Recipe by Bethany Joyful
"This is an elegantly simple way to cook tuna that any restaurant would be jealous of!"
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2 (5 ounce)
ahi tuna steaks
This was very easy and tasty, however the entire house filled with smoke and I literally had to open all the windows and have my husband take our baby outside. Now I'm no cook, but I thought this was odd because I followed the directions exactly as they were written. Next time I will cook at a lower heat and forget about trying to pop the peppercorns, because this was when the oil began to burn and fill the house with smoke (and they never popped anyway).
We thought it would have a little bit more flavor but was still good.
Absolutely wonderful! And my husband raved about it as well. I did have to cook the peppercorns a bit longer as mentioned in another review, but it was worth it. I'll make it again for company.
This is very good but there is too much salt in the recipe. I made this for 4 and the recipe called for 2 tsp kosher salt. I only used 1 tsp and it was still salty. But other than that, everyone loved it. Will definitely make again. Just with less salt. I also used yellow tail tuna steaks.
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!
YUM! Agree REDUCE THE SALT, You can always add more if you want. I didn't have any cayenne so I used a little chili powder and it was delish!
Very easy and tasty on a bed of lettuce. I used a Teriyake marinade. Go very easy on additional salt as the marinade is plenty salty.
Nice simple recipe for a good piece of tuna. A few things though, first off I would advise to heat the skillet with oil and butter BEFORE seasoning the fish. If you put the salt on too early it will dry the fish out by drawing out the moisture. Second, I used only a pinch of salt on each side so maybe even a little less than what this calls for but its all about personal taste. Lastly I added a few splashes of white wine when I put the steaks in the pan. It not only adds a nice flavor to the fish but if you then take out the fish and add a little more wine while the pan is really hot it will deglaze your pan and leave you with a really nice white wine and peppercorn reduction (or pan gravy however you wanna call it) for your fish.
* Percent Daily Values are based on a 2,000 calorie diet.
Seared Ahi Tuna Steaks
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 160
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