Imagine a dish that captures the essence of spring in every single bite - tender ahi tuna, perfectly seared and nestled on a bed of delicate new potatoes, crowned with a creamy dill yogurt sauce and adorned with delicate chive blossoms. This isn't just a recipe; it's a culinary journey that transforms simple ingredients into an extraordinary dining experience that will transport you to a gourmet restaurant right in your own kitchen.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 2 ahi tuna steaks
- 1 pound new potatoes, boiled
- 1/2 cup Greek yogurt
- 2 tablespoons fresh dill, chopped
- Salt to taste
- Pepper to taste
- Chive blossoms for garnish
Instructions
- Prepare the new potatoes by washing thoroughly and boiling in salted water until tender, approximately 12-15 minutes. Once cooked, drain and let cool slightly.
- While potatoes are cooking, prepare the dill yogurt sauce by combining Greek yogurt, chopped fresh dill, salt, and pepper in a small bowl. Mix well and refrigerate to let flavors meld.
- Pat ahi tuna steaks dry with paper towels. Season both sides generously with salt and freshly ground black pepper.
- Heat a cast-iron skillet or heavy-bottomed pan over high heat. Add a small amount of high-heat oil like grapeseed or avocado oil.
- Sear the ahi tuna steaks for approximately 1-2 minutes per side, ensuring a golden-brown exterior while maintaining a rare to medium-rare center.
- Remove tuna from heat and let rest for 2-3 minutes to allow juices to redistribute.
- Slice the boiled new potatoes and arrange on serving plates. Place seared ahi tuna on top of potatoes.
- Drizzle dill yogurt sauce over the tuna and potatoes. Garnish generously with fresh chive blossoms.
- Serve immediately while tuna is still warm and potatoes are tender.
Tips
- Always choose sushi-grade ahi tuna for the best flavor and safety when serving rare.
- Pat the tuna steaks completely dry before seasoning to ensure a perfect golden-brown sear.
- Use a high-heat oil with a high smoke point like grapeseed or avocado oil for the best searing results.
- Cook the tuna for no more than 1-2 minutes per side to maintain its buttery, rare interior.
- Let the tuna rest after cooking to allow the juices to redistribute, ensuring maximum tenderness.
- Use fresh herbs and high-quality yogurt for the most vibrant and authentic flavor profile.
- Serve immediately after plating to enjoy the optimal temperature and texture of the dish.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 35g
Fat: 12g
Saturated Fat: 4g
Cholesterol: 65mg
