Seared Ahi Tuna

ahi tunaHere’s a delicious and fast meal when you have access to sushi grade, wild-caught Ahi Tuna.  If frozen, it can be quickly defrosted in a sink of cold water.  Prior to searing, liberally sprinkle with a seasoning rub.  We love Wildtree Rancher Rub*.  (We also use Rancher Rub as seasoning in our homemade ground beef jerky, but that’s a topic for another post.)

If you don’t have Rancher Rub you could make your own rub by combining salt, black pepper, garlic powder, allspice, cinnamon, cloves and ginger.  I don’t know exactly in what amounts, but looking at some steak rub recipes online, something like this might work.  I haven’t tried it, so test it out and adjust as needed.

  • 4 tablespoons coarsely ground sea salt
  • 1 tablespoon coarsely ground black pepper
  • 1 tablespoon garlic powder
  • 1/8 – 1/4 teaspoon allspice, cinnamon, cloves and ginger

I’ve found several seared tuna recipes online using sesame seeds for a rub if you are partial to sesame.  Combine 4 tablespoons black sesame seeds and 4 tablespoons of white sesame seeds along with a teaspoon of salt and liberally cover the steaks.  I am usually cooking tuna bought on the way home, so don’t have time for marinating, but if you do, here’s a recipe for marinated seared tuna from the primal palate.  I love their cookbooks Gather and Make It Paleo.

Whatever you’ve used to season your tuna steaks, press it in a bit so that it sticks well.  Heat a large skillet and add a tablespoon of coconut oil.  When the oil is nice and hot, add the tuna steaks and cook on each side a couple of minutes or until done to your liking.  You’ll be able to see how much of the outside has cooked and gauge when you still have enough rare tuna middle for your tastes.  Slice and serve.

We love Ahi tuna on its own, but if you are partial to the taste of soy sauce I recommend coconut aminos as a great soy alternative dipping sauce.  Look for it at your grocery or natural food store.  Love wasabi?  Mix a teaspoon of wasabi powder with 1/4 cup of paleo mayo and drizzle over the steaks.

For side dishes:

Grilled romaine.  Super simple.  Cut romaine hearts in half lengthwise, brush generously with olive oil and season with salt and pepper.  Grill on each side a few minutes until wilted.

My daughter made cauliflower garlic rice which was super rich and delicious.  We make mashed garlic cauliflower all the time and this was a tasty twist when you are in the mood for some added carbs.  We made some modifications to the recipe:

  • 1 1/2 cups brown rice
  • 6-8 cups chopped cauliflower
  • 2 cups chicken broth + 2 cups water
  • ½ cup canned coconut milk
  • 1 teaspoon salt
  • 2 tablespoons grass fed butter
  • 6-8 cloves minced garlic
  • 1/2 cup Parmesan cheese
  1. Cook the rice according to package directions.  Set aside.
  2. Bring the broth and water to a boil in a large pot.  Add the cauliflower and boil for about 10 minutes, until tender.  Transfer cauliflower pieces to a blender or food processor, reserving broth.
  3. Puree the cauliflower, salt and coconut milk.  Add some broth if needed to get a smooth, creamy consistency.  Combine with the cooked rice.
  4. In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes.  Add the creamy rice mixture and stir until butter and garlic is incorporated.  Add cheese on top or stir it throughout the rice to get it melted.  Season with additional salt and pepper to taste.

*Wildtree products are sold through independent consultants.  If you are interested, contact my friend Heather Stelzer at stelzer.wildtree@gmail.com.

I am grateful each day for wellness, happiness and the opportunity to share with you.