Ahi is expensive, but extraordinarily easy to prepare. It also can produce leftovers for lunch salads, giving it real bang for the buck. ADDITIONALLY, if you are making ramen, you can create the soup base at the same time by microplaning some additional ginger. Nothing like doubling up on prep.
Here is a simple recipe:
For the marinade:
1 tbsp lime juice
1 inch ginger, sliced into rounds
1 tbsp soy sauce
1 tsp sesame seed oil
Mix the marinade ahead of time, allow to blend.
Marinade tuna steaks 15 minutes before cooking. Do not marinate longer than 15 minutes.
toast some sesame seeds. Shake them into a single layer on a small plate.
After marinating for fifteen minutes and preparing the vegetables, sear the tuna steaks on very high heat, in an oil that won't smoke like there is no tomorrow. I've tried olive oil (bad) and sesame seed oil (not much better), so now I'm going to try peanut oil or, probably better, grapeseed oil.
Sear for about 1 minute a side. Finish with a torch if necessary, but it shouldn't be.
Set the tuna steaks, one at a time, in the sesame seeds, to give it a crust. Thinly slice the steaks with a sharp sharp knife.
Possible sides:
sushi rice or steamed cauliflower or some kind of starchy vegetable
asparagus or broccoli fried with ginger and garlic. Blistered okra!
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