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Ahi Tuna with Sesame Crust and Pickled Cucumber Salad Recipe

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3.8 from 12 reviews

This Ahi Tuna with Soy Ginger Lime Sauce recipe features perfectly seared sesame-crusted tuna served alongside refreshing pickled cucumbers and a tangy soy ginger lime sauce. The dish combines Asian-inspired flavors with a quick stovetop searing method, resulting in a delicious, healthy seafood entrée ideal for a light yet flavorful meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Pickled Cucumbers

  • 1/2 cup rice wine vinegar (Kikkoman)
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon red chili flakes (dried)
  • 2 6-inch Japanese cucumbers (or Persian, cut into 1/8-inch slices)

Soy Ginger Lime Sauce

  • 2 teaspoons ginger (minced)
  • 6 tablespoons lime juice (about 2 limes)
  • 4 tablespoons soy sauce (plus 2 more teaspoons)
  • 1 teaspoon sesame oil
  • 2 tablespoons honey
  • 2 teaspoons water
  • 1/2 teaspoon red chili flakes (dried)

Tuna

  • 20 ounces ahi tuna (four 5-oz pieces, about 1-inch thick)
  • 8 tablespoons sesame seeds (white, black, or mixture of both)
  • 2 tablespoons grapeseed oil (or vegetable oil)

Instructions

  1. Pickled Cucumbers: In a medium saucepan, combine rice wine vinegar, water, sugar, kosher salt, and 1/2 teaspoon dried red chili flakes. Bring the mixture to a boil over high heat.
  2. Cool and Marinate Cucumbers: Remove the saucepan from heat, add the thinly sliced cucumbers, and stir to combine. Let it rest for 10 minutes to allow the cucumbers to pickle slightly.
  3. Refrigerate Cucumbers: Transfer the cucumbers along with the pickling liquid into a sealable container and refrigerate until ready to serve, allowing flavors to meld.
  4. Prepare Soy Ginger Lime Sauce: In a small bowl, whisk together minced ginger, lime juice, soy sauce (6 tablespoons total including the extra 2 teaspoons), sesame oil, honey, water, and 1/2 teaspoon dried red chili flakes. Set aside until serving.
  5. Coat Tuna with Sesame Seeds: Place sesame seeds on a plate. Pat dry the ahi tuna steaks with paper towels to remove any excess moisture. Press and dredge each tuna steak evenly into the sesame seeds, ensuring full coverage on all sides.
  6. Heat Oil and Sear Tuna: Heat grapeseed oil in a medium frying pan over medium-high heat until it just starts to smoke. Fry two tuna steaks at a time, ensuring not to overcrowd the pan.
  7. Cook Tuna: Sear the tuna on one side until the sesame seeds turn golden, about 1 minute. Flip and cook the other side for 1 minute. Then sear the edges for 15 seconds on each edge to seal in the flavor and texture.
  8. Drain Excess Oil: Transfer the seared tuna steaks to a plate lined with paper towels, gently patting to absorb any excess oil. Repeat the frying process with the remaining tuna steaks.
  9. Slice Tuna: Place the cooked tuna on a cutting board and slice into 1/4-inch thick pieces for serving.
  10. Serve: Arrange the sliced tuna on individual plates or bowls. Serve with pickled cucumbers and soy ginger lime sauce for a complete dish.

Notes

  • Ensure the tuna steaks are fresh and sushi-grade for the best flavor and texture.
  • Adjust the chili flakes according to your preferred level of spiciness.
  • Use a heavy-bottomed pan for even searing of tuna steaks.
  • Pickled cucumbers can be prepared in advance and refrigerated for up to 2 days.
  • If sesame seeds stick too much, lightly toast them beforehand to enhance flavor and help adhesion.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Japanese
  • Diet: Low Fat

Find it online: https://monicarecipes.com/ahi-tuna-with-sesame-crust-and-pickled-cucumber-salad-recipe/