Ingredients
- 1 Potatoes sliced into thin rounds, almost see through
- 16 oz Ahi tuna 4 oz portions
- 4 tbsp Extra-virgin olive oil
- 4 tbsp Lime juice
- 2 tbsp Cajun seasoning
- 4 tbsp Vegetable oil
- 2 tbsp Fresh cilantro whole leaves
Instructions
- Soak the potato slices in a bowl of cold water for 10 minutes. Drain well and lay them out on a paper towel to dry.
- Pat the ahi tuna steaks dry with a paper towel.
- Mix half of the olive oil, lime juice, and cajun seasoning in a bowl. Coat the ahi tuna steaks completely. Allow them to sit in the marinade until you are ready to cook them.
- In a nonstick pan heat the vegetable oil on medium heat until its hot. Fry the potato slices in batches in a single layer until both sides are golden brown. Once golden brown and crisp space them out on a paper towel and season with salt and pepper.
- Heat a non-stick pan on medium-high heat until very hot.
- Add the remaining olive oil to the hot pan. Sear the tuna for 1 minute on each side for rare; 2 minutes on each side for medium-rare; or 3 minutes on each side for medium. (If desiring medium-well or well-done sear the outside of the tuna in the pan 1 minute per each side and finish in a 350-degree oven on a baking sheet for 5 - 6 minutes so the tuna does not burn)
- Remove the tuna from the pan to a cutting board and allow to rest for 3 minutes. Slice and garnish with cilantro. Serve with fried potato chips, pickled cucumber (see recipe), and carrot ginger puree (see recipe).
Nutrition
Calories: 316kcal | Carbohydrates: 17g | Protein: 31g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 43mg | Sodium: 693mg | Potassium: 354mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2520IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 2mg
Seared Ahi Tuna Steak
Ingredients
- 1 Potatoes sliced into thin rounds, almost see through
- 16 oz Ahi tuna 4 oz portions
- 4 tbsp Extra-virgin olive oil
- 4 tbsp Lime juice
- 2 tbsp Cajun seasoning
- 4 tbsp Vegetable oil
- 2 tbsp Fresh cilantro whole leaves
Instructions
- Soak the potato slices in a bowl of cold water for 10 minutes. Drain well and lay them out on a paper towel to dry.
- Pat the ahi tuna steaks dry with a paper towel.
- Mix half of the olive oil, lime juice, and cajun seasoning in a bowl. Coat the ahi tuna steaks completely. Allow them to sit in the marinade until you are ready to cook them.
- In a nonstick pan heat the vegetable oil on medium heat until its hot. Fry the potato slices in batches in a single layer until both sides are golden brown. Once golden brown and crisp space them out on a paper towel and season with salt and pepper.
- Heat a non-stick pan on medium-high heat until very hot.
- Add the remaining olive oil to the hot pan. Sear the tuna for 1 minute on each side for rare; 2 minutes on each side for medium-rare; or 3 minutes on each side for medium. (If desiring medium-well or well-done sear the outside of the tuna in the pan 1 minute per each side and finish in a 350-degree oven on a baking sheet for 5 - 6 minutes so the tuna does not burn)
- Remove the tuna from the pan to a cutting board and allow to rest for 3 minutes. Slice and garnish with cilantro. Serve with fried potato chips, pickled cucumber (see recipe), and carrot ginger puree (see recipe).
Nutrition
Calories: 316kcalCarbohydrates: 17gProtein: 31gFat: 13gSaturated Fat: 3gCholesterol: 43mgSodium: 693mgPotassium: 354mgFiber: 1gSugar: 1gVitamin A: 2520IUVitamin C: 3mgCalcium: 25mgIron: 2mg
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