with some sesame ginger salad dressing.
Next time I would put in a bit less sugar and more pepper.
I am OBVIOUSLY not good at recipes.
Will do it again sometime and make a note of the quantities.
PS: The above has been written by my hubby, tried and tested by ‘hubby’ and concocted by ‘hubby’.
Well, all I can say – Bravo to hubby, I love it and then immediately asked him to write it down so I can share his recipe and this lovely meal with you all.
I truly hope you will try this, and please, leave a comment and let me know what you think of it!
Note: Hubby concocted this recipe from memory and taste, typed it out in order for me to share it with you, so the above is in his own words.
Prepared, tried, and tested Esme Slabs‘s hubby
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