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–+ servings

Ahi Tuna with Soy Ginger Lime Sauce

Prep: 15 minutes
Cook: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Course: Entree
Cuisine: Japanese
Calories: 318kcal
Author: Jessica Gavin
Sesame-crusted ahi tuna with soy ginger lime sauce is a healthy and very simple dish to make! Pickled cucumbers add a sweet and tangy crunch with each bite.

Ingredients

Pickled Cucumbers
  • 1/2 cup rice wine vinegar, Kikkoman
  • 1/2 cup water
  • 1/3 cup sugar
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon red chili flakes, dried
  • 2 6-inch japanese cucumbers, or Persian, cut into ⅛-inch slices
Soy Ginger Lime Sauce
  • 2 teaspoons ginger, minced
  • 6 tablespoons lime juice, about 2 limes
  • 4 tablespoons soy sauce, plus 2 more teaspoons
  • 1 teaspoon sesame oil
  • 2 tablespoons honey
  • 2 teaspoons water
  • 1/2 teaspoon red chili flakes, dried
Tuna
  • 20 ounces ahi tuna, (four 5-oz pieces) about 1-inch thick
  • 8 tablespoons sesame seeds, (white, black or mixture of both)
  • 2 tablespoons grapeseed oil, or vegetable oil

Special Equipment

Instructions

Pickled Cucumbers
  • Combine vinegar, water, sugar, salt, and chili flakes in a medium saucepan and bring to a boil over high heat.
  • Remove from heat. Add cucumber slices and stir.
  • Let it rest for 10 minutes, then transfer cucumber to a sealable container and refrigerate until ready to use.
Soy Ginger Lime Sauce
  • Whisk together all soy ginger lime sauce ingredients together in a small bowl. Set aside until ready to serve.
Tuna
  • Place sesame seeds on a plate. Pat dry the tuna steaks with a paper towel to remove excess water.
  • Dredge and press tuna in sesame seeds, coating evenly. Sprinkle with more seeds as needed.
  • In a medium frying pan over medium-high heat, warm the oil until just smoking.
  • Frying two portions at a time, arrange the tuna steaks in the pan (do not overcrowd) and cook until the sesame seeds start to turn golden underneath, about 1 minute.
  • Turn the tuna over and cook for 1 minute.
  • Sear the edges of the tuna for 15 seconds on each edge.
  • Transfer the tuna to a plate with a paper towel, gently patting to soak up any excess oil. Repeat with remaining tuna portions.
  • Transfer tuna to a cutting board and cut ¼-inch thick slices.
  • Arrange tuna on individual serving plates or bowls. Serve with pickled cucumbers and soy ginger lime sauce.

Nutrition

Calories: 318kcal | Carbohydrates: 30g | Protein: 36g | Fat: 4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 69mg | Sodium: 1105mg | Potassium: 34mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 200IU | Vitamin C: 13.2mg | Calcium: 30mg | Iron: 0.9mg
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