My contribution to this week’s Ingredient Challenge Monday is Seared Ahi Tuna – sometimes referred to as Tuna Tataki. Some say that Tataki is marinated in a little vinegar for a few minutes before it’s seared.
I can’t tell the difference if that’s the case, so call it whichever you want 🙂
This is an appetizer my husband ordered for us on our very first date, so it’s a little special. I had never tasted it before then but it instantly became a favorite of mine and we order it every time we go out for sushi. If you haven’t had this, maybe not a sushi fan – don’t be scared of it. It’s very, very good and isn’t like eating raw fish. You can sear it as much as you want to, but keep in mind the longer you keep it over the heat the tougher it will be, and in my opinion makes it lose flavor.
Seared Ahi TunaAdapted from Cooks Illustrated
4 tuna steaks, sashimi grade
Black sesame seeds
2 tbsp vegetable oil
Salt and pepper the steaks. Sprinkle generously with the sesame seeds, press down with your hands, then flip and repeat on the other side. Heat the oil over high heat until it just starts to smoke. Add the steaks for 30 seconds, then turn the heat down to medium-high and cook for 2 minutes. Flip and cook another 2 minutes. Slice and serve with soy sauce.
Sunny and I are working very hard on our joint project, IngredientChallengeMonday. This website was born from a regular recipe challenge we started doing a while back. It’s fun and feeds your creativity in your own kitchen. Check out the website, as well as our past ICM’s on our individual blogs…..we want you to post your recipe creations on our blog with ours every other Monday!