Looking for something lighter? “Seared Ahi Tuna” is a common appetizer in Japanese restaurants. It’s easy to make, tastes like expensive sushi, and doesn’t cost too much (when ahi tuna is on sale like it was at Sprouts recently). Best of all, the calorie count is reasonable (150-300 calories per tuna steak).

The recipe below is modified from Alton Brown’s  “Chimney Tuna Loin,” from his classic show “Good Eats.”

Before you make this dish, I  recommend watching the Good Eats episode titled “Tuna: The Other Red Meat” (available on YouTube). In the second half, he marinades and cooks the tuna.

Seared Ahi Tuna Recipe.

Ingredients

• 1/2 cup soy sauce
• 1/2 cup honey
• 1/4 cup dry wasabi powder
• 2 pounds ahi tuna steak, cut into 2 pieces
• 1/2 cup sesame seeds
• 2 tablespoons peanut oil

Directions

1. Make marinade by whisking together soy sauce, honey, and wasabi powder. Optional: reserve 1/4 cup for dipping sauce.
2. Marinade the tuna from 1 hour to overnight.
3. On a plate, lay the sesame seeds. Roll the tuna in the seeds to evenly coat.

   

4. Heat up grill to high heat (500 degrees or higher).
5. Sear all 4 sides of the tuna for to desired temperature. Note that ahi tuna is best cooked rare. Alton Brown sears for 15 to 30 seconds per side. I had to sear for 90-120 seconds (maybe because my grill was not as hot as his contraption).

   

   

6. Remove from grill and let rest for 3 minutes. Cover with foil or plastic wrap to achieve carry over cooking.
7. Slice thinly and serve with the optional dipping sauce.