Making a Seared Ahi Tuna Fish Recipe Part 1

Video Transcript

Hi! I’m Louis Ortiz on behalf of Expert Village, and today we’re going to show you a basic procedure for Seared-Ahi-Tuna. Now, ahi is a Hawaiian word for yellow fin tuna. It’s helpful to know that just to make the distinction in the event that you have to go to, a seafood market, and find what you’re looking for and/or ask what you’re looking for. This is our specimen that we’ve got today, and it’s a nice good looking piece of yellow fin actually. What you want to look for in the grain is some iridescence there. The light catches and kind of shows you some greens and some yellows and things of that nature. That’s usually a really good indication that you’ve got a hold of some good fresh fish. There’s also blue fin tuna and big eye tuna and a couple of other different species out that you may run across. Some seafood markets will even have some fresh albacore tuna, so always specify ahi yellow fin so that they know exactly what you’re talking about. Now, typically, most restaurants and most folks just want to sear this on the outside and eat it. It’s raw; it’s rare in the middle. It’s good that way, but it will also render a little bit different flavor if you cook it just a little more closer to medium and it actually makes a little bit more fuller flavor, but it’s still nice and butter when you do the rare to medium rare, so you use whatever temperature that you see fit. First and for most, I just want to take some fresh ground sea salt. I’m a big fan of sea salt anyway, and what better thing to put on seafood than sea salt. I’ve got some of that and some fresh ground back pepper. We’re going to keep this kind of simple because we don’t want to mess with mother nature’s recipe here. She does fine on her own without us adding a whole bunch of stuff to it. Do a couple of grinds here. Of the sea salt as well. Okay, we’ve got salt and pepper on both sides. I’ve got a small nonstick Teflon sauté pan that we’re going to use to prepare this. What I’m going to do is start it nice and warm, not incredibly hot. What I like to sear in, and you can use any multitude of things. You can use clarified butter, infused oils; it just runs the gamut. I’m using a balsamic, an aged balsamic vinegar. Balsamic is nice because it’s been aged in wood casts and it tends to be a little bit sweeter and it just really adds a nice dimension to this tuna. This is the basic preparation to get started and we’ll come right back and show you the actual cooking procedure and what we’re looking for.

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