Type what you have

Ingredients

• ✓ ahi tuna steak
• blackened seasoning
• teriyaki sauce
• sesame seed
• black sesame seed
• grapeseed oil

Instructions

1. 1 Rinse tuna and pat dry. Place in a prep dish and sprinkle both sides with blackened seasoning. Brush teriyaki sauce on all sides of the tuna to glaze it.
2. 2 Mix white and black sesame seeds together in a shallow dish. Dredge tuna in the sesame seeds until all sides are coated.
3. 3 Heat oil in a cast iron skillet over high heat until smoking. Arrange tuna in the pan and cook for 30 to 45 seconds. Flip and cook for another 3o to 45 seconds; do not overcook!
4. 4 Quickly transfer tuna to a cutting board and cut into 1/4-inch thick slices. Arrange tuna on individual plates, overlapping slices slightly. Serve immediately.

By donrule

Ingredients

• ✓ ahi tuna steak
• salt
• cayenne pepper
• butter
• olive oil
• peppercorn

Instructions

1. 1 Pat tuna steaks dry and season on both sides with salt and cayenne pepper.
2. 2 Melt butter in a skillet over medium-high heat.
3. 3 Add olive oil and pepper corns; cook until peppercorns soften and pop, about 5 minutes.
4. 4 Gently place seasoned tuna in the skillet and cook to desired doneness, anywhere from 30 seconds to 1 1/2 minutes per side.
5. 5 Slice tuna into 1/4-inch thick slices to serve.
6. 6 Enjoy!

By Bethany Joyful

Ingredients

• ✓ ahi tuna steak
• garlic
• thyme
• red pepper flakes
• olive oil
• sea salt

Instructions

1. 1 Let tuna rest at room temperature for 10 to 15 minutes.
2. 2 Combine garlic, thyme, and red pepper flakes in a heavy skillet. Pour olive oil into the skillet to reach a depth of 1 inch. Heat oil over medium heat until garlic and thyme begin to sizzle, 5 to 10 minutes.
3. 3 Place tuna steaks gently in hot oil and reduce heat to low; cook, spooning oil over the top of tuna steaks constantly until white and hot, 5 to 7 minutes. Remove from heat and transfer tuna steaks into a baking dish; pour hot oil and herbs on top. Cool tuna and oil to room temperature.
4. 4 Wrap the baking dish tightly in plastic wrap and refrigerate tuna steaks for 24 hours; remove from oil and sprinkle sea salt on top.

By John Mitzewich

Ingredients

• ✓ ahi tuna steak
• cooking spray
• soy sauce
• honey
• apple
• ginger

Instructions

1. 1 Spray a large skillet with cooking spray; heat over medium-high heat. Add tuna steaks to the hot skillet and sear 90 seconds on each side. Remove tuna steaks to a plate.
2. 2 Reduce heat to medium-low. Whisk soy sauce and honey together in small bowl. Add to the skillet with apple and ginger. Saute until tender, 5 to 10 minutes. Serve sauce on the side or on top of tuna steaks.

By Di

Ingredients

• ✓ ahi tuna steak
• black pepper
• salt
• cumin
• garlic powder
• cinnamon
• olive oil
• sour cream
• flour tortilla
• pineapple
• red onion
• cilantro
• lime juice
• red pepper
• lime zest

Instructions

1. 1 Mix black pepper, salt, cumin, garlic powder, and cinnamon together in a small bowl. Rub all over tuna steaks. Cover and refrigerate for at least 15 minutes.
2. 2 Meanwhile, stir pineapple, red onion, cilantro, lime juice, red pepper, and lime zest for salsa together in a bowl until combined. Cover and refrigerate until needed.
3. 3 Heat oil in a cast iron skillet over medium heat. Add tuna steaks and cook to desired doneness, 1 1/2 to 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium doneness. Remove from the skillet and slice steaks thinly.
4. 4 Spread sour cream in a thin layer over each warmed tortilla. Add tuna slices, top with pineapple salsa, and wrap to seal.

By Court

Ingredients

• ✓ ahi tuna steak
• five-spice powder
• ginger
• sake
• rice vinegar
• tamari
• sesame oil
• wasabi pea
• brown sugar

Instructions

1. 1 In a large bowl, whisk together the five-spice powder, ginger, sake, rice vinegar, tamari, and sesame oil. Add the tuna steaks and turn to coat; allow to marinate for 30 minutes.
2. 2 Combine the crushed wasabi peas and brown sugar. Remove the tuna steaks from the marinade, and press into the pea mixture to coat. Pour the marinade into a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium, and simmer until the sauce has reduced and thickened, 5 to 10 minutes.
3. 3 While the sauce is cooking, sear the tuna in a small amount of oil in a skillet over medium-high heat to desired doneness. Pour sauce over tuna to serve.

By chefbeo71

Ingredients

• ✓ ahi tuna steak
• blackberry
• passion fruit juice
• soy sauce
• lemon juice
• honey
• parsley
• sea salt
• black pepper
• green onion

Instructions

1. 1 Crush blackberries in a bowl until smooth. Add passion fruit juice, soy sauce, lemon juice, honey, parsley, sea salt, and pepper and stir until marinade is thoroughly mixed.
2. 2 Place tuna in a glass dish and pour marinade over top; flip several times to coat. Cover the dish with plastic wrap and marinate in the refrigerator for 2 hours.
3. 3 Remove tuna from the marinade and shake off excess. Discard the remaining marinade.
4. 4 Heat a nonstick skillet over medium-high to high heat. Sear tuna in the hot skillet for 1 to 1 1/2 minutes per side.
5. 5 Remove from the skillet and slice into 1/4-inch thick slices.

By Cher Stewart

Ingredients

• ✓ ahi tuna steak
• spinach
• sesame seed
• sugar
• soy sauce
• mirin
• mayonnaise
• white miso paste
• rice vinegar
• salt
• black sesame seed
• vegetable oil
• ponzu sauce

Instructions

1. 1 Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
2. 2 While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
3. 3 Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
4. 4 Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
5. 5 Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
6. 6 Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
7. 7 Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

By John Mitzewich

Ingredients

• ✓ ahi tuna steak
• chervil
• red onion
• olive
• cherry tomato
• grape tomato
• carrot
• haricot vert
• black pepper
• kosher salt
• olive oil
• ginger
• jalapeno pepper
• mustard
• honey
• dill
• thyme
• parsley
• shallot
• soy sauce
• lime juice
• lemon juice
• orange juice
• red wine vinegar
• red pepper flakes
• parsley
• olive oil

Instructions

1. 1 Stir together 1/2 cup olive oil, 1 tablespoon parsley, and red pepper flakes. Toss tuna with marinade, and set aside to marinate for 30 minutes.
2. 2 Pour vinegar, orange juice, lemon juice, lime juice, and soy sauce into the bowl of a blender. Add shallot, 1 tablespoon parsley, thyme, dill, honey, Dijon mustard, jalapeno, and ginger. Blend on high until smooth, then add 3/4 cups olive oil in a slow, steady stream with the blender running. Season to taste with salt and pepper, and set aside.
3. 3 Bring a large pot of salted water to a boil over high heat. Fill another large container with half ice, half cold water, and set aside. Add the haricots verts to the boiling water, and cook until just tender, 35 to 40 seconds. Remove from the water, and immediately plunge into the ice water to cool. Next, blanch the carrots until just tender, about 1 1/2 minutes; chill in ice water until cold.
4. 4 When the vegetables are cold, remove from the ice water and pat dry. Place into a large bowl, and toss with the halved tomatoes, olives, onion, and chervil; set aside.
5. 5 Heat a heavy-bottomed skillet over high heat until very hot. Remove tuna steaks from marinade, and wipe off excess marinade. Season the tuna to taste with salt and pepper, then sear in hot skillet to desired doneness, about 1 minute per side for rare.
6. 6 To assemble, toss the vegetable salad with enough dressing to lightly coat. Divide the salad among 4 plates, and place a seared tuna steak on top of each. Drizzle with additional dressing to serve.

By Ryan Nomura