Seared Sesame Ahi Tuna

David Olson
"A Bachelor And His Grill"
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This seared Ahi Tuna showcases the freshness of summer. A bright avocado-mango salsa pairs with crunchy sesame seeds for a lively, flavorful dish.

Ahi Tuna holds up especially well on the grill. Be sure to only use sashimi-grade tuna, and cook it to medium rare. After grilling it, let the tuna rest in the refrigerator to slow any residual internal cooking.

When shopping for the mango and avocado for the salsa, both should give a little when touched – not too much. Choosing a slightly firm fruit ensures they hold up well on the grill and won’t get too mushy when assembling the salsa.

Seared Sesame Ahi Tuna

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

Yield: 2 Tuna Steaks

Sesame seeds add a toasty crunch to medium-rare grilled tuna.

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon sesame oil
  • 2 Ahi Tuna steaks
  • 3 tablespoons black sesame seeds
  • 3 tablespoons white sesame seeds
  • Kosher salt and freshly ground black pepper to taste

Instructions

  1. Preheat the grill to high.
  2. Mix the olive oil and sesame oil in a small basting bowl, then liberally brush the tuna steaks.
  3. Toss both black and white sesame seeds in a large bowl and season with salt and pepper to taste.
  4. Press the tuna steaks into the sesame seeds, covering all sides of the fish.
  5. Grill the tuna, searing the fish on all sides for 45 seconds to 2 minutes, creating grill marks but leaving the interior of the fish medium rare.
  6. Remove from the grill, season with additional salt and pepper to taste, slice and serve the tuna with grilled avocado-mango salsa and summer greens.
http://www.charbroil.com/community/seared-sesame-ahi-tuna/
Grilled Avocado-Mango Salsa

Prep Time: 20 minutes

Cook Time: 5 minutes

Total Time: 25 minutes

Yield: 4 cups

Serving Size: --

Calories per serving: --

Fat per serving: --

A refreshing avocado-mango salsa is the perfect pairing with grilled tuna or any other grilled fish.

Ingredients

  • 2 cups tomatoes, diced
  • 1/2 medium white onion, finely diced
  • 2 cloves garlic, finely minced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno, minced
  • Juice of 1 lime, plus 1 tablespoon
  • 1 teaspoon white wine vinegar
  • 1 avocado, halved and seed removed
  • 1 mango, halved and seed removed
  • 2 tablespoons canola oil
  • Cayenne pepper to taste
  • Cumin to taste
  • Kosher salt and freshly ground pepper to taste

Instructions

  1. Preheat the grill to high.
  2. Combine the tomato, onion, garlic, cilantro, jalapeno, juice of one lime and vinegar.
  3. Score the cut sides of both the avocado and mango, then brush with a mixture of the canola oil and the reserved 1 tablespoon of lime juice.
  4. Grill the avocado and mango for 3-4 minutes, turning a quarter turn after 60-90 seconds and removing from heat once cross-hatch grill marks are in place.
  5. Discard the skin and chop the seared avocado and mango. Combine with the other vegetables.
  6. Season to taste with cumin, cayenne pepper, salt and freshly ground pepper.
  7. Refrigerate for 20 minutes, drain any excess liquid and serve.
http://www.charbroil.com/community/seared-sesame-ahi-tuna/

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