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Pan-seared Ahi Tuna with Pineapple Relish and Sticky Lemon RiceBrandon Sharp from Marina Grog & Galley

Pan-seared Ahi Tuna With Pineapple Relish And Sticky Lemon Rice
Posted: 09/4/2013


For the Spicy Garlic and Onion Rub:
This we will cover your Ahi Tuna Steaks with later

Chop onions and garlic in a food processor or blender until smooth.  Add the rest of the ingredients until you achieve a fine orange/red color. Then set it aside till later. Drain any excess liquid as it sets.

For the Pineapple Relish:

Dice up your pineapple (drain excess liquid from the pineapple), red bell pepper, and parsley.  Put all of these ingredients, except the canola oil, into your food processor or blender and set on low or chop. Slowly add the oil. Blend for about 30 seconds and set aside.

Sticky Lemon Rice:

Mix all ingredients together in a pan for baking and bake at 350 degrees for 25-35 minutes, but check it at 25 minutes. While that’s baking lets work on that Ahi Tuna.

Seared Ahi Tuna

Marina Grog & Galley


To make this stunning entree all come together, heat a sauce pan drizzled with the sesame oil to low- med heat. While that pan is coming to temperature;  spread the spicy onion and garlic rub evenly over the Ahi steaks.  Then sprinkle your sesame seeds to the side of the Tuna that will first be face down in your pan. The sesame seeds will also help keep the Tuna from sticking to the pan as well as enhance the flavor of your entree. When you are ready to flip your Tuna steaks repeat the sesame seeds to the side up, then flip. For rare steaks, 3-5 minutes on each side, or cover and turn down heat slightly and add an additional 3 minutes for medium - medium well.

Then plate and add your sticky lemon rice...and enjoy!

Cook Time: