This Seared Ahi Tuna has tons of flavor, paired with an Orange Avocado Salsa on the side. It's a delicious dinner fit for company or a special occasion!
For the Tuna:
26-ounce ahi tuna steaks
1tbsphigh heat cooking oilsuch as avocado oil
For the Orange Avocado Salsa:
1jalapenofinely minced (2 tbsp)
2tbspchopped fresh mint
2tbspfinely chopped shallot
1tbspextra virgin olive oil
Place the soy sauce, orange juice, and tuna steaks into a bag, and let marinate in the fridge for 20 minutes.
In the meantime, prepare the salsa. Cut the oranges into segments (see How to Segment an Orange if you don't know how), and place into a bowl.
Add the jalapeno, mint, shallot, oil, and 1/8 tsp salt, and stir to combine.
Add the avocado and remaining 1/8 tsp salt, and toss gently, just enough to coat the avocado with the other ingredients.
Preheat a skillet, preferably cast iron, over high heat, until the pan starts to smoke. In the meantime, pat the fish dry with paper towels.
Add the high heat cooking oil, then sear the tuna on each side for about 60-90 seconds, until browned. The pan should be hot enough that it sizzles loudly when you add the tuna.
Once the bottom and top are seared and golden, rub any leftover exposed pink surfaces on the sides against the pan, to cook all exterior parts of the fish.
Thinly slice the fish, then arrange on a plate with the orange avocado salsa on the side. Enjoy!
Storage: Keep leftovers in the fridge in an airtight container for up to 1 day.Freezing: It's not recommended to freeze leftovers.Using previously frozen fish: This is okay, just make sure it's intended to eat sashimi-style, and has been deep frozen to kill any potential bacteria or parasites. Then, either thaw it overnight in the fridge or do a quick thaw in the package, running it under cold water for 20 minutes or so.