Seared Ahi (Tuna) is one of those dishes that became wildly popular in the early 2000’s and for good reason. It tastes delicious, it is easy to make, and it looks beautiful when presented.
This dish takes less than 5 minutes from start to finish so it makes the perfect topping for salads or as an hors d’ouevre.
While I always make mine with a peppercorn crust, you can sear without a crust at all, just cook for about 15 seconds less per side. The trick to this dish is high heat and a fast cook time, so I only keep the fish in the pan for about 1 minute on the first side, and just 30 seconds for the second, to make sure the middle is still raw.
Ingredients:
- 100 grams Ahi Tuna Sashimi (usually sold in block form)
- Whole Black Peppercorns (to crack fresh for the crust)
- Pinch of Salt
- 15 ml Olive Oil
Seared Ahi Instructions:
1. Take your block of Ahi Tuna and pat dry with a paper towel. Using a pepper mill, crack enough Whole Black Peppercorns to coat every edge of the fish. Lightly press it in to ensure it sticks. Sprinkle some salt on the fish.
2. In a very hot pan, add the Olive Oil, and a few seconds later add the fish.
3. I like to cook for about 1 minute on the first side, and just 30 seconds on the second to keep the middle perfect, but if you want it more cooked, that’s entirely up to you.
4. Let cool and then slice about 1/2 cm thick slices. This can be served as is, or atop a light salad such as my arugula side salad. If you would like a dipping sauce, I enjoy Ponzu sauce, which is basically equal parts Soy Sauce and Lemon Juice with a little bit of rice wine vinegar and Dashi.
Notes:
It is very important to use Fresh Cracked Black Pepper, as using black pepper powder will burn in the pan and ruin the fish. You can use a mechanical pepper mill, but to speed things up I recommend the Peugeot Alaska electric grinder as it’s what I use myself.
Peppercorn Crusted Seared Ahi Tuna
Ingredients
- 100 grams Ahi Tuna block form
- 15 ml Olive Oil
- Whole Black Peppercorns
- Pinch Salt
Instructions
- Take your block of Ahi Tuna and pat dry with a paper towel. Using a pepper mill, crack enough Whole Black Peppercorns to coat every edge of the fish. Lightly press it in to ensure it sticks. Sprinkle some salt on the fish.
- In a very hot pan, add the Olive Oil, and a few seconds later add the fish.
- I like to cook for about 1 minute on the first side, and just 30 seconds on the second to keep the middle perfect, but if you want it more cooked, that’s entirely up to you.
- Let cool and then slice about 1/2 cm thick slices. This can be served as is, or atop a light salad. If you would like a dipping sauce, I enjoy Ponzu sauce, which is basically equal parts Soy Sauce and Lemon Juice with a little bit of rice wine vinegar and Dashi.
