This Japanese-inspired ahi tuna steak recipe was born one lazy Sunday morning because tuna was on sale in my local Sainsbury’s. For £4.50, but on sale no less.
You see, the thing is this… I love seafood and could easily eat fish all day, every day. During my travels that’s usually what I end up doing – no trip to the seaside would be complete without a big ol’ plate of fish (just have a look at my favourite Greek dishes in Santorini).
But despite being an island and being surrounded by waters, Britain tends to fail me on the fish front. It’s not impossible to find good fish but it’s also not that easy and definitely not cheap.
For an island Britain’s approach to fish is uninspiring. Bar the ubiquitous fish and chips and the slowly disappearing jellied eel shops of East London, the landscape is bland.
The most accessible of them all is salmon which I cook several times a week, but a girl needs a break every now and then. Even if it comes in the form of £4.50 tuna.
Enough rambling now – I hope you enjoy my ahi tuna steak recipe, complete with Japanese-style soba noodles and lots of crisp greens!
Ahi Tuna Steak Recipe: Ingredients
- 2 pieces of ahi tuna steak
- 200g green vegetables*
- 100g shiitake mushrooms (optional)
- 5 spring onions
- 250g soba noodles (or standard egg noodles)
- 1 lime
- 2 cloves of garlic
- olive oil (any cooking oil will do)
- sea salt and pepper
*I used sugar snaps, peas, runner beans and tenderstem broccoli.
- 2 tbsp spy sauce
- 2 tbsp white rice vinegar
- 1 tbsp sake
- 1 tbsp sweet chilli sauce
- 1 tbsp lime juice (or more to taste)
- 1 tsp sriracha (optional)
- 1 tsp honey
- 1 tsp garlic
- 1 tsp miso paste
Ahi Tuna Steak Recipe: Preparation
Mix all the marinade ingredients in a bowl with a fork or a whisk. Coat each ahi tuna steak in about 4 tbsp of the marinade and keep the rest for your noodles. When done cover your tuna and set it aside to marinate for 20-60 minutes.
Heat up some olive oil in a frying pan and once sizzling hot place your spring onions in it. Let them brown from all sides, turning every now and then. Once they’re slightly burnt sprinkle them in a bit of sea salt, chop into large pieces and set aside.
Once the tuna is done marinating, boil the kettle with enough water for your noodles. When the water starts boiling throw in your noodles – soba noodles take about 5 minutes to cook.
While they’re cooking, put all your green vegetables and charred spring onions into a wok (or pan) with a bit of olive oil. Put the heat on high and gently toss your veg until it crisps up a little.
Once the noodles are cooked, drain them and mix with all your veg in the wok or pan you were using. Mix in the rest of your marinade and leave on low heat, stirring every now and then.
While the noodles are being warmed up, put your ahi tuna steaks in a hot pan with a bit of olive oil – gently shake the pan to avoid sticking. Cook on one side for approximately 1 1/2 minutes and flip. Cook the other side until the tuna reaches your desired doneness, about 1-2 more minutes.
Make sure you don’t overcook your tuna. Even if you normally like your meat cooked well done, ahi tuna steak is best when served pink in the centre. When overcooked it gets hard and tastes like the sole of a shoe. You’ve been warned.
Put your noodles into a bowl, place ahi tuna steak on top and then serve with a bit of lime. Enjoy!
Have you ever tried an ahi tuna steak recipe at home? How did it go? Let me know!