Seared Rare Ahi Tuna Mignon Recipe
ginger vinaigrette lump crabmeat
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Ingredients
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Ahi Tuna
Ginger Vinaigrette
Lump Crabmeat
Method
Ahi Tuna Preparation
- 1
Prepare the Tuna Steaks
Pat the Ahi tuna steaks dry with paper towels. This helps to achieve a better sear. Season both sides generously with salt and black pepper.
- 2
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until it shimmers.
- 3
Sear the Tuna
Place the seasoned tuna steaks in the skillet and sear for about 1-2 minutes on each side for rare. The outside should be golden brown while the inside remains red and raw.
- 4
Remove from Heat
Once seared, remove the tuna steaks from the skillet and let them rest on a cutting board.
Ginger Vinaigrette Preparation
- 5
Mix the Ingredients
In a small bowl, whisk together the grated ginger, soy sauce, rice vinegar, sesame oil, honey, and minced garlic until well combined.
- 6
Set Aside
Let the vinaigrette sit for at least 10 minutes before serving to allow the flavors to meld.
Crabmeat Preparation
- 7
Combine the Ingredients
In a medium bowl, gently mix the lump crabmeat with lemon juice, chopped chives, and salt. Be careful not to break up the crabmeat too much.
Assembly
- 8
Plate the Dish
Slice the seared tuna into thick slices. Arrange them on a plate and top with a generous scoop of the lump crab mixture.
- 9
Drizzle with Vinaigrette
Drizzle the ginger vinaigrette over the tuna and crabmeat. Serve immediately.