Ahi Tuna is everywhere today in markets, sushi bars and most restaurants. It is relatively inexpensive and can be prepared at home quite easily. To add some additional flavors coat Ahi in toasted dry herbs, sear and slice. This dish can be served as an appetizer, salad or main dish. Ahi is light on the waistline and this recipe delivers great flavor without tons of calories.
You can substitute other tuna varieties or salmon for Ahi, but make sure you buy sashimi grade fish because the center is still raw. Ask your fish monger for help.
1 pound Ahi Tuna, cut into one long chunk
2 tsp. coriander seeds
2 tsp. fennel seeds
2 tsp. mustard seeds
1 tsp. kosher salt
1/2 tsp. pepper
puree and greens (optional)
vegetable broth or water (optional)
Toast coriander, fennel and mustard seeds in a pan over medium heat until lightly toasted and fragrant. Pulse spices in a spice or coffee grinder. Add salt and pepper to spice mixture and rub onto Ahi.
Next, pour canola oil in saute pan and add Ahi when oil is lightly smoking. Seared for 1 minute on each of the sides until lightly browned. Wrap Ahi in plastic wrap and refrigerate immediately to stop the cooking process.
Slice Ahi in to 1/2 inch pieces and arrange on a platter over white bean or hummus puree that is thinned slightly with vegetable broth or water. Sprinkle dish with Arugula greens and serve. Enjoy!