honest-skillet

Ahi Tuna Steaks with Fresh Lemon Basil Sauce

A good Ahi Tuna steak is hard to beat. When selecting tuna steaks look for a uniform color, a slight firmness when pressed upon, no odor, and uniformity in the fat and meat striations. If you cannot find Ahi Tuna any tuna steak will work for this.

Add a fun twist of lemon and fresh basil??? You're taste buds will ask you for seconds.

I paired this with roasted Brussels Spouts with Almonds and Balsamic Vinegar. The sweetness of the toasted almonds and the sharpness of the lemon compliments each other nicely.

I might have a current obsession with: Grind to a Salt Simply Organic Seasoning Blend. There are no words to describe this amazing blend of salt. What I like about this salt mix is that it comes in a grinder bottle. The mix of the seasoning blend has mustard seed and red pepper flakes when ground with the salt has complexity that compliments everything I have put it on. It was used it on this recipe.

Time

Prep Time: 0:05 | Cook Time: 0:08 | Total Time: 0:15

Ingredients

  • 1.5 tablespoons olive oil
  • 1-2 whole tuna steaks
  • 1 whole lemon, juiced- use fresh
  • 0.5 cup basil leaves, torn into small pieces and packed into measuring cup--- Use fresh only! Do not use dried
  • 0.75 teaspoon Favorite sea salt seasoning blend, divide evenly for each side of the steaks
  • 2 tablespoons butter/ghee

Instructions

  1. In a medium skillet over low medium heat, add olive oil. Once you can feel heat from the oil add tuna steaks.

  2. When the steak turns from pink to opaque carefully flip and sprinkle seasoning over steaks, coating well.

  3. Once steaks have a nice light brown sear on each side and start to flake when tested with a fork. Remove from heat and allow to rest.

  4. Return the skillet back to the heat and melt butter/ghee, lemon, fresh torn basil leaves. Once the leaves are wilted pour over the tuna steaks just before serving.

Recipe Notes

Depending on the size of the steaks you could feed 2 people per steak. Or if you have left overs you can reheat this for lunch and have the same great taste from the original meal. I do not recommend freezing this dish and reheating it. The tuna fish got mushy for me.

Pairs well with: https://www.thehonestskillet.blog/recipes/roasted-brussels-sprouts-almonds-with-balsamic-vinegar/

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