Ah, yes, a little Asian flair for you. Few things are as good as perfectly seared Ahi tuna. This is quick, simple, and really delicious. This is a nice balanced meal. Don’t go overboard on the seasoning. The longest part of this meal is roasting the potatoes, aside from marinating the fish of course.(I’ve noticed that my description of the food gets somewhat uninspiring when there’s been some time between the actual cooking and posting. I made this week’s ago, and I’m just now getting caught up with a lot of posting. My bad.)
Ingredients and Directions:
4 Ahi tuna steaks (equaling one pound)
Broccoli, chopped small-ish
Carrots, sliced lengthwise
Potatoes, sliced thin
Olive oil
Chili Sesame Oil
Chopped mint for garnish
Marinade
¼ cup soy sauce (ponzu sauce if you have it)
Tablespoon of orange juice (omit if you use ponzu sauce)
1 clove minced garlic
Few slivers of fresh ginger (or good pinch of ground ginger)
Good pinch of brown sugar
Salt and pepper
Mix all the marinade ingredients together in the smallest bowl possible. Mix with a fork really well. Taste it, and adjust seasoning as needed. It should be a savory-sweet-citrus balance. Poke holes all over the fish with a fork to help the marinade get inside. Marinade fish in something flat, and preferably with a lid. Shake well. Chill for 1-3 hours, turning once halfway through.
Preheat oven to 400 degrees. Slice your potatoes, season with salt and pepper, and add to a lightly oiled baking dish. Roast in oven for 30 minutes max. Potatoes could be done before that, depending on how much you use, so keep an eye on it.
In two separate pans, heat a small amount of olive oil in one on medium heat and twice the amount of spicy sesame oil in the other, also on medium heat. Sauté the veggies for the length of time you cook the tuna. Sear each piece of tuna for 2-3 minutes, flip over, and repeat for 2-3 minutes.
Serve and enjoy!
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