Seared Ahi Tuna Steak With Dipping Sauce Recipes

SEARED AHI TUNA STEAKS WITH DIPPING SAUCE

Seared Ahi Tuna Steaks with Dipping Sauce image

These paleo pan-seared ahi tuna steaks take less than 10 minutes to make, but look and taste so fancy and buttery. Don't forget the dipping sauce!

Provided by Jean Choi

Time 4m

Number Of Ingredients 10

Ingredients

2 ahi tuna steaks (about 5 oz each)
2 tsp dijon mustard
1/2 cup white or black raw sesame seeds
2 tbsp coconut oil
1/4 cup coconut aminos (or gluten-free tamari sauce)
Juice of 1/2 lemon
1 tsp raw sesame oil
1 tsp grated ginger
1 tsp maple syrup (Omit for Whole30 or RESTART)
1/4 tsp Korean red chili powder (optional)

Steps:

Pour sesame seeds on a shallow plate.
Pat the tuna steaks dry with a paper towel.
Use a teaspoon of dijon mustard for each steak to coat on both sides.
Press both sides of each tuna steak in sesame seeds, making sure they are coated evenly.
Heat a tablespoon of coconut oil in a frying pan over medium high heat.
Lay one steak in the pan and fry for 1 minute. Flip the steak and cook for additional 1 minute on the other side. Transfer to a cutting board, then repeat the process with the other steak. They should be cooked just on the outside. Make sure you don't overcook them!
Cut the tuna steaks in to 1/4-inch slices.
Whisk together all ingredients for the dipping sauce and place in a small bowl.
Serve tuna with the dipping sauce.

DIPPING SAUCE FOR AHI TUNA

Dipping Sauce for Ahi Tuna image

I was looking for a copy of the dip at Outback®. I modified one and got it right (or at least right enough for me).

Provided by jsk181

Categories Sauces

Time 10m

Yield 8

Number Of Ingredients 9

Ingredients

½ cup mayonnaise
4 tablespoons white sugar
3 tablespoons balsamic vinegar
1 ½ tablespoons soy sauce
1 clove garlic, finely grated
1 teaspoon finely grated ginger, or more to taste
1 teaspoon sesame oil
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper

Steps:

Mix mayonnaise, sugar, vinegar, soy sauce, garlic, ginger, sesame oil, pepper, and cayenne together in a small bowl.
Let sit for 5 minutes before serving.

Nutrition Facts : Calories 134.7 calories, Carbohydrate 8.1 g, Cholesterol 5.2 mg, Fat 11.5 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.7 g, Sodium 248.8 mg, Sugar 7.3 g

SEARED AHI TUNA STEAKS

Seared Ahi Tuna Steaks image

This is an elegantly simple way to cook tuna that any restaurant would be jealous of!

Provided by Bethany Joyful

Categories Seafood Fish Tuna

Time 17m

Yield 2

Number Of Ingredients 6

Ingredients

2 (5 ounce) ahi tuna steaks
1 teaspoon kosher salt
¼ teaspoon cayenne pepper
½ tablespoon butter
2 tablespoons olive oil
1 teaspoon whole peppercorns

Steps:

Season the tuna steaks with salt and cayenne pepper.
Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 0.7 g, Cholesterol 71.4 mg, Fat 17.8 g, Fiber 0.3 g, Protein 33.3 g, SaturatedFat 4 g, Sodium 1033.6 mg

SEARED TUNA, YELLOWTAIL AND SALMON WITH THREE DIPPING SAUCES

Seared Tuna, Yellowtail and Salmon with Three Dipping Sauces image

Provided by Bobby Flay

Time 2h45m

Yield 8 to 10 servings

Number Of Ingredients 29

Ingredients

1 pound skinless salmon fillet, sliced into 1-inch-thick strips
1 pound skinless tuna loin, sliced into 1-inch-thick strips
1 pound yellowtail fillet, sliced into 1-inch-thick strips
Canola oil
Salt and freshly ground black pepper
Garlic-Lime Aioli, recipe follows
Spicy Ponzu, recipe follows
Orange-Ginger Sauce, recipe follows
1 cup mayonnaise
2 cloves garlic, smashed to a paste with salt
Zest and juice of 1 lime
Salt and freshly ground black pepper
1/2 cup soy sauce
1/4 cup fresh lemon juice
1 teaspoon chile-garlic sauce
Pinch sugar
Freshly ground black pepper
1 tablespoon canola oil
2 tablespoons peeled and finely grated fresh ginger
1/4 teaspoon red chile flakes
1 1/2 cups fresh orange juice
2 tablespoons light brown sugar
2 tablespoons low-sodium soy sauce
Juice of 1 lime
2 tablespoons rice vinegar
1/2 teaspoon grated orange zest
1/4 teaspoon grated lime zest
1 large scallion (white and green part), thinly sliced
1 teaspoon toasted white sesame seeds

Steps:

Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
Thread one strip of fish per skewer, brush with oil on both sides and sprinkle with salt and pepper. Grill until slightly charred on both sides and still rare in the middle, about 30 seconds per side. Serve on platters with the dipping sauces in small bowls.
Whisk together the mayonnaise, garlic, lime zest and juice and salt and pepper to taste. Let stand 10 minutes to allow the flavors to meld before serving.
Whisk together the soy sauce, lemon juice, chile-garlic sauce and sugar and season with pepper. Let the sauce sit at room temperature for at least 30 minutes before serving.
Heat the oil in a medium saucepan over medium heat. Add the ginger and red chile flakes and cook until the ginger is soft, about 2 minutes. Increase the heat to high, add the orange juice, brown sugar, soy sauce and lime juice and cook until the mixture is reduced by about one-quarter, stirring occasionally, 8 to 10 minutes.
Remove from the heat, stir in the rice vinegar and orange and limes zests and let cool to room temperature. Add the green onions and sesame seeds just before serving.