Seared Ahi

Feeling a bit adventurous, so for dinner Saturday night I made an entree of Seared Ahi. It was probably the best $10.00 I ever spent, especially considering what it would of cost for two portions at a restaurant.

Started with a 3/4 lb cut of sashimi grade ahi
cut into two pieces
made a mixture of coarse ground pepper, seasoned pepper, sesame seeds and sea salt
2 tbsp of olive oil in a skillet
heated the skillet until the olive oil started to smoke
coated both sides of the tuna with the spice mix

fried for 45-60 seconds, flipped, did the same with the other side.
cut into thin slices, served fanned on plate with a spicy soy sauce (didn’t have any wasabi, so I made a mix of soy and Schezuan sauces)
Where do you but the meat and how fresh does it need to be for sushi?

I want to make this for my boyfriend
I went to our local butcher. I’m sure any decent seafood shop would work too. Make sure it’s Ahi (yellowfin) tuna. It should be a nice red color, not gray or brown.

Red not gray or brown

Thanks!

Red doesn’t necessarily mean that it’s better

That’s not cool.
A lot of times you can tell a sushi restaurant by their tuna, if they have nice perfectly rectangle cuts of tuna like so:

Then you can bet your ass off that the tuna they’re using are these types of tunas.

The best color is almost a deep fluorescent red like so , never ever really dark or brown. Another way to tell if the tuna is bad is to just simply smell it, if it has a fishy smell, then its gone bad.

Feeling a bit adventurous, so for dinner Saturday night I made an entree of Seared Ahi. It was probably the best $10.00 I ever spent, especially considering what it would of cost for two portions at a restaurant.

Started with a 3/4 lb cut of sashimi grade ahi
cut into two pieces
made a mixture of coarse ground pepper, seasoned pepper, sesame seeds and sea salt
2 tbsp of olive oil in a skillet
heated the skillet until the olive oil started to smoke
coated both sides of the tuna with the spice mix
fried for 45-60 seconds, flipped, did the same with the other side.
cut into thin slices, served fanned on plate with a spicy soy sauce (didn’t have any wasabi, so I made a mix of soy and Schezuan sauces)

Nice, I usually sear mine for about 3 minutes a side on the grill. I also throw some snap peas and sliced squash in a tinfoil pouch and cook it on the grill a few minutes before putting the fish on.
Actually it’s hard to tell the freshness of tuna by color anymore because a lot of fish sales places treat the tuna with carbon monoxide, which gives it a good red color without guaranteeing it’s freshness. Just rely on your nose more than anything else.
or just go to an organic fish market. I guess they might be hard to find other places but this supermarket near my work called berkeley bowl usually has a few different kinds of sushi grade fish on hand. and most of the time its super fresh and tastes really good. some of the best salmon I’ve ever had I got from berkeley bowl and made nigiri with it. they get good tuna as well. it helps to ask when they get their shippments and go on the same day.