Recipe: Yummy Pan Seared Yellowfin Tuna

Pan Seared Yellowfin Tuna. Add tuna steaks to a hot cast iron skillet and sear for two minutes per side Once first side has been flipped, add lemon juice and balsamic vinegar to pan, continue to sear for two minutes, turn off heat and allow fish to rest for another two minutes Yellowfin (ahi), tuna is firm and meaty, with deep red flesh. Image Credit: Tatyana Berkovich/iStock/GettyImages Yellowfin (ahi), tuna is firm and meaty, with deep red flesh. You'll often find it served as raw sashimi in sushi restaurants, but a yellowfin tuna steak is fabulous pan-seared, too.

Avocado oil is preferred because of its high smoke point. Heat the cast iron over an open flame on HIGH while you grind the black peppercorn into the pan. Toss the ahi tuna in melted butter and then coat with spice mixture on both sides. You can have Pan Seared Yellowfin Tuna using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Pan Seared Yellowfin Tuna

1. It's of Yellowfin Tuna steaks.
2. It's of sesame oil.
3. You need of olive oil, extra virgin.
4. Prepare of sea salt.
5. You need of fresh ground pepper.
6. It's of balsamic vinegar.
7. Prepare of fresh lemon juice.

These Seared Ahi Tuna Steaks (also known as yellowfin or bigeye tuna) take only SIX MINUTES to cook to medium-rare perfection and are bursting with delicious umami flavor from the soy sauce and toasted sesame honey marinade recipe! And since marinating is optional, you can whip this tuna steak recipe up at a moment's notice. Gently smear the tuna steaks around in the garlic and flip over and do the same on the other side, to adhere as much garlic as possible. Remove from the pan and allow the steaks to rest a few minutes.

Pan Seared Yellowfin Tuna instructions

1. Add tuna steaks to a hot cast iron skillet and sear for two minutes per side.
   
2. Once first side has been flipped, add lemon juice and balsamic vinegar to pan, continue to sear for two minutes, turn off heat and allow fish to rest for another two minutes.
   
3. Plate finished tuna on a bed of rice noodles topped with wilted spinach and bok choy - garnish with balsamic glaze (add more balsamic and agave nectar to pan & reduce if you don't already have balsamic glaze on hand) Enjoy!.

Season tuna steaks all over with salt and pepper. Combine black and white sesame seeds on a shallow plate, then gently press tuna steaks into seeds to coat them on all sides. Coat the tuna steaks with the remaining soy sauce mixture, then press into the sesame seeds to coat. Season the tuna generously with salt and pepper. Put olive oil into pan and heat until it reaches smoking point.