Sunday, February 6, 2011

Simple Seared Tuna

Here's a quick way to prepare tuna that highlights its freshness. Be sure to purchase a good sushi-grade ahi tuna for best results. If you are adverse to eating rare fish, you can certainly cook it longer. Adjust the number of steaks to suit your needs. Be sure to prepare your garnishes and side dishes before you sear the tuna steaks since they only take a couple of minutes to cook. I served mine with coconut-ginger cauliflower rice. Enjoy!

Servings vary.

sushi-grade wild ahi tuna steaks
coconut oil
sea salt
freshly ground black pepper
toasted coconut
green onions
wasabi mayonnaise
juice of 1/2 lime
1/2 cup paleo mayonnaise
1 tsp prepared wasabi (water and wasabi powder)
sea salt


  1. Preheat oven to 350 degrees F.
  2. Toast coconut in oven for 5 minutes. Remove and set aside.
  3. While coconut toasts, thinly slice green onions.
  4. Prepare wasabi mayonnaise by combining mayonnaise, wasabi, lime, and salt.
  5. Warm coconut oil in a large skillet or griddle set to 350 degrees F.
  6. Rinse tuna and pat dry with paper towels. Season with salt and pepper.
  7. Place tuna fillets on surface and cook for 45 seconds. Flip the tuna and continue to cook for 45 seconds or until the tuna reaches your desired degree of doneness.
  8. To serve, plate each tuna steak, sprinkle with coconut and onions and then drizzle with wasabi mayonnaise.

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