When seared on the outside and left rare in the middle ahi tuna has a delicious meaty flavor and rich, buttery texture that will make even the most hardcore steak lover smile.
- 1 1/2 lb. center-cut ahi tuna fillet
- 2 tablespoons vegetable oil (for cooking)
- Garnish: 4 lemon wedges
- 6 tablespoons aged balsamic vinegar
- 1 medium lemon (juiced)
- 1 garlic clove (peeled and halved)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon coriander (ground)
- 1 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 1/2 tablespoons black pepper (coarsely ground)
- Make the balsamic reduction: Place the balsamic vinegar, lemon juice, and garlic in a small saucepan over medium-low heat. Simmer until the mixture reduces by half. Turn off the heat and reserve until needed. This sauce does not have to be hot for serving. The reduction will thicken slightly as it cools.
- Slice the tuna fillet into four rectangular steaks of equal size. In a small bowl, combine the salt, coriander, paprika and cayenne pepper. Lay the tuna steaks out on a plate and sprinkle the spice mixture evenly on all sides.Evenly coat the tuna steaks with the freshly ground black pepper, and gently press it in, so that it adheres to the surface, being careful not to smash the flesh.
- Place a thick-bottomed frying pan or cast iron skillet over medium-high heat. Add the oil and swirl to coat the pan. When you see small wisps of smoke, add the tuna to the pan and sear the steaks for about one minute per side, or until desired doneness is reached.
- Remove the tuna steak and place on a cutting board. For presentation, cut each steak diagonally into 4-5 slices and fan on a plate. Serve with a small amount of sauce drizzled alongside. Garnish with additional lemon if desired.