Girl, let me tell you a little story. As a child, I hated tuna. It always smelled like aluminum mixed with cat food and it looked like shredded tissue-paper soaked in butt water. But I mean, that’s only if we’re being honest here. As I grew up, it was weird to me that tuna could even exist outside of this tragic aluminum can. Ahi Tuna, say whaaa? Fast forward to the year 2013….A vacation trip in Honolulu introduced me to Ahi Tuna Wonton Nachos. Well, let me tell you. Never one to turn down something weird and slightly “bougie,” those were the best nachos ever placed on my angelic tongue. Disclaimer: This recipe is not for "said-nachos." However, that was when I really realized how delicious Ahi Tuna is. So, if you have never dabbled, friend be prepared to dabble. This is the easiest, quickest meal that looks like a million bucks that you will ever make. Trust.
Seared Ahi Tuna Steaks
2 Fresh Ahi Tuna Steaks
Extra Virgin Olive Oil
Freshly Ground Salt & Pepper
Coat the steaks with olive oil and allow them to soak in their awesomeness for up to 3 hours. When you’re ready to cook, heat a non-stick skillet to medium-high heat. Mix about ½ Teaspoon of each of your seasonings in a shallow pan or dish and press both sides of each steak into the mixture. When the pan is good and hot, gently lay them in the skillet like your little soon-to-be food babies. Depending on your personal preferences and the thickness of the tuna, allow them to cook for 90 seconds to 2 minutes on each side. These cook really super-fast, you can actually see the color changing from bright red to white, up the side of the tuna. When you are satisfied with the level of “done” you have achieved, transfer the tuna to a plate that you have “pre-drizzled” with lemon juice and a little olive oil. Flip the tuna steaks so that they get a little of this delicious juice and you are done! You can either slice each steak or tear them for a more rustic look. You do you!