I’ve been craving Ahi Tuna Steak lately. I love Ahi. When cooked right it just melts in your mouth. Fresh Ahi just needs a little seasoning and a sear and its done. A super quick and healthy meal. But I’ve spiced up my Ahi with a chili ginger marinade!
I have a few fishy rules I try to follow…
1: Always ask how fresh your fish is (make friends with the person behind the counter and find out what day they get their fresh fish shipment, where it came from, and try to buy the same day it comes in)
2: I prefer Wild Caught when available (there are mixed reviews about whether wild caught is the best so do some research about the type of fish you are buying and whether wild caught vs farm raised is better)
3: Fish should not STINK like fish (yes it will have a smell but it should not be overly fishy it should smell like the ocean)
4: If your not going to eat your fresh fish same day or the next freeze it don’t let it sit in the fridge too long. I prefer to freeze my own fresh fish rather then buying frozen as I can never be 100% sure of how it was packaged and how long it took to get packaged.
So now to the recipe…
Piece of ginger approximately the length of your pinky finger (with skin removed and grated down I love ginger so the more the better but use to your taste)
1/4 cup Coconut Aminos
1 Chili Pepper cored and diced as small as you can get it
Course Himalayan Pink Sea Salt
2 6oz Ahi Tuna Steaks
1. Mix grated ginger, diced chili, and coconut aminos in bowl allow to sit for 5-10 minutes to allow marinade to meld
2. Generously season Tuna on both sides with pink salt
3. Place Ahi in marinade for 30 minutes in refrigerator (15 minutes on one side then flip and marinade another 15 minutes)
*Don’t over marinade or your tuna will be soggy*
4. Preheat your pan (I use stainless steel on Medium heat no higher)
5. Once tuna is marinaded add a little coconut oil to coat heated pan
6. Sear tuna 3 minutes per side this will give you a nice pink center (I prefer mine still mooing haha but cook longer if you need yours well done I won’t tell anyone!)
*If you have enough marinade left you can make a drizzle with it. Add a tablespoon of honey to left over marinade and stir in well, wipe clean your pan you seared Ahi in, melt a little more coconut oil, add in left over marinade, stir continuously till it boils, allow to simmering while still stirring as it reduces, once reduced drizzle sparingly over Ahi as you don’t want to over power the Ahi.
Serve with your favorite veggie and enjoy!