Ahi Tuna should be wonderful light or dark pink with as few white visible fibers as possible running through. We prefer buying sushi grade and about an inch thick.
We wanted to share a quick, healthy and very light dish with you as a great mid-week alternative.
I made three steaks tonight for the both of us (one smaller :-)) and paired it with our Persian Cucumber Salad.
- 2 – 3 steaks, sea salt lightly on both sides
- 2 tbsp rice vinegar
- 1 tbsp unsalted butter, we use Irish
- 1 inch, chopped and peeled ginger
- 1 tbsp black sesame seeds
Here’s how to prep: This dish should take you no more than 10 minutes to prepare and cook.
Sprinkle steaks with 1/2 tablespoon of black sesame seeds and push onto steak tightly. Place steaks seeds down into pan.
Heat 1/2 tbsp butter and ginger in a cast iron skillet on medium high, add 1 tablespoon of rice vinegar and place steaks into skillet. Cook for 2 minutes on a little over a medium heat and add the other 1/2 tbsp of butter plus one more tablespoon of vinegar. Flip steaks and add 1/2 tablespoon of sesame seeds, pat firmly and spoon butter and rice mixture onto fish. Cook for one more minute and serve.