Ahi Tuna steaks come from the Yellowfin Tuna. It’s also closely related to the bigeye tuna, which is from Hawaii. It’s commonly found in your local grocery stores and fairly affordable. Also, It’s extremely healthy with only 110 calories, 25 grams of protein, and 45% of your daily Vitamin B-6 in a single 3 oz serving.
I love to whip up a delicious Asian marinade and let the tuna steaks marinate in it for a minimum of 4 hours. This is a great way to add awesome flavor. For this tuna recipe, I made a homemade pineapple salsa that was absolutely delicious. The full recipe is below with directions for an easy recipe.
Ahi Tuna Steaks
Tuna Steak Marinade
- ¼ cup Soy sauce Low sodium
- 2 tbsp Sesame oil
- 2 tbsp Rice wine vinegar
- 2 tbsp Honey
- 1 pinch Salt
- 1 pinch Black pepper
- ½ tsp Cayenne pepper
- ⅓ Pineapple cored and diced
- 1 Large Jalapeño seeded and diced
- ⅔ Red bell pepper seeded and diced
- ½ Red onion diced
- ½ bundle Cilantro finely chopped
- 3 tbsp Extra virgin olive oil
- 3 tbsp Red wine vinegar
- 1-2 tbsp Pineapple tequilla hot sauce
- 1 tbsp Kosher salt
- Combine all your ingredients together for the tuna marinade. Whisk together and place to the side for a quick moment.
- Pat your tuna steaks dry and place them in a container for marinating. Add in the marinade and mix well. Seal and place in the fridge for a minimum of 4 hours.
- When you get your tuna steaks in the marinade go ahead and start prepping your pineapple salsa. Earlier the better because you want the salsa to sit for a few hours in the fridge, this will allow the ingredients to blend well for enhanced flavor.
- Create the salsa by adding all the prepped salsa ingredients into a larger mixing bowl and stir with a wooden spoon. Make sure to stir well.
- Place the salsa in the fridge and patiently wait.
- Now that your 4 hours has expired, start your charcoal because you want to have a blazing hot cast-iron surface for a quick tuna steak sear.
- Remove the tuna steaks from the marinade and keep them on the steaks so it acts as a binder, add the toasted sesame seeds on top and bottom.
- Use a flat top cast iron griddle and get it up to 500-550 degrees. Coat with avocado oil for searing.
- Place the tuna steaks once the surface is 500-550 degrees and sear for 1 min per side. You can push to 1 min 30 seconds but this tuna is sushi-grade and safe to eat raw.
- Remove the tuna steaks and slice for serving, plate and add your pineapple salsa.
- Serve and enjoy with family/friends!
If you are having trouble seeing the recipe, please click the link below for a PDF of the recipe!
EQUIPMENT USED IN THIS RECIPE
For more fish recipes, follow the link below!
Is tuna healthy?
Yes! Ahi tuna is a very lean and tasty fish! It contains only 110 calories and 25 grams of protein. The FDA does not recommend eating tuna every day. They do however recommend eating fish 2-3 times a week to get the right amount of Omega-3 fatty acids!
Should my tuna be raw in the middle?
It definitely can be yes! It is sushi-grade so it can be eaten raw. If you cook it all the way through it can be dry. Do not let the heat get all the way through the meat. It should be cooked just around the outside.
Why is my tuna dry?
The simple answer is, you overcooked it. It’s okay! It happens! Just know that tuna is able to be eaten raw and has been a staple in sushi for a long time! So don’t worry about having to cook it all the way through!