So, Ahi Tuna IS NOT prevalent in the state of Nevada but it is technically Wild… right?
These tuna steaks were sushi grade so I felt comfortable leaving them pretty rare. If you prefer more medium doneness, then cook for an additional minute or two on each side. I served these cilantro lime seared Ahi tuna steaks with a side of sour cream sauce and fresh arugula. It was so delicious that I devoured everything before it even got to the plate! ~Enjoy.
- 2 Ahi Tuna Steaks (Sushi Grade)
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- Juice from 2 limes
- 1 clove garlic, thinly sliced
- 1/2 cup cilantro, chopped
- 1 tablespoon olive oil
Sour Cream Sauce
- 1 cup fat free sour cream
- 1 teaspoon rice wine vinegar
- 1/4 cup cilantro, chopped
- Juice from 1 lime
- 1 small jalapeno, chopped (optional)
Mix together cumin, garlic powder, paprika and some pepper. Then brush the steaks with olive oil and add the dry rub seasoning to both sides, place the steaks in a bowl and squeeze the juice of two limes, add chopped cilantro and slivered garlic. Cover the tuna with plastic wrap and refrigerate for 1 hour.
Heat a cast iron skillet over medium-high heat and add oil. When the skillet is hot, add the tuna steaks and sear for 3-4 minutes. Turn gently with a spatula and cook on the other side for 3-4 minutes. Remove from heat and let rest for 5 minutes. Slice 1/4 inch thick slices and enjoy with sour cream sauce and fresh arugula.