Seared Sesame Ahi Tuna
Ahi Tuna holds up especially well on the grill. Try this recipe for seared Ahi Tuna showcasing the freshness of summer. A bright avocado-mango salsa pairs with crunchy sesame seeds for a lively, flavorful dish.
Ingredients Serves 2 Tuna Steaks & 4 Cups of Avocado-Mango Salsa
For the Avocado-Mango Salsa
cups tomatoes, diced
medium white onion, finely diced
gloves garlic, finely minced
cup fresh cilantro, chopped
juice of 1 lime
additional tablespoon lime juice
teaspoon white wine vinegar
avocado, halved and seed removed
mango, halved and seed removed
tablespoons canola oil
cayenne pepper to taste
cumin to taste
kosher salt to taste
freshly ground black pepper to taste
For the Seared Sesame Ahi Tuna
tablespoons olive oil
teaspoon sesame oil
Ahi Tuna steaks
tablespoons black sesame seeds
tablespoons white sesame seeds
kosher salt to taste
fresh ground black pepper to taste
Be sure to use only sashimi-grade tuna, cooking it to medium rare. After grilling the tuna, let the tuna rest in the refrigerator to slow any residual internal cooking.
Sesame seeds add a toasty crunch to medium-rare grilled tuna.
Mango & Advocado
When shopping for these for the salsa, both should give a little when touched, but not too much. Choosing a slightly firm fruit ensures that they will hold up well on the grill and won’t get too "mushy" when assembling the salsa.
35 Minutes to Prep, 10 Minutes to Cook
Preheat the grill to high.
Make the Avocado-Mango Salsa. Combine the tomato, onion, garlic, cilantro, jalapeno, juice of one lime and vinegar. 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.
Grill the avocado and mango for 3-4 minutes, turning a quarter turn after 60-90 seconds. Remove from heat once cross-hatch grill marks are in place.
Discard the skins and chop the seared avocado and mango. Combine with the other vegetables. Season to taste with cumin, cayenne pepper, salt and freshly ground pepper. Refrigerate for 20 minutes, drain any excess liquid and serve.
While the salsa is in the refrigerator, mix the olive oil and sesame oil in a small basting bowl. Then liberally brush the tuna steaks.
Toss both black and white sesame seeds in a large bowl and season with salt and pepper to taste. Press the tuna steaks into the sesame seeds, covering all sides of the steaks.
Grill the tuna steaks, searing the on all sides for 45 seconds to 2 minutes. Create grill marks but leaving the interior of the fish medium rare.
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.
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