Month: May 2014

Ahi Tuna with Super Lemony Aioli Sauce

Ahi tuna with super lemony aioli sauce served with tricolor quinoa and winter blend vegetables

Tuna is one of my favorite foods. So much so I have two other tuna recipes on this blog (check out Tuna, Veggie & Cottage Cheese Concoction and Winter Blend Tuna Pasta). As a nursing mother, however, I’m careful to limit my tuna consumption (it’s a smart idea for everyone though).

Today’s recipe comes courtesy off the back of a Bay Prime Ahi Tuna bag. As a modification, I super charged the lemon aioli sauce by using the juice from 1 lemon (about 4 tablespoons) with lemon grass and lemon zest. The original recipe says to use 2 tablespoons of lemon juice and either lemon grass or lemon zest. Warning: my version is not for the faint of heart. Make sure you really┬álike lemon if you choose to make this my way. Otherwise, I’d use the recommended amount of lemon juice and pick one additional lemon ingredient.


1 lb. Bay Prime ahi tuna
1/2 tsp black pepper
1/2 tsp (or less) sea salt
Lemon Aioli Sauce
1/4 cup plain Greek yogurt
2 tbsp lemon juice (or the juice of one lemon, about 4 tbsp)
2 tsp fresh basil (my basil hasn’t sprouted yet so I used dried this time around)
1/2 tsp (or less) sea salt
1 tsp lemon grass and/or lemon zest of 1 lemon
1/2 tsp white pepper
4 cloves garlic, pressed


Thaw fish. Gently pat with a paper towel to dry. Salt and pepper tuna. Heat olive oil in cast iron skillet on high heat. Once pan is hot, add tuna and sear 2 minutes per side for pink center, or 3 to 4 minutes per side for well done tuna (I like all my meat and fish to be well done).
Lemon Aioli Sauce: Combine yogurt, lemon juice, basil, salt, lemon grass and/or lemon zest, white pepper and garlic. Mix well. Chill in refrigerator for 20 minutes. Scoop on the cooked tuna.