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Ahi Tuna

Chia Crusted Ahi Tuna + Lime, Cilantro and Avocado

This might be one of the most complete fish dishes I’ve ever put together in terms of the overall flavour profile. I love the way soft and elegant Ahi tuna pairs with the crunchy and slightly nutty chia seeds. The buttery avocado also adds an additional dimension of both flavour and texture. And finally, the salty, yet tangy, soy lime vinaigrette and the cool freshness of the cilantro provides the perfect finish. All together, this is a dish that will leave your mouth watering.
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Prep Time 26 minutes
Cook Time 4 minutes
Total Time 30 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 lbs Ahi tuna
  • 1/2 cup chia seeds
  • 1 tbsp fish spice (e.g. Joe Beef, Old Bay)
  • 1 avocado chopped
  • 2 1/2 limes juice + zest
  • 1 cup fresh cilantro torn
  • 1 tsp fresh ginger grated
  • 1 clove garlic finely minced
  • 3 tbsp soy sauce
  • 1/2 tsp sugar
  • 5 tbsp olive oil divided
  • 1 tbsp sea salt divided
  • 1/4 tsp black pepper freshly ground

Equipment

  • large frying pan
  • tongs
  • microplane
  • citrus juicer
  • grater
  • medium mixing bowl
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Peel and mince garlic, wash and tear cilantro, zest and juice limes, grate ginger, chop avocado (drizzle with a small amount of lime juice to prevent browning), measure and separate all ingredients.
Cooking + Assembly
  1. To make vinaigrette, combine soy sauce, 3 tbsp olive oil, lime juice and zest, garlic, sugar, 3/4 tsp salt, and pepper in a medium mixing bowl. Whisk well to combine.
  2. In a shallow bowl or baking dish add chia seeds and fish spice, stirring to combine.
  3. Using a sharp knife, slice tuna into "square" segments and sprinkle with remaining sea salt. "Roll" the segments in the seed mixture ensuring that all sides are coated.
  4. Add olive oil to a frying pan and heat over medium. Add the tuna segments and cook for 1 minute per side (4 minutes in total).
  5. Remove the tuna from the pan and slice into smaller, square segments with a sharp knife. Transfer to a serving dish, drizzle with the soy lime vinaigrette, and top with diced avocado and torn cilantro. Serve immediately.

Notes

  • Make this recipe Keto friendly by swapping out the regular sugar with a suitable replacement such as Stevia.
  • Ideally, Ahi tuna is served slightly seared on the exterior, but remains near raw in the center. If you're not a fan of this preparation (like some in my family) you can always cook the fish longer, but it will overcook very quickly so don't leave it too long.
  • I've used one of the great spice blends from Joe Beef for this recipe - use this cool resource to find out where you can buy it in your area. Or you can get it directly from their online store.