Seared Ahi Tuna Sea Steak over Mexi-Asian Salsa
photo by Sommer Clary
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
2
ingredients
-
For the fish
- 226.79 g fresh sushi grade ahi tuna steak
- teriyaki marinade (such as Kikkomans)
-
For the Salsa
- 226.79 g package good quality pico de gallo (usually found in the produce section at the grocery store)
- 4.92 ml teriyaki marinade
- 9.85 ml soy sauce
- 0.25 ml of dry ginger
- 1 lime, juice of, -1
- 59.14 ml cilantro
- 1 Thai chile, minced
directions
- Place tuna steak in a shallow dish with the terryaki marinade and allow to marinate for about 10 minutes on each side.
- In the meantime, mix the pico de gallo, terryaki, soy, ginger, lime, cilantro and chili in a small mixing bowl, and set aside.
- Place a grill pan on the stove and preheat on high. Spray with nonstick cooking spray and sear the Ahi steak, about 1 minute on each side.
- Spread the pico de gallo across a serving dish, and thinly slice the Ahi Tuna, placing it over the salsa. Garnish with cilantro sprig and lime wedges, if desired.
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