Gerry settled on Seared Ahi Tuna since we have not had fish recently and he found some really fresh tuna steaks this afternoon. He marinated the steaks in a mixture of dark sesame oil, soy sauce, fresh ginger, garlic, scallion and lime juice.
After marinating he quickly seared them in a non-stick skillet 2 minutes per side which was the perfect amount of time to leave it nice and pink in the center, but still warm all the way through.
His side dishes were oven roasted red potatoes, cauliflower and carrots. Everything was perfectly cooked so he did a great job!
Sear Ahi Tuna
Adapted from Simply Recipes
2 (6-8 ounce) ahi tuna steaks (3/4" thick)
2 tablespoons dark sesame oil
2 tablespoons soy sauce
1 tablespoon grated fresh ginger
1 clove garlic, minced
1 scallion, thinly sliced (a few slices reserved for garnish)
1 teaspoon fresh lime juice
Mix the marinade ingredients together and coat the tuna steaks with the marinade, cover tightly, and refrigerate for at least an hour.
Heat a non-stick skillet over medium high to high heat. When the pan is hot, remove the tuna steaks from the marinade and sear them for two minutes per side.
Remove from pan and slice into 1/4-inch thick slices. Sprinkle with a few green onion slices.