Chef Aziz: Islanders appreciate Ahi tuna
Ahi tuna is a great favorite of Sanibel and Captiva island residents and guests, and it is an excellent fish either grilled or pan seared.
Typically, Ahi tuna is served rare. In this recipe we pair it with a refreshing English cucumber salad and Wakame (Japanese sea vegetable) to bring out the succulent flavors of the tuna.
Be sure to buy only the freshest tuna to ensure a delicious, fresh tasting meal.
What is Ahi tuna?
Ahi tuna is a species of tuna found in tropical and subtropical waters worldwide. Ahi, its Hawaiian name, is extremely rich in proteins and is known for its mild, buttery flavor, texture, and rich color.
Yellowfin tuna (Ahi) has a medium-mild flavor with very firm texture that is delicious grilled, pan fried or is widely used in its raw state as sashimi.
4 oz. Ahi tuna loin
3 oz. Sliced English cucumber
2 oz. Wakame
2 oz. Black and white sesame seeds
1 oz. Sesame oil
1 oz. Rice vinegar
Lime wedge for garnish
Tuna: Heat a small saute pan over medium-high heat. Cover one side of the tuna loin with the sesame seeds and add to the pan. Sear the tuna rare approximately 30 seconds on each side the center should remain rare.
Salad: Cut cucumber into 1/8-inch slices. Combine all ingredients in a bowl. Season with salt and pepper to taste. Mix all ingredients together well.
Serve: Place the English cucumber salad on a plate. Slice and place the tuna around. Top with pickled ginger and serve garnished with a lime wedge.