Fish Recipes : Making a Seared Ahi Tuna Fish Recipe Part 3

Fish Recipes : Making a Seared Ahi Tuna Fish Recipe Part 3


Hi! I’m Louis Ortiz on behalf of Expert
Village, and we’re back to show the finished product, the seared ahi tuna that we’ve
done. I got it resting on a fish spatula here, so we’re going to go ahead and pull that
off. I’m going to make some cuts so that we can see the inside and show you what we’re
after. Now again, you can do this a little bit more than rare to medium rare in the middle,
but this is a really nice presentation so you can show the guests, whoever’s dining
on the fish, a cross section of your creation I should say. Go ahead and pile these up like
that and make that look nice. All I’m going to do is leave this pretty simple and just
kind of sprinkle a little bit of parsley. You could use some other herbs if you wish.
I just use parsley because it was nice and fresh. If you so choose, I like to squeeze
a little bit of lemon on it as well. Again, you can garnish this however you wish. There
is no hard and fast rule, but just a really nice delicacy with the balsamic vinegar that
we seared it in, the clarified butter, the fresh cracked black pepper, and the fresh
ground sea salt. Enjoy that.

6 thoughts on “Fish Recipes : Making a Seared Ahi Tuna Fish Recipe Part 3

  1. @TinsleyCarmichael

    Well thats plain wrong. If you leave it whole the residual heat from searing it will over cook it as it sits on the plate…. as for slicing it thin, if you go any thinner than 3/8th you'll lose the desirable texture.

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