Seared Ahi Tuna

May 9, 2010 / By Foodland

Seared Ahi Tuna

Ahi at its best
Course Appetizer, Snack
Cuisine Fish & Seafood
Servings 2 Servings


  • 1 ahi tuna sashimi block (6 oz.)
  • 3.5 tablespoons extra virgin olive oil
  • salt, as needed for seasoning
  • 1 tablespoon blackening spice
  • 1 large avocado, peeled, pitted, diced
  • 1 serrano chile or jalapeno chile, seeded, deveined, minced
  • 0.333333 cup fresh cilantro, chopped
  • 0.333333 cup red onion, chopped
  • 0.25 cup fresh lime juice
  • 2 teaspoons fresh oregano, chopped
  • salt and pepper, to taste
  • 1 teaspoon soy sauce, high quality
  • 1 lime or lemon wedges


  1. Heat heavy small skillet over high heat for 2 minutes.
  2. Brush tuna with 1/2 tablespoon oil; sprinkle with salt and season evenly with blackening spice.
  3. Place in skillet and sear until all sides are brown on the outside and almost opaque in center, about 1 minute per side for a 1" thick block.
  4. Cool tuna.
  5. For avocado tartare, combine remaining 3 tablespoons oil, and all remaining ingredients in medium bowl.
  6. Using a fork, mix just enough to blend.
  7. Season tartare to taste with salt and pepper, then chill.
  8. With a very sharp knife, cut sashimi into slices.
  9. Arrange sashimi slices on a platter, and drizzle with very good quality soy sauce, and light squeeze of a lime or lemon wedge.
  10. Neatly arrange the avocado tartare on the plate.
  11. Serve with baguette slices or lavosh.
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