This recipe was great! I didnt cook my Ahi nearly as long though. Typically seared means just that, if your pan is hot enough it should be just a quick cook on high heat to seal in the juices. I think I cooked it a total of 20-30 SECONDS per side. The out side had a wonderful crust and the inside was raw. (Make sure you use Sushi Grade fish) It was UH-MAY-ZING! I used my cast iron pan on med/high-high heat. It tasted just like seared Ahi that I have had in fancy restaurants. Definitely a keeper!

Reviewed On: Jul. 30, 2009