Ahi tuna, also known as yellowfin tuna, marinated in sesame oil, soy sauce, ginger, garlic, green onion, and lime juice, then pan seared.

Photography Credit:
Elise Bauer

After completing graduate school in the late 80s, I spent a year studying martial arts at Kyoto University in Japan.

The school cafeteria served many things that one would never encounter in the states (natto spaghetti for example), but one thing they did serve that I couldn’t get enough of was seared ahi tuna, prepared fresh to order.

It was usually served with white rice, a little shoyu, some radish sprouts, a few slivers of nori, and some toasted sesame seeds. One ample serving may have cost as much as 200 yen (~$2) but I think it was probably less.

Inspired by a recipe for seared ahi…

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