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.
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
- 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.