When you can’t decide whether to cook your fish or eat it raw--why not do both?
This Ito family staple is fresh, simple and a crowd favorite.
Skill Level Beginner
Servings Prep Time Cook Time
4 people 20 minutes 5 minutes
Soy sauce ¼ c
Lemon juice ¼ c, or 1 whole fresh lemon
Fresh ginger 1 tbsp
Fresh ahi tuna 2lbs
Extra virgin olive oil ¼ c
Green onion 1 bunch
- Squeeze 1 whole lemon into a mixing bowl. Remove fallen seeds if necessary.
- Measure out ½ c of soy sauce and add to the lemon juice.
- Grate fresh ginger into the soy sauce/lemon mixture to taste. (We usually add 1 tablespoon. If you enjoy the spiciness of ginger, add more!)
- Cut fish into saku blocks, or approximately 1”x 2” strips (See 1 pound tuna breakdown video *hyperlink here*.) Cover tuna with plastic wrap and set aside.
- Place a frying pan on the stove, and splash approx 1 tsp of olive oil on the pan. Turn the heat up HIGH.
- When the pan and olive oil reach high heat, place a saku block on the pan. Lightly sear each side of the saku block, cooking each side for approx. 7-10 seconds. The fish will look grilled on the outside, while still holding the red freshness of ahi in the center.
- Move your cooked ahi blocks to a cutting board, and slice blocks into approx. ¼” thick pieces.
Garish & plating
- Finely chop 1 bunch of green onions. Place on top of seared ahi platter.
- Evenly drizzle ponzu sauce on top of platter. Serve immediately!
In ancient Hawaii, the phrase “ahi” translates to “smoke”. Hawaiian folklore says that when the fishermen hooked a tuna, they would scream, “Ahi!” because hooked tuna would swim so quickly that the fishing line starting smoking!