Editorial sample recipeHawaiianbeginnerhalaldairy-freegluten-freelow-carb

Hawaiian Seared Ahi Tuna Skillet With Sweet Onion Sea Salt Relish

Name: Hawaiian Seared Ahi Tuna Skillet With Sweet Onion Sea Salt Relish
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Hawaiian
Ingredients: 4 fillet ahi tuna steaks, 6 oz each; 1 cup Hawaiian sweet onion, finely diced; 1 tbsp toasted sesame oil; 2 tbsp tamari, gluten-free soy sauce substitute; 1 tsp coarse sea salt, divided; 3 stalk scallions, finely chopped; 1 tbsp avocado oil; 0.5 tsp crushed red pepper flakes

Fresh ahi tuna steaks flash-seared in a hot skillet, topped with a crunchy Hawaiian sweet onion and toasted sesame oil relish.

Prep: 15 min
Cook: 10 min
Total: 25 min

Technique to learn

High-Heat Flash Sear

Cooking thick tuna steaks in an extremely hot skillet Browns outer proteins within 90 seconds while preserving a raw tender center.

Instructions

Step 1: Pat tuna steaks completely dry with paper towels and season surfaces lightly with 1/2 teaspoon coarse sea salt.
Step 2: In a medium bowl, mix together diced sweet onion, chopped scallions, toasted sesame oil, tamari, crushed red pepper flakes, and remaining 1/2 teaspoon sea salt to form the fresh relish.

Step 3: Heat avocado oil in a cast-iron skillet over high heat until shimmering and almost smoking.

Step 4: Place tuna steaks in the hot skillet and sear for 60 to 90 seconds per side for rare center with a crisp outer crust.

Step 5: Transfer seared tuna to a cutting board and allow to rest for 2 minutes.

Step 6: Slice tuna steaks into thick crosswise strips, transfer to serving plates, and top generously with sweet onion relish.

Cooking tips

Dry the tuna surface thoroughly before searing to ensure a deep crust without overcooking the center.
Use a very sharp chef knife to slice tuna cleanly without tearing the delicate fish flakes.
Original home-cooking adaptation inspired by Hawaiian; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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