There are few things more enjoyable to eat than ahi tuna — especially fresh caught in Hawaii. But beggars can’t be choosers, and the local fish shop is a nice second best. A while back, my friend Gail shared a great marinade for ahi tuna — a mixture of soy sauce, lime, sesame oil, garlic, ginger and scallions. Without any specific increments, I improvised and used quantities of each that reflected what was available in my pantry.
The actual recipe can be found at Simply Recipes, though from personal experience, you have a little leeway in how closely you need to follow it. I have also made this dish using albacore tuna, and it was delicious and less expensive. If the tuna is not sushi grade, you may wish to vary your cooking time.
Note the marinade is so good that I heat it up and pour it on top of the tuna.
I always serve the fish with an Asian Slaw that is as equally versatile as the fish. I base my version on this recipe from Guy Fieri but vary it (you guessed it — according to what’s in my refrigerator).
- 1 1/2 cups thinly sliced cabbage
- 1/2 cup thinly sliced red pepper
- 1 grated carrot
- 1 scallion, sliced
- 2 TBSP mirin
- 3 TBSP soy sauce
- 2 TBSP canola oil
- 1 TBSP brown sugar
Combine veggies. Mix dressing separately and pour over veggies. Mix and serve.
Per Guy’s recipe, I like adding bok choy and snap peas, too. Though I didn’t cook the dressing this time, I have in the past and it’s delicious.
Enjoy! This is a great dish to have in the summer!