At Home: Ahi Tuna Two Ways

To go along with the grilled clams we made, Keith also picked up a nice piece of fresh Ahi tuna.  Also known as yellowfin tuna, this fish is a premiere choice for sushi lovers as it has great flavor eaten raw.  Ahi tuna is great when seared or grilled, thus we present Ahi tuna two ways in this next installment of What Micky Eats...At Home.

First, we made tartare - a preparation of finely chopped raw meat or fish optionally with seasonings and sauces, usually served as a spread with toast.  Since we did not have wasabi, as is a common ingredient at restaurants, we substituted with an Asian red pepper sauce.  Be careful as a little goes a long way and gives the tartare an extra kick!

Ahi Tuna Tartare

• 3/4 lb fresh Ahi tuna
• 3 teasp soy sauce
• 1 teasp teriyaki
• 2 teasp lemon juice
• 2 teasp olive oil
• 1 teasp Sriracha, optional
• salt & pepper to taste

- Using a sharp knife, finely chop tuna.
- In a bowl, mix tuna with lemon juice, soy sauce, teriyaki, Sriracha, salt & pepper. Finish with olive oil.
- Serve chilled with pita chips or toast points.

Second, we grilled the rest of the fish outside.  Ahi tuna is solid enough to handle heat and not flake apart, so is often prepared with a sear on the outside and rare on the inside.  On the grill, the tuna steaks are great plain, just seasoned with salt and pepper, or enhanced with full flavored marinades of your choosing. Again, the flavor of the fish is so mild and takes on whatever seasoning you add.  Eat it as the main protein with rice and vegetables, or serve over a crisp salad. 

Grilled Ahi Tuna 

• ½  lb fresh Ahi tuna steaks, per person
• 1 teasp soy sauce
• salt & pepper to taste

- Coat the tuna steak with soy sauce and salt & pepper.
- Grill on each side for 3 minutes to get a nice sear.
- Slice and serve.