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Ahi Tuna Recipe

Name: The Boathouse St. Augustines AHI TUNA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb fresh sushi-grade ahi tuna loin; 2 tbsp soy sauce (for marinade); 1 tsp sesame oil; 1 tsp freshly ground black pepper; 1 tbsp neutral oil (for searing, e.g., vegetable or grapeseed); 2 cups prepared wakame seaweed salad (store-bought or homemade); 1 tsp sesame seeds (toasted); 1 tbsp scallion (thinly sliced, optional); 3 tbsp fresh corn kernels (from about 1 ear) or thawed frozen corn; 2 tbsp tomato (seeded and finely diced); 1 tbsp red onion (finely minced); 1 tbsp cilantro (finely chopped); 1 tsp fresh lime juice; 1 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 cup red onion (thinly sliced); 3 tbsp rice vinegar; 3 tbsp water; 1 tsp sugar; 0.25 tsp salt; 0.5 cup English cucumber (thinly sliced or cut into batons); 0.5 tsp Japanese or prepared wasabi paste; 1 tsp Japanese mayonnaise (e.g., Kewpie) or regular mayo; 0.5 tsp rice vinegar; 0.125 tsp salt; 2 tbsp microgreens or cilantro leaves; 0.5 tsp sesame seeds (toasted); 2 each lime wedges

Inspired by The Boathouse St. Augustine

Time30m

Serves2

Seared ahi tuna served over seaweed salad, corn pico, pickled onions, cucumber wasabi

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Ingredients

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Ahi Tuna

1 lb fresh sushi-grade ahi tuna loin

2 tbsp soy sauce (for marinade)

1 tsp Toasted sesame oil

1 tsp freshly ground black pepper

1 tbsp neutral oil (for searing, e.g., vegetable or grapeseed)

Seaweed Salad

2 cups prepared wakame seaweed salad (store-bought or homemade)

1 tsp sesame seeds (toasted)

1 tbsp scallion (thinly sliced, optional)

Corn Pico

3 tbsp fresh corn kernels (from about 1 ear) or thawed frozen corn

2 tbsp tomato (seeded and finely diced)

1 tbsp red onion (finely minced)

1 tbsp cilantro (finely chopped)

1 tsp Fresh lime juice

1 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Pickled Onions

1/2 cup red onion (thinly sliced)

3 tbsp Rice vinegar

3 tbsp water

1 tsp sugar

1/4 tsp Celtic sea salt

Cucumber Wasabi

1/2 cup English cucumber (thinly sliced or cut into batons)

1/2 tsp Japanese or prepared wasabi paste

1 tsp Japanese mayonnaise (e.g., Kewpie) or regular mayo

1/2 tsp Rice vinegar

1/8 tsp Celtic sea salt

Garnish & Assembly

2 tbsp microgreens or cilantro leaves

1/2 tsp sesame seeds (toasted)

2 each Lime wedges

Method

Ahi Tuna

Marinate tuna

Pat the tuna loin dry with paper towels. In a small dish combine 2 tbsp soy sauce, 1 tsp sesame oil and 1 tsp ground black pepper. Rub the mixture over all surfaces of the tuna and let sit at room temperature for 10 minutes (or refrigerate up to 30 minutes).

Sear tuna

Heat a heavy skillet (cast iron recommended) over high heat until very hot. Add 1 tbsp neutral oil and swirl to coat. Place the tuna in the skillet and sear without moving for 30–45 seconds to form a dark crust, then flip and sear the opposite side for another 30–45 seconds for rare (adjust to 1–1.5 minutes per side for medium-rare). Remove tuna and transfer to a cutting board. Let rest 2 minutes, then slice thinly on the bias into 1/4-inch slices.

Seaweed Salad

If using store-bought seaweed salad, transfer 2 cups to a bowl and stir in 1 tsp toasted sesame seeds and sliced scallion if using. If making homemade wakame, dress it with a light sesame-soy dressing and toast sesame seeds over low heat and add.

Corn Pico

Combine 3 tbsp corn kernels, 2 tbsp diced tomato, 1 tbsp minced red onion, 1 tbsp chopped cilantro, 1 tsp lime juice, 1 tsp salt and 1/4 tsp pepper in a small bowl. Taste and adjust seasoning. Let sit 5–10 minutes to allow flavors to meld.

Pickled Onions

Place 1/2 cup thinly sliced red onion in a jar or small bowl. Heat 3 tbsp rice vinegar, 3 tbsp water, 1 tsp sugar and 1/4 tsp salt just until sugar dissolves (can microwave 20–30 seconds). Pour the hot pickling liquid over the onions, press them down to submerge, and let cool to room temperature. They’ll be ready in 15 minutes and will keep refrigerated for several days.

Cucumber Wasabi

In a small bowl whisk 1/2 tsp wasabi paste with 1 tsp mayonnaise and 1/2 tsp rice vinegar until smooth. Season with 1/8 tsp salt. Toss 1/2 cup thin cucumber slices or batons in the wasabi-mayo mixture until evenly coated. Chill briefly or serve immediately.

Garnish & Assembly

Plate: On each serving plate, place about 1/2 cup seaweed salad slightly off-center. Arrange a spoonful (about 1–2 tbsp) of corn pico near the seaweed. Fan 6–8 slices of seared ahi tuna over or beside the seaweed. Add a small mound (2–3 tbsp) of pickled onions on the plate. Place the cucumber-wasabi (about 2–3 tbsp) near the tuna for contrast. Sprinkle 1/4 tsp toasted sesame seeds over the tuna and seaweed, and scatter 1 tbsp microgreens or cilantro. Serve with lime wedges and additional soy or ponzu on the side if desired.

Serve immediately while tuna is warm/room temperature and components are chilled. Recommend diners squeeze lime over tuna and enjoy bites combining tuna, seaweed, corn pico and pickled onion for balanced flavors.