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Chili-Lime Seared Ahi Tuna with Quinoa

1 cup uncooked tricolor quinoa rinsed
2 tablespoons Thai chili sauce
2 tablespoons soy sauce or tamari
2 tablespoons fresh lime juice from 1 lime
2 tablespoons extra-virgin olive oil
1 1/2 pounds tuna steaks
2 tablespoons salted butter or olive oil spray
2 tablespoons chopped fresh cilantro for garnish
1 tablespoon white sesame seeds for garnish
1 lime cut into wedges, for garnish

Cook the quinoa according to the package instructions.
In a small bowl, whisk together the chili sauce, soy sauce, lime juice, and olive oil. Put the tuna steaks in a large zip-top bag, pour in the chili sauce mixture, and marinate for at least 10 minutes or in the refrigerator for up to 2 hours.
In a skillet on the stovetop, melt the butter over medium heat. Discard the marinade and add the marinated tuna steaks to the skillet and cook for 3 to 4 minutes, until a slight crust forms on the bottom. Flip and cook for 3 to 4 minutes on the second side.
Divide the tuna among four plates and spoon the quinoa alongside. Garnish with the cilantro and sesame seeds and serve, with lime wedges alongside for squeezing over the top.

Coastal Fisherman Merch
CF Merch



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