Lakin/Thompson Recipes

Ingredients

1. 2 ahi tuna (yellowfin tuna) steaks (about 4 oz. each, 1" thick - see notes for thinner or thicker)
2. 2 tablespoons soy sauce
3. 1 tablespoon toasted sesame oil 
4. 1 tablespoon honey see notes
5. 1/2 teaspoon Kosher salt
6. 1/4 teaspoon black pepper to taste
7. 1/4 teaspoon cayenne pepper (optional)
8. 1 tablespoon oil canola, olive, or avocado oil
9. green onions, toasted sesame seeds, and lime wedges for serving (optional)

 

Preparation

1. Pat  2 yellowfin tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag.
2. Mix the soy sauce, toasted sesame oil, honey, salt (omit if marinating for more than a couple hours),  black pepper, and  cayenne pepper until honey is fully dissolved.
3. Pour over the ahi tuna steaks and turn over to coat completely. Allow to marinate for at least 10 minutes, or up to overnight in the refrigerator.
4. Option: Reserve 2 tsps of the marinade before coating the fish for drizzling on top after you've cooked it.
5. Heat a medium skillet  on medium-high to high until very hot . I recommend giving nonstick about 1 minute, depending on how thick it is.
6. Add the 1 tablespoon oil to the hot pan. Sear the tuna for 1 - 1½ minutes on each side for medium rare ( 2 -2½ minutes for medium-well to well, 30 seconds for very rare. Use your best judgement whether you use medium, medium-high, or high heat, as the marinade may burn if too high heat is used)
7. Remove to a cutting board. Slice into 1/2 inch slices and serve garnished with green onions, toasted sesame seeds, and lime wedges, if desired.

 

 

 

Notes

"Low fat high protein"