Seared Ahi Tuna With Sautéed Spinach

Seared ahi tuna with sautéed spinach

This is a dish for the hot-hot heat. It’s light, healthy and refreshing. I would serve this for lunch or dinner, whether I’m entertaining or making a simple weeknight meal for John and I.

Here’s how to make it:

Ahi tuna is also known as yellowfin tuna. To make seared ahi, you need to start with very (very!) fresh, sushi-grade ahi, as you will only be lightly searing it on the outside, leaving the inside raw.

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The freshness and quality of the fish makes all the difference in the world, so make sure to consult with your fish monger when purchasing.

  • Marinate your ahi tuna steaks in a bowl with 2 tablespoons dark sesame oil, a tablespoon of soy sauce, 1 teaspoon lemon juice, plus 1 glove of minced garlic.
  • 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 a minute to a minute and a half, each side. You can sear longer if you want the tuna to be less rare, but really, the taste is in that rareness!
  • Set aside
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Sautéed spinach

  • Add a couple of tablespoons of extra virgin olive oil into a frying pan, then lightly sauté purple onions (one, large onion should suffice) with thin slices of celery (2-3 stocks) until they soften. Add the baby spinach and continue to sauté until soft.
  • Plate the mixture onto your favorite serving dish, then cut the tuna steaks into slices or cubes and drizzle with the oil left in the frying pan.
  • Squeeze some fresh lemon juice on top of the dish, add freshly-ground black pepper and sea salt to taste.
  • If you are feeling more creative, add cherry tomatoes, pitted black olives or browned baby potatoes cut into halves.
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