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–+ servings
Slices of ahi tuna topped with jalapeño, aioli, and sesame seeds.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Appetizer
Cuisine: American
Servings: 2
Author: Lindsey Baruch

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
  • 1/4 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

  • 1/3 cup roughly cubed ginger peeled
  • 4 sprigs scallions roughly chopped
  • 1 tablespoon sesame oil
  • 1/4 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.

Nutrition

Calories: 414kcal | Carbohydrates: 7g | Protein: 4g | Fat: 42g | Saturated Fat: 6g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 2.005mg | Potassium: 116mg | Fiber: 1g | Sugar: 3g | Vitamin A: 442IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 1mg