Seared Tuna Bowl

Fancy restaurant quality food is not that hard to make. Sometimes when we crave a fancy meal, but not in a mood to go out we attempt making them at home. All it needs is a little planning, special ingredients, if any and time. Meals like this would have been ordered at restaurants, but lately we have been making them at home. It may not be fancy ambience, one can always improvise! but top quality ingredients are not that hard to find and with a little prep and experimentation its possible to make these meals at home.

Fresh Ahi grade tuna is readily available at most well stocked fishmongers and Asian markets. Many large cities have speciality Japanese, Korean markets like Mitsuwa, Oto, H mart, Koreana that definitely carry top quality fish and while you’re their you can always stock up on local ingredients. I find specialty markets have better quality cuisine based ingredients because their inventory moves fast than the generic grocery stores. Most times our local Mitsuwa market is out of Ahi by noon. Sashimi grade Ahi tuna can be a bit pricey to feed a family of 4, but the way I look, it would cost way more at a restaurant and you definitely get heartier portions for your money. I plan 2-4 oz. per person with rice and vegetables.

Seared Ahi Tuna

Ingredients

• 12-16 oz. sushi grade fresh Ahi tuna
• 1 tablespoon high smoke point oil, (rice bran, grape seed avocado)
• 1 tablespoon liquid coconut amino or low sodium soy sauce for brushing
• 3 tablespoons raw sesame seeds white or black or mix of both for presentation
• ½ teaspoon onion powder
• ½ teaspoon granulated garlic powder
• 1 teaspoon salt free Shichimi togarashi, optional
•  ½-1 teaspoon kosher salt
• freshly cracked black pepper
• ½ teaspoon sugar

Serve with Mushroom fried rice.

---

Instructions

1. In a small bowl mix together sesame seeds, onion, garlic powder, salt, pepper, and shichimi flakes if using. Set aside.
2. Pat the ahi tuna dry with paper towels. Place ahi tuna on a plate, coat all sides with the amino or soy sauce so the seed mix can stick to the tuna. .
3. Generously sprinkle all sides of the ahi tuna with the sesame seed mix, pressing it down into the flesh to coat the sides. 
4. Heat a cast-iron skillet over high heat until smoking hot. Brush to coat the pan with oil and let it get hot. Using metal tongs or tongs with high heat tolerance, carefully lay the tuna on the pan, pressing it down into the skillet with a spatula. Sear 45-60 seconds check the bottom by lifting one corner to see if it is no longer pink. If browned, carefully flip. If its not browned evenly allow it to sear for another 30 seconds, turn the heat up if needed. Sear the other side, 60 seconds until browned. Sear the long edges using to hold it upright with the tongs.
5. Place on a chopping board and allow to rest for 1-2 minutes. Blot if any moisture has formed. To serve, using a very sharp knife thinly slice at an angle, and serve with mushroom fried rice, cucumber salad and cabbage slaw. YUM!