The hubby went to the farmer’s market in Missoula and they have set up a really cool system; you place your order online and the vendors do contactless delivery to your car so it works out really well. His purpose in going down was to get me peaches which I have used in a peach blackberry pie, peach blackberry jam and a peach sauce that I have canned but not shared as of yet – don’t worry, it’s coming! I’ve also been eating a goodly number of them as they are deliciously sweet. One of the other things available the week he went down was ahi tuna at a crazy price so I had him purchase a couple of fillets so we could see how it was. If it was good (and it was!) I would have him buy a lot more on his next trip down. Of course I used one of the delicious peaches in my ahi recipe – how could I not?
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Ahi Recipe: Seared Ahi Tuna with Peach Tomato Salsa
Serves 2
- 1 8 oz ahi tuna fillet
- 1 tsp canola oil
- salt
- 1 large tomato
- 1 medium peach
- 2 TBS roughly chopped fresh basil
- 1/2 tsp salt
- 2 TBS rice vinegar
- 2 cups cooked Jasmine Rice
- Cut the tomato into small pieces
- Peel the peach, remove the stone and cut into small pieces
- Add the tomato and peach pieces into a small bowl, sprinkle with the salt and set aside.
- Heat a small fry pan over medium high heat. When it gets hot add the canola oil and swirl to coat the pan.
- Sprinkle the ahi fillet on both sides with salt
- Place the ahi in the hot pan and sear, about 1 minute
- Turn the fillet and sear on the other side, about 1 minute (if you prefer your fish cooked longer, by all means cook it to your prefered doneness)
- Remove the fish from the pan and cut in half
- Take each half of a fillet and slice on an angle for plating.
- Add 1 1/2 TBS basil to the tomatoes and peaches and stir. Add the rice vinegar and salt, stir to mix.
- To Plate: place 1 cup of rice on the plate, top with the slices of ahi and half of the salsa
How Was the Ahi Recipe?
It was mighty tasty if I do say so myself. We are big fans of raw tuna so I just seared the fillet but I know that not everyone likes their fish this uncooked. Obviously it can be cooked to personal preferances. The peach tomato salsa was bright and fresh and just perfect on the fish. One of my favorite ways to use ahi at home is to make homemade sushi – I’ve done it before and it’s a lot of fun.
PrintAhi Recipe: Seared Ahi with Peach Tomato Salsa
Ahi tuna, just seared and topped with a fresh salsa of garden tomatoes and peaches with basil
- Prep Time: 5 minutes
- Cook Time: 3 minutes
- Total Time: 8 minutes
- Yield: 2 1x
- Category: Main Dish
- Method: Pan Fried
- Cuisine: American
Ingredients
- 1 8 oz ahi tuna fillet
- 1 tsp canola oil
- salt
- 1 large tomato
- 1 medium peach
- 2 TBS roughly chopped fresh basil
- 1/2 tsp salt
- 2 TBS rice vinegar
- 2 cups cooked Jasmine Rice
Instructions
- Cut the tomato into small pieces
- Peel the peach, remove the stone and cut into small pieces
- Add the tomato and peach pieces into a small bowl, sprinkle with the salt and set aside.
- Heat a small fry pan over medium high heat. When it gets hot add the canola oil and swirl to coat the pan.
- Sprinkle the ahi fillet on both sides with salt
- Place the ahi in the hot pan and sear, about 1 minute
- Turn the fillet and sear on the other side, about 1 minute (if you prefer your fish cooked longer, by all means cook it to your prefered doneness)
- Remove the fish from the pan and cut in half
- Take each half of a fillet and slice on an angle for plating.
- Add 1 1/2 TBS basil to the tomatoes and peaches and stir. Add the rice vinegar and salt, stir to mix.
- To Plate: place 1 cup of rice on the plate, top with the slices of ahi and half of the salsa
Notes
If desired add onions and peppers to the salsa – I just don’t care for them
Cook time does not include time to cook rice. It assumes it is made. Cooking the rice will add about 20 minutes to the overall time
Keywords: ahi, seared ahi, tuna, seared tuna, fruit salsa
