1/3 cup Balsamic or rice wine vinegar
1/3 cup extra virgin olive oil
1/4 cup parsley, minced
4 cloves garlic, crushed
1 teaspoon fresh-ground black pepper
1 teaspoon Frank Davis Seafood Seasoning
1 stick melted butter
1/2 medium yellow onion, thinly sliced
4 fresh ahi tuna steaks, 3/4 inch thick
2 tablespoons soy or Worcestershire Sauce
2 large lemons, quartered
In a clear glass mixing bowl, whisk together the vinegar, olive oil, parsley, garlic, salt, black pepper, and seafood seasoning to form a marinade.
Then gently place the tuna steaks into the marinade, being sure to completely coat every side of the fish.
At this point, cover the bowl with clean plastic wrap and refrigerate the steaks for about 20 to 30 minutes, turning them occasionally.
Meanwhile, prepare your cast iron grill pan or broiler by spraying it with Pam.
Then while the grill pan or broiler is coming up to heat, sauté in butter in a 10-inch skillet the thinly sliced onions.
When they’re tender and slightly caramelized, set them aside.
Now, using the grill pan, sear the steaks for 2 minutes on each side while basting them with the marinade.
If done properly, the tuna should flake apart and be creamy-grayish in color all the way through.
When you’re ready to eat, place the tuna steaks on heated serving plates, garnish with the sautéed onion and a meager splash of Soy or Worcestershire Sauce, and squirt with a drizzle of fresh lemon juice.
A can of spray Pam is ideal for coating the “grates” on your grill pan.
Ahi tuna is another term for yellowfin tuna.
A suitable top dressing for ahi steaks is a couple tablespoons of Italian olive salad dressing.