Laura’s Ahi Tuna and Marinade from Sift

The first time I recall having ahi tuna was in (of all places) Tulsa, Oklahoma. We travelled to Tulsa for our friends wedding and a couple of us went to this great restaurant, Juniper. It was absolutely delicious and I have thought about it for years. It has taken me until now to reunite myself with this delicious dish but I have created a perfect and easy recipe for an ahi tuna marinade and dish. The marinade is 5 ingredients, and once properly marinated, the fish is finished in under 10 minutes. It is perfect for a weekday meal and goes well with so many things! Let’s get started


  1. 1 Tbsp Brown Sugar
  2. 2 Tbsp Honey
  3. 3 Tbsp Coconut Aminos (naturally Gluten free, it tastes like soy sauce and is delicious. You can sub in soy sauce if you wish).
  4. 2 Tbsp Sesame Seed Oil
  5. 2.5 Tbsp Furikake (a Japanese spice that is absolutely delicious)


This recipe is incredibly simple!

  1. Take the furikake, sesame seed oil, honey, brown sugar, and coconut aminos and place in a bowl. Whisk them together to form your marinade. Meanwhile, take your ahi tuna and pat it down with a paper towel to get rid of the extra liquid.
  2. Take either a plastic bag (containers are fine as well) and place the ahi tuna inside. Pour the marinade in there and shake it up to make sure everything gets covered. Place in the fridge. Allow the marinade to sit for at least one hour, you can go overnight as well.
  3. When you are ready to fry up your fish, take 2 tablespoons of oil (I used olive but you can use canola or any oil you wish) and let it heat up for 2 minutes. Place the tuna in the pan and let it fry. Depending on how you want to cook your ahi tuna, will determine how long you fry it on each side. For medium you want 1.5-3 minutes per side depending on the thickness of your filet. Rare would be 1-1.5 minutes per side. Well done would be 4-5 minutes per side. Once you have fried your tuna, set aside and allow it to sit for 3-5 minutes. Slice it and serve. If you wish, it is optional, top with more furikake, chives, and a squeeze of lime.

    More information and photos continue HERE.


Leave a Reply

Your email address will not be published. Required fields are marked *