Ahi (for the Sushi Intolerant)

 

      I have enjoyed Ahi many times for my own dining in sushi, but Barb doesn't care for it.  It is the 'raw' thing.  For me it has always been for sushi or Poke' Bowls.  I set out to find a recipe she could enjoy.  Tuna has several very important health benefits, including lowering LDL cholesterol, eye health, a very lean meat, but high in protein.  

1 lb fresh ahi tuna

1/4 cup melted butter

Cajun Blackening Seasoning

1 tsp paprika

1/2 tsp salt

1/2 tsp cayenne pepper

1/4 tsp ground ginger

1/4 tsp black pepper

1/4 tsp oregano

1/4 tsp fennel seeds

1/8 tsp ground clove

      Rinse the fish and pat dry with paper towels. Slice into 1-inch steaks.  In a small bowl mix together the spices and set aside.

      Place a wok pan or cast-iron skillet over high heat until it starts to smoke.  Keep kitchen area well ventilated.

      Bathe the ahi tuna in melted butter and then coat with spice mixture on both sides.  Press spice mixture to adhere.  Immediately sear on high heat each side for 10 seconds for pink in the middle, or for no more than 30 seconds per side to cook through well.  130-140F done temps.  Serve immediately.  Goes well with simple sliced cucumbers, rice, root vegetables such as rutabaga, or a salad.  You can also serve garlic or an infused mayo with sesame seeds as a dressing over the fish.  I loved it......Barb is still a 'hard sell'. 

"Remember in the vast infinity of life, all is perfect, whole, and complete.....and so are you"

Louise L. Hay