Seared Ahi Tuna with Creamy Pea & Herb Purée

Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Ingredients

For the Seared Tuna

• 4 sushi-grade ahi tuna steaks (6 oz / 170 g each)

• 2 tbsp sesame oil

• 1 tbsp olive oil

• 1 tsp kosher salt

• 1 tsp freshly ground black pepper

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tbsp black and white sesame seeds (optional)

• 1 tsp lemon zest

For the Creamy Pea & Herb Purée

• 2 cups (300 g) frozen green peas

• 2 tbsp unsalted butter

• 2 tbsp heavy cream

• 2 tbsp grated Parmesan cheese

• 1 garlic clove, minced

• 2 tbsp fresh basil leaves

• 2 tbsp fresh mint leaves

• 1 tbsp fresh parsley

• 1 tbsp lemon juice

• Salt and freshly ground black pepper, to taste

For Garnish

• Fresh green peas

• Microgreens or pea shoots

• Fresh mint leaves

• Extra virgin olive oil

• Flaky sea salt

• Fresh cracked black pepper

Instructions

Step 1 – Prepare the Pea Purée

1. Bring a saucepan of salted water to a boil.

2. Add the peas and cook for 2–3 minutes until tender.

3. Drain and immediately transfer the peas to ice water to preserve their vibrant color.

4. Drain again and place the peas into a blender or food processor.

5. Add:

   • Butter

   • Heavy cream

   • Parmesan cheese

   • Garlic

   • Basil

   • Mint

   • Parsley

   • Lemon juice

6. Blend until completely smooth.

7. Season with salt and pepper.

8. Keep warm over very low heat.

Step 2 – Prepare the Tuna

1. Pat the tuna steaks completely dry.

2. Season both sides with:

   • Salt

   • Black pepper

   • Garlic powder

   • Onion powder

   • Lemon zest

3. Sprinkle with sesame seeds if desired, pressing gently to help them adhere.

Step 3 – Sear the Tuna

1. Heat the sesame oil and olive oil in a heavy skillet over high heat.

2. Sear the tuna for:

   • 45–60 seconds per side for rare

   • 1½–2 minutes per side for medium-rare

3. Remove from the pan immediately and rest for 2 minutes.

4. Slice into thick, even pieces.

Step 4 – Plate

1. Spoon a generous layer of the warm pea purée onto each plate.

2. Arrange the sliced tuna over the purée.

3. Scatter a few fresh green peas around the plate.

4. Garnish with microgreens and fresh mint leaves.

5. Finish with a drizzle of extra virgin olive oil, flaky sea salt, and freshly cracked black pepper.

Chef's Tips

• Always use sushi-grade tuna for rare or medium-rare preparations.

• Make sure the skillet is very hot before adding the tuna to achieve a flavorful crust while keeping the center tender.

• An ice bath after blanching helps the peas retain their bright green color.

• Blend the purée until silky smooth for a fine-dining presentation.

• Add a small spoonful of wasabi or Dijon mustard to the purée for a subtle kick if desired.

Estimated Nutrition (Per Serving)

• Calories: ~420 kcal

• Protein: 38 g

• Fat: 22 g

• Carbohydrates: 16 g

• Fiber: 5 g

• Sugar: 5 g

• Sodium: 470 mg

Serving Suggestion

This Seared Ahi Tuna with Creamy Pea & Herb Purée is a refined, restaurant-quality entrée featuring perfectly seared sushi-grade tuna served over a velvety purée of sweet peas, fresh basil, mint, parsley, and Parmesan. The vibrant herbaceous flavors complement the rich tuna beautifully, while fresh peas and microgreens add texture and freshness. Serve with roasted baby potatoes, wild rice, grilled asparagus, or a crisp fennel salad, and pair with Sauvignon Blanc, Pinot Grigio, dry Riesling, or chilled sparkling water with lemon for an elegant and balanced meal.