Name: The Boathouse St. Augustines AHI TUNA S Recipe
Cook time: 25 min
Total time: 25 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb ahi tuna steak (sushi-grade); 3 tbs soy sauce (or tamari); 1 tsp sesame oil; 1 tsp rice vinegar; 1 tsp fresh ginger, grated; 1 tsp garlic, minced; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 1 tbs neutral oil (canola or grapeseed) for searing; 1 cup wakame (rehydrated) or mixed seaweed salad; 2 tsp Japanese mayonnaise (or regular mayo); 0.5 tsp wasabi paste; 0.5 tsp rice vinegar; 0.5 tsp sesame oil; 0.25 tsp sugar; 1 tbsp scallions, thinly sliced; 0.5 tsp toasted sesame seeds; 0.125 tsp salt; 0.25 cup microgreens or baby cilantro; 2 tbs pickled ginger (optional); 2 wedges lemon or lime wedges; 1 tbs extra soy sauce for drizzling or serving

Method

Tuna & Marinade

Prepare and marinate

Pat the ahi tuna dry with paper towels. In a shallow dish or bowl, whisk together soy sauce, sesame oil, rice vinegar, grated ginger, minced garlic, kosher salt and black pepper. Place the tuna in the dish and turn to coat all sides. Marinate at room temperature for 10 minutes (no more than 15 minutes) to avoid curing the fish.

Sear the tuna

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add neutral oil and swirl to coat. Remove tuna from marinade, letting excess drip off (reserve marinade for a quick glaze or discard). Sear tuna for 30–45 seconds per side for a rare center (adjust to 60–90 seconds per side for medium-rare), using tongs to hold and sear edges briefly so all sides have a thin crust. Do not overcook — tuna should remain pink in the center. Transfer to a cutting board and let rest 2–3 minutes.

Slice

Using a very sharp knife, slice the tuna across the grain into 1/4-inch to 1/2-inch slices. Wipe the knife between cuts for clean slices.

Seaweed Wasabi Bed

If using dried wakame, rehydrate according to package instructions (usually 5–10 minutes in warm water), then drain and squeeze out excess water. If using pre-made seaweed salad, drain any excess liquid.

In a small bowl, whisk together Japanese mayonnaise, wasabi paste, rice vinegar, sesame oil and sugar until smooth. Taste and adjust wasabi to preferred heat level. Stir in sliced scallions, toasted sesame seeds and a pinch of salt.

Fold the dressed mayo-wasabi mixture gently into the seaweed until evenly coated. Chill briefly if desired (5–10 minutes) to let flavors marry.

Garnish & Assembly

Arrange a generous spoonful of the seaweed wasabi mixture in the center of each serving plate, spreading into a shallow bed.

Fan or lay slices of seared ahi tuna over the seaweed bed, overlapping slightly. Drizzle a small amount of reserved soy marinade or extra soy sauce over the tuna (about 1/2 tsp per plate) for sheen and seasoning.

Garnish with microgreens, a few strands of scallion, toasted sesame seeds and pickled ginger on the side. Serve immediately with lemon or lime wedges for optional brightening.

Ahi Tuna S Recipe