Seared Ahi Tuna with Wakame

Paired With An English Cucumber Salad

Seared Ahi Tuna with Wakame and English Cucumber Salad (2)Ahi tuna is a great favorite amongst Sanibel and Captiva island residents and guests, and it is an excellent fish either grilled or pan seared. Typically, Ahi tuna is served rare.  In this recipe we pair it here with a refreshing English cucumber salad and Wakame (Japanese sea vegetable) salad to bring out the succulent flavors of the tuna.  Be sure to buy only the freshest Tuna to ensure a delicious, fresh tasting meal.

 What is Ahi Tuna?

 Ahi tuna is a species of tuna found in tropical and subtropical waters worldwide.  Ahi, its Hawaiian name, is extremely rich in proteins and is known for its mild buttery flavor, texture, and rich color. Yellowfin Tuna (Ahi) has a medium-mild flavor with very firm texture that is delicious grilled, pan-fried or is widely used in its raw state as sashimi.
 Recipe is courtesy of Chef Aziz of Traditions on the Beach located at 3111 West Gulf Drive in the historic Island Inn. For more information or to make a reservation call 239.472.4559 or visit


4 oz. Ahi Tuna Loin
3 oz. Sliced English Cucumber
2 oz. Wakame Salad
2 oz. Black and white sesame seeds
1 oz. sesame oil
1 oz. rice vinegar
Lime wedge for garnish


 Tuna: Heat a small sauté pan over medium-high heat. Cover one side of the tuna loin with the sesame seeds and add to the pan. Sear the tuna rare – approximately 30 seconds on each side the center should remain rare.
 Salad: Cut cucumber into 1/8” slices. Combine all ingredients in a bowl. Season with salt and pepper to taste. Mix all ingredients together well.
 To Serve: Place the English cucumber salad on a plate. Slice and place the tuna around. Top with pickled ginger and serve garnished with a lime wedge.