Cilantro Lime Seared Ahi Tuna

After that Crock-Pot Brown Sugar Glazed Ham and all the holiday food that accompanied it, I need something on the lighter side. I had two lovely tuna steaks in the freezer, so I went in search of a new recipe to use them in. This Cilantro Lime Seared Ahi Tuna recipe caught my eye. It’s made indoors, so there’s no need to battle the grill (It’s warm enough to grill here in December. I have mixed feelings about that.), and it includes a delicious sounding sour cream sauce. Just add some fresh arugula, and you have a complete meal. Light, easy, and on the healthy side. What’s not to love?

I served these cilantro lime seared Ahi tuna steaks with a side of sour cream sauce and fresh arugula. It was so delicious that I devoured everything before it even got to the plate!

The Ingredients

I found the tuna steaks on sale for around $5 each no too long ago. I had to snap them up at that price! And they were vacuum packed, so they kept beautifully in my freezer while I looked for a new tuna recipe.

That left a few items to buy and a few to hunt through my pantry for. None of them were expensive or difficult to find. No special trips to alternate grocery stores or online orders required. It all kept with the simplicity of this recipe, which I appreciated after the hectic Holiday season.

The Process

Putting this recipe together couldn’t have been easier! The instructions were clear and easy to follow, so I had my tuna prepped and marinating in 7 minutes. I mixed up the sour cream sauce while the tuna was in the refrigerator getting delicious.

An hour later, and I was ready to get cooking. I really couldn’t wait to try this recipe!! The actual cooking part was just as easy as the prep work and took the same amount of time (7 minutes). It was just a matter of heating my cast iron skillet with some olive oil and searing the tuna steaks. One thing I did that wasn’t listed in the recipe was scrape away the chopped cilantro and garlic slices. I didn’t want them getting in the way of searing the tuna.

Afterward, I let the tuna sit for five minutes while I got out the arugula and gave the sour cream sauce a final stir.