Natalie’s Notes

Made Aug 27, 2025. Tuna is surprisingly so easy to sear at home, and doesn’t make your kitchen smell fishy. I wasn’t sure about medium-rare fish I’d cooked myself, so I wrapped the tuna steaks in foil for about 5 minutes after searing for 90 seconds each side, so they continued cooking, and it was perfect. I don’t think the marinade is critical here. Makes two servings.

Ingredients

Ahi Tuna Steaks and Marinade

• 2 tuna steaks (about 1 lb)
• 2 Tbsp low-sodium soy sauce or tamari, plus more for topping
• 1 Tbsp toasted sesame oil
• 1/4 tsp cayenne pepper
• 1/2 tsp salt
• Black pepper, to taste
• 1 Tbsp high heat cooking oil (avocado)

Crunchy Veggie Bowl

• 1 cup white rice, cooked
• 1/2 red onion, thinly sliced and pickled in rice vinegar for 20 minutes
• 4-5 mini cucumbers
• 4-5 radishes, cut in half and thinly sliced into half moons
• 2 hearts of palm, sliced
• Low-sodium soy sauce or tamari
• Cilantro, finely chopped for garnish

Instructions

Marinate the tuna: Pat tuna steaks dry with a paper towel. Place on a plate or inside a plastic bag. Mix the soy sauce, sesame oil, cayenne, salt and pepper. Pour over the tuna steaks and turn over to coat completely. Allow to marinate for at least 10 minutes, or up to overnight in the refrigerator.

Sear the tuna: heat a medium nonstick skillet on medium-high until SEARING hot before adding the fish. You want the outside to cook very quickly, while leaving the inside raw, so it should be as hot as possible before beginning to sear. Add 1 Tbsp oil to the hot pan. Sear the tuna for 60 – 90 seconds on each side for medium rate (2 minutes for medium well). If the marinade starts to burn, turn down the heat. Remove the tuna to a cutting board. Slice into 1/2 inch thick pieces.

Assemble the bowl: place cooked rice, pickled red onion, cucumbers, radishes, and hearts of palm in a bowl. Add sliced tuna. Drizzle with soy sauce and garnish with cilantro. Enjoy!