The fish monger at our local Sunday morning farmers market has been carrying fresh ahi tuna. We always enjoy fresh tuna for a delightful light Sunday supper that’s quick and easy to prepare. We’ve been enjoying the tuna with a simple wasabi vinaigrette dressing. Be sure you buy only the freshest high-quality tuna as this recipe only lightly pan-sears it.
Preparation is fast and easy – prepare the vinaigrette, dip the tuna into it and then quickly pan-sear it.
A quick and easy recipe for pan-searing fresh ahi tuna flavored with a wasabi-based vinaigrette.
- 1 Ahi Tuna Steak (we prefer 0.8 lbs for two people – make sure the tuna is very fresh and of highest quality!)
1 tbsp Black Pepper
1 tsp Kosher Salt
- 1 tbsp Olive Oil
- 1 tbsp Soy Sauce
1 tbsp Apple Cider Vinegar
- 1 tsp Wasabi Paste
- 1/2 tsp Sesame Oil
- 1/2 tsp Lemon Juice
- In a small bowl large enough to hold the tuna, prepare the wasabi vinaigrette and coat the tuna with it. Liberally season the tuna with salt and fresh ground pepper.
- Heat a small sauce pan on high and then add the tuna.
- Quickly sear the tuna for 2 mins – then flip and sear for 2 mins on the other side.
- Remove from pan and immediately slice thinly. Serve quickly with additional soy sauce and wasabi in a small dish. Use your chopsticks!
We’ve made this recipe twice this week – and it’s a hit in our house! It’s another one of Mark Bittman’s simple and easy recipes that just tastes so great! I happened to find it on his iPhone app – How to Cook Everything.
I won’t bother with the usual ingredients box – it’s such a simple recipe. Pick up a salmon fillet from your local fishmonger on your way home from the office (our favorite here in Menlo Park is Cook’s Seafood on El Camino). Cooks sells wild king salmon fillets roughly .75 lb in size – a perfect size for a dinner for two.
Put a couple of tablespoons of butter into a glass baking dish large enough to hold the fillet. Preheat the oven to 475 degrees – with the baking dish inside, melting the butter.
While the oven is coming up to temperature (and the butter is melting), season the salmon with salt and pepper.
When the butter has melted into the baking dish, pull it out and put the salmon fillet in – skin side down. It should only be a few more minutes until the oven is at full temperature. At that point, in goes the salmon in the baking dish.
Cook it skin side down for 6 minutes then take it out, flip it and cook for another 4-5 minutes.
Remove from the oven and serve – with whatever you’ve made as a side dish (our favorite is sauteed mushrooms with cherry tomatoes, shallots, a bit of garlic, white wine, and anything else we feel like throwing into the mix!). Slice the salmon in half and serve.
You’ll love it – and it doesn’t smell up the kitchen! Total time start to finish is about 20 minutes.
Over on Simply Recipes, Elise has a great – and super simple – recipe for great poached salmon.
Our local Farmers’ Market has a Half Moon Bay-based fisherman who sells every Sunday. We picked up a wild king salmon filet yesterday and were wondering how to cook it tonight when I found Elise’s recipe.
We left out the onion and dill – and seasoned ours after cooking (because we were lazy and didn’t want to slice the onion and didn’t have fresh dill handy!) Still turned out great and – as she points out – the best part is there are no “fishy” kitchen smells afterwards!
This recipe is definitely a “keeper”! And, that salmon is oh so healthy for us too – especially poached like this without any additional oils, etc.!