Herb-Crusted Ahi Tuna

This tuna recipe is light on calories but full of vibrant flavor. A simple pan-seared preparation allows the fish to shine and the herbs to accentuate it.


For the parsley emulsion:

  • 1/2 bunch parsley
  • 3/4 cups extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon black truffle oil
  • 1/2 garlic clove, minced
  • 1/2 teaspoon sea salt

For the tuna:

  • 1 teaspoon sea salt
  • 2 teaspoons chopped thyme
  • 1/2 teaspoon chopped rosemary
  • 1 teaspoon chopped chives
  • 1/4 teaspoon black peppercorn
  • 2 tablespoons extra-virgin olive oil
  • 4 (6 to 7 ounce) portions ahi tuna


For the parsley emulsion:

Step 1: In a blender, combine 1/2 bunch parsley, 3/4 cup extra-virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon black truffle oil, 1/2 minced garlic clove and 1/2 teaspoon sea salt.

Step 2: Blend on a high setting until even. Set aside.

For the tuna:

Step 1: In a bowl, mix 1 teaspoon sea salt, 2 teaspoons chopped thyme, 1/2 teaspoon chopped rosemary, 1 teaspoon chopped chives and 1/4 teaspoon ground black peppercorn.

Step 2: Coat 4 (6 to 7 ounce) portions ahi tuna with the herb mixture.

Step 3: Pour 2 tablespoons extra-virgin olive oil in a pan, and sear the tuna lightly on all sides (roughly 10 to 15 seconds on each side for the recommended rare temperature). 

Step 4: Slice tuna on an angle, 5 to 6 slices per portion. Drizzle with 1 1/2 tablespoons of the parsley emulsion per portion.

This recipe is from Alexandra’s American Fusion at Turf Valley Resort in Ellicott City, Maryland, and was originally published in The Baltimore Sun.

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