|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 1g||5%|
|Total Carbohydrate 48g||18%|
|Dietary Fiber 9g||33%|
|Total Sugars 25g|
|Vitamin C 177mg||887%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
When seared on the outside and left rare in the middle, ahi tuna has a delicious meaty flavor and rich, buttery texture that will make even the most hardcore steak lover smile. This recipe takes just a few minutes to cook and is a wonderful dish to serve guests who might be apprehensive about fish, since it has very little fishy flavor if prepared correctly.
Ahi is the Hawaiian name for yellowfin and bigeye tunas. Both of these types of tuna have flesh that ranges in color from pink—usually found in smaller fish—to a deep red found in larger fish that live deeper in the ocean.
When choosing your tuna steaks, you may have the option to buy ahi tuna that is "sashimi" or "sushi" grade. This simply means that the fish has been frozen to kill any parasites before it is consumed or prepared. There are no official standards for labeling fish sushi or sashimi grade; they're really just marketing terms.
Click Play to See This Seared Tuna Steaks With Balsamic Reduction Recipe Come Together
For the Balsamic Reduction:
6 tablespoons aged balsamic vinegar
1 medium lemon, juiced
1 clove garlic, halved
For the Tuna:
4 (6-ounce) center-cut ahi tuna fillets, 1 1/2 pounds
1 1/2 teaspoons kosher salt
1 teaspoon ground coriander
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 1/2 teaspoons coarsely ground black pepper
2 tablespoons vegetable oil
4 lemon wedges, for garnish
Gather the ingredients.
Make the balsamic reduction: Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat.
Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving. The reduction will thicken slightly as it cools.
If your tuna fillet is not already sliced into servings, slice into 4 rectangular steaks of equal size. In a small bowl, combine the salt, coriander, paprika, and cayenne pepper. Lay the tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides.
Evenly coat the tuna steaks with the freshly ground black pepper and gently press it in so that it adheres to the surface, being careful not to smash the flesh.
Place a thick-bottomed frying pan or cast-iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about 1 minute per side or until the desired doneness is reached.
Remove the tuna steaks and place them on a cutting board. For presentation, cut each steak diagonally into 4 to 5 slices and fan on a plate. Serve with a small amount of sauce drizzled alongside. Garnish with a lemon wedge and enjoy.
How Do You Know When Ahi Tuna Is Done?
In terms of flavor and texture, it's better to undercook ahi tuna than to overcook it. As long as you are buying fresh, good-quality fish, it will be safe to eat. Seared ahi tuna is best cooked rare to achieve a signature meaty flavor and buttery texture. When it's overcooked and becomes too dry, that's when it becomes fishy tasting.
Is Tuna Steak the Same as Ahi Tuna?
Ahi is a Hawaiian word for a type of tuna that includes yellowtail and bigeye tuna fish. Tuna steak refers to a specific cut of tuna fish that closely resembles the size and thickness of a cut of beef steak. Often, tuna steaks are also ahi tuna.