Make It Count Kitchen

A fresh, flavor-packed meal that’s perfect for summer evenings or an elegant dinner at home.

There’s something incredibly satisfying about the simplicity and elegance of seared ahi tuna. It’s quick, healthy, and absolutely bursting with flavor—especially when paired with fragrant basmati rice and a tangy, crunchy cucumber salad. This recipe brings together rich umami notes, refreshing acidity, and just a hint of spice for a balanced, restaurant-quality dish you can make right in your own kitchen.

🐟 Seared Ahi Tuna

Marinade Ingredients:

• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tbsp honey
• ¼ tsp black pepper

Fish:

• 2 ahi tuna steaks
• Kosher salt, to taste
• Toasted sesame seeds, for coating

Instructions:

1. In a small bowl, whisk together soy sauce, sesame oil, honey, and black pepper.
2. Add the tuna steaks to a zip-top bag and pour in the marinade. Seal, turn to coat, and refrigerate for at least 4 hours (up to 12 for deeper flavor).
3. About 20 minutes before cooking, remove the tuna from the marinade and let it come to room temperature.
4. Pat dry, lightly season both sides with salt, and press the steaks into a shallow dish of toasted sesame seeds to coat.
5. Heat a skillet over high heat with a touch of oil. Once hot, sear tuna for 1 to 1½ minutes per side for a rare to medium-rare center.
6. Remove from the pan and let rest for 10 minutes before slicing.

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🍚 Basmati Rice

Instructions:

• Prepare basmati rice according to the instructions on the package. Fluff with a fork and keep warm until serving.

Tip: For extra flavor, cook the rice in vegetable broth or add a bay leaf and a few cardamom pods to the pot.

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🥒 Cucumber Salad

Ingredients:

• 1–2 cucumbers (depending on size), thinly sliced
• Salt, for drawing out moisture
• 4–5 scallions, sliced
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• ¼ cup rice vinegar
• 1 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tbsp honey
• ¼ tsp crushed red pepper flakes
• 1 tbsp toasted sesame seeds

Instructions:

1. Place the sliced cucumbers in a colander and sprinkle with a generous pinch of salt. Let them sit for 20–30 minutes to draw out excess moisture.
2. Meanwhile, whisk together the vinegar, soy sauce, sesame oil, honey, ginger, garlic, and red pepper flakes.
3. Pat cucumbers dry and toss with the scallions, dressing, and sesame seeds. Chill for 10–15 minutes before serving for best flavor.

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✨ Plating It Up

Slice the seared ahi tuna against the grain and arrange it over a bed of warm basmati rice. Serve with a generous spoonful of cucumber salad on the side. Garnish with extra scallions or sesame seeds if you’re feeling fancy.

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This dish strikes a perfect balance—crispy edges on the tuna, a silky rare center, fluffy rice, and a cool, vinegary crunch from the salad. It’s light, refreshing, and absolutely packed with flavor. Ideal for a weeknight dinner that feels a little extra—or for impressing guests with minimal fuss.