Thursday, April 4, 2013

Dukan Seared Ahi Tuna

Seared Ahi Tuna
We both loved this recipe!

Why we've never tried to make it at home...we just don't know.  Last week we got back in touch with our fish guy...for those new to our blog, we are very lucky to know a guy here in Honolulu who enjoys going to the fish auction.  What this basically means is, we pay his much lower weight for fresh fish which is sometimes less than 1/4th the cost in a market like Whole foods.  The taste is also fresher.

Originally we envisioned baking or grilling our fish but our fish guy was so excited to tell us he just cut some ahi tuna and it sashimi grade...for those not familiar with the term, it basically means it is a very good quality and can be eaten raw.  Our fish guy said "you're not going to cook this are you?!"  So, we decided to have Seared Ahi Tuna.

This is a very tasty and easy dish to prepare.  The fish cooks VERY quickly since you're searing it, not cooking it through.  We used Tom's Blackened Seasoning from used Truvia instead of sugar, but other than that, we used the recipe as is....oh except we made only a quarter of the recipe.   For the ahi, we followed Foodland's recipe...we made the avocado tartare too...that recipe will be coming up on Monday, April 8th!  This can be Paleo - use Stevia as your sweetener for the seasoning.

We are definitely making this again.

Serves 3-4 (depends what you're having it with, if you're having a starch, etc.)
Prep Time: approx 20 minutes
Cook Time: less than 10 minutes

2 - 6 oz. sashimi grade ahi tuna blocks (we tried to cut ours into 1 - 1 1/2" blocks, try not to cut your fish too thin or it'll cook too quickly)
1/2 T. extra virgin olive oil
blackening spice (see below)

Blackening Spice ingredients:
1/4 T. paprika
1 t. dried thyme
1/2 t. onion powder
1/2 t. garlic powder
1/4 T. natural sweetener (we used Truvia) - use Stevia if you're on Paleo (but I would try less than 1/4 T. first)

Wash and pat dry your fish.  Heat your pan on high heat for a couple of minutes.  Brush fish with olive oil and season evenly with blackening spice (if you're in Attack, omit the olive oil, rub the seasoning on your fish and spray your pan with a little bit of non-stick spray).  We didn't add any more salt but you can season your fish with salt before the blackening spice if you wish.  Place fish into hot pan, sear on all sides until brown on the outside and opaque on the inside, about 1 minute per side.

Remove fish from pan and place on a plate lined with paper towels.  Let fish cool before slicing.  We used this time to make our Avocado Tartare.

The male half of this couple had his fish with our Sesame Cucumber Salad, Avocado Tartare and Okinawan Sweet Potatoes.  I had the same minus the potatoes.    This can be eaten as is - Pure Protein or served with veggies.

Enjoy...we sure did!