Main Course Rachel Kuhl Main Course Rachel Kuhl

Seared Black Pepper Ahi

Ever found it a bit odd to pick up raw fish for homemade poke bowls? I've talked about this with friends, and unless you're seaside, it's not the norm. But why trust poke restaurants from landlocked city spots? I opted for fresh ahi and salmon from my local grocery, ensuring they're wild-caught. Feeling pretty confident about it and gearing up to create poke bowls regularly. Crafting my own ensures I know the origins, a step up from chain poke joints. Plus, this recipe? Dangerously good and so easy. Customize this recipe with your fave toppings – on a bed of greens, quinoa, tortilla chips for poke nachos, or any base you fancy! This takes ten minutes if you decide not to cook the rice!

Ingredients:

  • 1 pound ahi tuna

  • 2 tbsp. of olive oil

  • 1 cup of white rice

  • Salt

  • Pepper

  • 1 sliced avocado

  • Wedges of lime

  • 1/2 sliced cucumber

  • Handful of chopped cilantro

  • Dash of furikake

  • Soy sauce or amino acids

Instructions

  1. Cook one cup of white rice according to the rice instructions or you can omit if you’d like to serve the ahi with greens or something else.

  2. Pat the ahi dry with paper towels. Add black pepper to a plate and coarse ahi on both sides with it.

  3. Heat a medium skillet on medium high with olive oil. Sear the ahi for 2 minutes on each side (for medium rare but cook longer if you desire)

  4. Remove the ahi and put on cutting board. Slice the ahi in 1/4 in slices and serve on top of rice with avocado slices, lime, cilantro, furikake, cucumber, and a splash of soy sauce!

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