Pan-Seared Ahi Tuna with Soy Sauce

If I can get dinner on the table in less than 30 minutes, I’m a happy lady. Under 20? Even better. But under TEN? It’s almost too good to be true! Scared of raw fish? That’s OK. I won’t judge you, if you won’t judge me. Cook the fish for a little longer to ease your fears. But, look up any seared ahi tuna recipe and you will see that it is almost always cooked this way. It's healthy and tastes delish! I bought my ahi tuna steaks frozen, but you may be able to find fresh. If you use frozen, just make sure it’s completely defrosted before cooking. I usually take mine out of the vacuum sealed plastic and leave it on a plate, covered in plastic wrap, in the fridge for 24 hours before I plan on cooking.

2 Ahi tuna steaks, preferably yellowfin
2 Tbsp. soy sauce
1 Tbsp. extra-virgin olive oil or Canola
sea salt
black pepper, freshly ground
1 dash ground cayenne pepper

To Serve:
green onions
salad greens

Cover tuna steaks with soy sauce, oil, salt, pepper, and cayenne. Marinate in a container or bag for ten minutes (or overnight), if you have time.

Heat a medium skillet on medium high until hot.

Sear tuna for 2½ minutes on each side for medium rare (2 on each side for rare; 3 on each side for medium).

Slice into ½" slices and serve garnished with green onions and, if you wish, over a bed of salad greens with your favorite Asian-style dressing.

Makes 2 servings.