Yellowfin Ahi Tuna With Asparagus Sauce. Great recipe for Yellowfin Ahi Tuna With Asparagus Sauce. Notes: if you are a fan of garlic, reduce by one clove, if you want some heat, add a small deseeded fresh chili pepper, if you're uncomfortable with raw fish, cook to you're liking. Season each piece of the tuna on both sides with the salt and pepper.

Turn the tuna over and sear the other side. At the same time as you're searing the tuna, heat the olive oil in another sauté pan over medium heat. Add the sesame oil followed by the asparagus. You can cook Yellowfin Ahi Tuna With Asparagus Sauce using 6 ingredients and 5 steps. Here is how you cook it.

Ingredients of Yellowfin Ahi Tuna With Asparagus Sauce

Prepare 3 each of Thick cut yellowfin ahi tuna (approximately 1 1/2 lbs) leave out for at least 1/2 hour at room temperature before searing..
Prepare of Asparagus sauce.
It's 1 bunch of Asparagus stems trimmed.
It's 2 clove of Minced garlic.
It's 1/2 each of Juice of lemon.
It's 1 of Handful parsley stems removed.

Remove from pan to keep warm. Heat another Tablespoon of oil in a medium skillet over high heat. Liberally salt and pepper both sides of the ahi tuna. While the tuna steaks are in the fridge, get out a large cookie sheet and cover it in aluminum foil.

Yellowfin Ahi Tuna With Asparagus Sauce instructions

Lightly steam asparagus until tender. If you don't have a steamer, you can do so stove top by following my step by step guide listed in my recipes..
Combine parsley, asparagus, garlic and lemon juice in blender..
Blend until desired consistency..
In the meantime, sear the ahi tuna approximately 2 minutes on each side. Then drizzle with asparagus sauce. Garnish with lemon twists and parsley..
Your tuna should still be raw at center..

Cut the hard bottoms off of the asparagus and place the asparagus in a row on the cookie sheet. Bigeye tuna as a source of ahi is generally preferable if the tuna must be shipped. It has a slightly longer shelf life than yellowfin tuna. It is preferable to order Bigeye ahi in these cases to ensure freshness. While the fish is grilling, warm the asparagus and the crabmeat in the two tablespoons of butter.