Spanish Style Ahi Tuna

Seared ahi tuna, crispy spanish potato salad, jamon, paprika aioli, green olives

5 / 5

475 cal

25 min

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Recipe Ingredients

  • (a) yukon gold potato
  • (b) poblano peppers, celery, red onion
  • (c) arugula
  • (d) prosciutto, green olive
  • (e) paprika aioli
  • (f) ahi tuna, marinated zucchini

Equipment Needed

  • plate with paper towel
  • skillet or saute pan
  • wooden spoon
  • mixing bowl
  • scissors
  • tongs
  • serving spoon

Recipe Directions

  1. For best results, take the tuna out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the fish longer than this recipe card indicates. Preheat your oven to 425 degrees fahrenheit.
  2. Drain the water out of the container of potatoes (a) and rest them on a plate lined with paper towel.
  3. Heat a skillet or saute pan over high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Add the potatoes to the pan and discard the paper towel. Cook the potatoes for 2 minutes without stirring, then stir and cook for another 2 minutes without stirring. Then place the skillet of potatoes in your 425 degree oven. Bake for 4-6 minutes, or until golden brown.
  4. Remove the skillet from the oven and put back on the stovetop over medium-high heat. Add the diced celery, poblanos, red onion and jamon (b) to the pan of potatoes. Season with a pinch of salt and pepper. Stir well and then cook for 1 minute. After 1 minute, turn the heat off and scrape the potatoes, jamon and vegetables into a mixing bowl.
  5. Add the arugula (c) and green olives (d) to the bowl of potatoes, ham and vegetables. Pour the paprika aioli (e) into the bowl. Mix well with a wooden spoon to coat everything with aioli. Taste and add salt and pepper if you wish. Set aside while you cook the fish.
  6. Carefully wipe out the pan you used for the potatoes and place back on the stove over medium-high heat for 90 seconds. While the pan is warming up, cut open the package of ahi tuna (f) and place on the same plate you used to drain the potatoes. Season the fish on both sides with a pinch of salt and pepper. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan.
  7. Add the tuna to the pan and sear for 1 minute on each side (for rare tuna), sear 90 seconds on each side (for medium-rare), sear 2 minutes on each side (for medium), 3 minutes on each side (for medium-well) and 4 minutes on each side (if you prefer your tuna well done).
  8. Spoon the crispy potato & jamon salad in the center of your serving plates. Place the ahi tuna on top.
Madison & Rayne Did You Know?

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Customer Reviews

paul rendleman

Just fantastic!

September 18, 2020
Oscar from Chicago

This dish was easy to do and delicious! I'm not a big fish eater, but I would definitely reorder this dish with tuna. Love the flavors in the salad as well. This is a favorite.

September 12, 2021