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Marinated Ahi Tuna with Ginger Scallion Aioli
This marinated ahi tuna with ginger scallion aioli is everything! A marinated ahi tuna recipe for the books. Paired with the easiest creamy ginger scallion aioli. Either served and seared sashimi style, or can be served as a dish for dinner over a bed of rice, salad and/or vegetables.
The flavor with the creamy aioli pairs really wonderfully with the tuna and its marinade.
What ingredients do you need for this marinated seared ahi tuna?
Ahi tuna steaks: You are look for raw fish that is sushi-grade. You can use any type of tuna you can get your hands on such as yellowfin tuna, bigeye tuna or bluefin tuna. Yellowtail and albacore will also work with this recipe.
For the marinade: We are marinating our ahi in soy sauce (or tamari), sesame oil, sesame seeds, fresh ginger, black pepper, garlic (optional add on), olive oil, scallions, togarashi, jalapeño and mirin.
For the aioli: A simple blend of fresh ginger, scallions/green onions, sesame oil, white pepper, salt, sugar, mayo and a dash of vinegar.
Instructions to make this recipe
Make your marinade
In a bowl, toss together ginger, scallions, black pepper, togarashi, soy sauce, sesame oil, jalapeño, mirin and sesame seeds. Mix well and pour over your ahi tuna in a shallow pan or bowl, covered, to marinate. Transfer to the fridge for 10-20 minutes.
Make your ginger scallion aioli
In the meantime, pulse ginger and scallion until a paste like consistency forms. Then add in your sesame oil, salt, sugar, white pepper, mayo and a dash of vinegar. Blend until you have your aioli. Set aside until ready to use.
To make your seared tuna
In a skillet, pan or cast-iron skillet, heat neutral oil, like canola, avocado oil, vegetable or peanut oil, on medium-high heat. Once hot, add your marinated ahi tuna (keep the liquid marinade off to the side) in and sear on all sides about 20 seconds on each side for a light sear (depending on thickness of ahi tuna). If you want it cooked a little further and still raw inside, go 30-40 seconds on each side.
Assemble!
Remove your seared tuna and let rest for 3-4 minutes on a cutting board. Next, slice with a sharp knife, either thinly sliced to serve like sashimi, or a thicker cut to serve for dinner with rice in a bowl, for example.
While it’s resting, I like to take the remaining marinade and warm it through on the same pan, but that’s optional.
For Plating
For plating as an appetizer: Place your thinly sliced ahi on a platter, then add a dollop of ginger scallion aioli on top, thinly sliced jalapeno and sesame seeds. I’ll finish with a drizzle of the reduced remaining marinade.
For plating as a bowl: Serve over rice, or lettuce of choice (or both), top with your favorite vegetables, or greens, jalapeño and serve.
At the last step once everything is plating, I love to do just do a little lemon squeeze over everything as well, but that’s optional, too.
Tips, Tricks and Substitutions
How long should I marinate ahi tuna? I suggest no more than 20 minutes, as all the marinade ingredients will make the tuna too salty. Additionally, if you are using any acid like lemon juice or lime juice, this will cook your fish. Unlike chicken or steak, ahi tuna doesn’t need a long time to marinate.
Can I use other sushi-grade fish for this recipe? Yes, you can use anything such as salmon, yellowtail, albacore, or any fish that is your favorite and can be eaten raw. Shrimp can also work well here!
Check out the below tuna and fish recipes for more inspiration!
- Shoyu Ahi Tuna Tataki
- Ahi Tuna Poke
- Seared Albacore Tuna with Lemon Ponzu Sauce
- Spicy Salmon Crispy Rice
If you do make this Marinated Ahi Tuna recipe (first of all, thank you!!), be sure to leave a comment and/or give this recipe a rating! Don’t forget to tag me on Instagram and through social media so I can be sure to see what you’re making! If you’d like to stay in touch and get the latest to your inbox, sign up for our Newsletter here as well!
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Marinated Ahi Tuna with Ginger Scallion Aioli
Ingredients
For the ahi tuna marinade
- 1 pound sushi-grade ahi tuna
- 1 thumb ginger thinly sliced
- 2 sprigs scallions thinly sliced
- 1 teaspoon togarashi
- 1/4th cup soy sauce
- 2 tablespoons sesame oil
- 1 jalapeño thinly sliced, 1/2 for the marinade and 1/2 for garnish
- 1 tablespoon mirin
- black pepper and sesame seeds to taste
Ginger Scallion Aioli
- 1/3rd cup roughly cubed ginger peeled
- 4 sprigs scallions roughly chopped
- 1 tablespoon sesame oil
- 1/4th cup mayo
- 1 teaspoon vinegar optional
- white pepper salt and sugar to taste
- squeeze of lemon juice to garnish optional
Instructions
- Make your marinade. In a bowl, toss together ginger, scallions, black pepper, togarashi, soy sauce, sesame oil, jalapeño, mirin and sesame seeds. Mix well and pour over your ahi tuna in a shallow pan or bowl, covered, to marinate. Transfer to the fridge for 10-20 minutes.
- Make your ginger scallion aioli. In the meantime, pulse ginger and scallion until a paste like consistency forms. Then add in your sesame oil, salt, sugar, white pepper, mayo and a dash of vinegar. Blend until you have your aioli. Set aside until ready to use.
- To make your seared tuna. In a skillet, pan or cast-iron skillet, heat neutral oil, like canola, avocado oil, vegetable or peanut oil, on medium-high heat. Once hot, add your marinated ahi tuna (keep the liquid marinade off to the side) in and sear on all sides about 20 seconds on each side for a light sear (depending on thickness of ahi tuna). If you want it cooked a little further and still raw inside, go 30-40 seconds on each side.
- Assemble! Remove your seared tuna and let rest for 3-4 minutes on a cutting board. Next, slice with a sharp knife, either thinly sliced to serve like sashimi, or a thicker cut to serve for dinner with rice in a bowl, for example.
- While it’s resting, I like to take the remaining marinade and warm it through on the same pan, but that’s optional.
