Pan Seared Tuna
Tuna, who doesn’t love this lovely fish. It’s a staple for lunch sandwiches and sushi. Ahi Tuna, is perfect when it’s cooked rare with just a simple sear on all sides. It makes for a great weeknight dinner because it cooks super fast and it’s healthy.
But let me ask you something. Have you ever seen a tuna? They are GIGANTIC, literally tuna’s are terrifying. Why is this not news? Why are there not more tuna attacks in the ocean? For instance, a Bluefin Tuna can grow up to 1,500 pounds and 15 feet. I know that’s probably on the high end, but imagine just half of that! That’s literally a Shaquille O’Neal sized fish coming at you. I want no part of it!
So with that tuna tangent aside, lets move on to eating these sea monsters. Tuna is super high in selenium, vitamin B3,12, 6, and protein. I’ve cooked in the past in taco form and in just a regular grilled format. Both of which are great in the summer time, but sometimes you don’t have time to grill them so why not cook them on a pan?
By cooking them on a pan you can control the heat better and you don’t have to really worry about the fish sticking to the pan.
1/4 Cup of Orange Juice
2 Tbsp. Soy Sauce
2 Tsp. Sesame Oil
2 Tsp. Sugar
1 Ahi Tuna Steak
1/2 Tbsp. Coconut Oil
Soak tuna in 1 tablespoon soy sauce and orange juice for 1 hour.
Heat coconut oil in pan, sear on each side for 6o seconds, be careful to not overcook the tuna.
Mix sesame oil with soy sauce and sugar, then brush onto all sides of tuna.
Slice and serve with rice.
- ¼ Cup of Orange Juice
- 2 Tbsp. Soy Sauce
- 2 Tsp. Sesame Oil
- 2 Tsp. Sugar
- 1 Ahi Tuna Steak
- ½ Tbsp. Coconut Oil
- Soak tuna in 1 tablespoon soy sauce and orange juice for 1 hour.
- Heat coconut oil in pan, sear on each side for 6o seconds, be careful to not overcook the tuna.
- Mix sesame oil with soy sauce and sugar, then brush onto all sides of tuna.
- Slice and serve with rice.