Tuna Steak ‘25

Introduction

There’s something powerful about simplicity — a few beautiful ingredients, bold flavor, and the confidence to let each one shine. This Seared Ahi Tuna is that kind of dish: clean, quick, and unforgettable.

It’s the kind of meal that feels like you’ve gone out to eat — except you did it yourself, in minutes. This is food that’s fresh, fearless, and full of heart — the essence of what Twice Stolen Spice™ was made for.

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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.