Tuna Steak

Introduction

I love to eat fish. I'm pretty open-minded when it comes to food, generally speaking. I will try just about anything once. Maybe twice. If you enjoy sushi, you'll love this! 

This amazing recipe is quick, simple, and thoroughly scrumptious. Ahi tuna is known for its high-fat content, rich flavor, and meaty texture, while Albacore tuna, the one you find canned and made salad with, has a milder flavor and softer, more delicate texture. Searing fish is a very simple process. The most important aspect is the quality of the fish. Buy the good shit! You can marinate the tuna for up to 1 hour before searing. If you marinate it longer, the fish protein will actually "cook" in the acidic ingredients. That's science! I won't blind you with it. 

Let Mama Miche make your kitchen magic, MMMK? Let's eat!

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Tools

• Large chef knife 

• Cutting board or mat

• Measuring spoon & cups

• Bowl or plastic bag 

• Cast iron or non-stick saute pan

Ingredients

Makes 2-4 servings

• 2 8oz. ahi tuna (yellowfin tuna) 1-1.25” steaks (Note 1)

• 2 tbsp coconut amino or tamari

• 1 tbsp toasted sesame oil 

• 1 tbsp honey 

• 1 tbsp Twice Stolen Spice™

• 1 tbsp olive oil

• Green onions, toasted sesame seeds, and lime wedges for serving (optional)

Directions

Prep Time: 10 minutes Cook Time: 6 minutes

Prep

• Pat the ahi tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.

• Mix the coconut amino or tamari, toasted sesame oil, honey, and Twice Stolen Spice™, until honey is fully dissolved. 

• Pour over the ahi tuna steaks and turn over to coat completely. Marinate for at least 10 minutes, or up to overnight in the refrigerator.

Cook

• Heat a medium skillet on medium-high to high until very hot.

• Add the oil to the hot pan. Sear the tuna for 1 – 1½ minutes on each side for medium rare ( 2 -2½ minutes for medium-well to well, 30 seconds for very rare. See note 1 – this will vary based on the thickness of the tuna steaks).

• Remove to a cutting board. 

• Slice into 1/4-inch slices and serve garnished with green onions, toasted sesame seeds, and a squeeze of fresh lime juice. (Note 2)

Notes

1. For thinner steaks, cook less time, and for thicker steaks, cook longer. Monitor for best results and desired rareness.

2. Sushi rice, edamame, cucumber salad, garlic mashed potatoes, wasabi dip or spicy sriracha dip make excellent sides.