- 1 1/2 pound center-cut Ahi tuna fillet
- 1 1/2 tsp kosher salt
- 1 tsp ground coriander
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- 1 1/2 tablespoon coarse black pepper, freshly ground
- 2 tbsp vegetable oil
- 4 lemon wedges, optional garnish
- For the reduction:
- 6 tablespoons aged balsamic vinegar
- 1 lemon, juiced
- 1 garlic clove, peeled, halved
- 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 service. The reduction will thicken slightly as it cools.
- Slice the tuna fillet into 4 equal size rectangular steaks. 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 desired doneness is reached. Remove to a cutting board. For presentation, cut each steak diagonally into 4-5 slices and fan on a plate. Serve with a small amount of sauce drizzled along side. Garnish with additional lemon if desired.
Note: Seared Ahi tuna is best cooked rare to achieve its wonderfully meaty flavor and buttery texture.
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