Seared Ahi Tuna with Fresh Lemon Parsley Gremolata

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If you are looking for a light, healthy, and restaurant-style dish that takes less than 15 minutes, Seared Ahi Tuna with Gremolata is a winner! Featuring high-grade Ahi tuna seared rare to lock in flavor and tenderness, this dish is topped with a vibrant, classic Italian gremolata made from fresh lemon zest, parsley, and garlic. It is elegant, zesty, and perfect for a quick weeknight dinner or an impressive date night meal.

Ingredients

For the Seared Tuna:

  • Ahi Tuna Steaks: 2 sushi-grade Ahi (yellowfin) tuna steaks (about 6 oz / 170g each, 1-inch thick).
  • Olive Oil: 1 tbsp extra virgin olive oil.
  • Seasoning: 1 tsp coarse sea salt or kosher salt, and ½ tsp freshly cracked black pepper.
  • Sesame Seeds (Optional): 2 tbsp white or black sesame seeds for crusting.

For the Fresh Lemon Parsley Gremolata:

  • Fresh Parsley: 1 cup fresh flat-leaf Italian parsley (finely chopped).
  • Lemon Zest: Zest of 1 large organic lemon (finely grated).
  • Garlic: 2 small cloves minced or finely grated.
  • Olive Oil: 2 tbsp high-quality extra virgin olive oil.
  • Seasoning: A pinch of sea salt and red pepper flakes (to taste).

Step-by-Step Instructions

  1. Prepare the Gremolata:
    • In a small bowl, combine the finely chopped flat-leaf parsley, fresh lemon zest, minced garlic, extra virgin olive oil, sea salt, and a pinch of red pepper flakes.
    • Mix gently and set aside at room temperature to let the bright flavors infuse.
  2. Prep and Season the Tuna:
    • Pat the Ahi tuna steaks completely dry with paper towels on all sides.
    • Rub both sides with a little olive oil and season generously with sea salt and black pepper (and roll the edges in sesame seeds if using).
  3. High-Heat Sear:
    • Heat a heavy cast-iron skillet or stainless steel pan over high heat until smoking hot.
    • Carefully lay the tuna steaks into the hot dry pan.
    • Sear for 60 to 90 seconds per side for a classic rare center with a warm, golden crust on the outside. (Do not overcook, or the tuna will become dry).
  4. Slice and Serve:
    • Transfer the tuna to a cutting board and let it rest for 2 to 3 minutes.
    • Slice thinly across the grain using a sharp knife.
    • Arrange the tuna slices on a serving plate and top generously with the fresh lemon-parsley gremolata!

Chef’s Tips for Success

  • Use Sushi-Grade Tuna: Because Ahi tuna is best served rare, make sure to buy fresh, high-quality sushi-grade or sashimi-grade tuna.
  • Get the Pan Smoking Hot: A blazing hot skillet creates a fast, beautiful outer sear without cooking through to the center.
  • Serving Suggestions: Pair with a light arugula salad, steamed jasmine rice, roasted asparagus, or grilled lemon slices.

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