A spring-inspired recipe for Seared Ahi with dill sauce, yogurt and chive blossoms, a Nordic-style dish highlighting spring potatoes. Feel free to sub-halibut or salmon!
Ahi Tuna Steaks get coated in coriander and fennel seeds and are pan-seared then served over steamed potatoes with the most delicious dill sauce. A tasty and beautiful spring-inspired meal!
The sauce is like a spring garden. Fresh Dill, scallions and spinach are blended up with water and a little oil, seasoned with salt and pepper. It’s gently warmed.
The Spring Ahi is crusted with a mixture of Coriander and Fennel seeds. If you’ve been here a while you will recognize my love of coriander paired with dill. Such an interesting combination. Earthy, yet fresh and grassy.
If rare Ahi tuna makes you squeamish, feel free to sub salmon, cooking it through. Also DELISH!
New potatoes are simply boiled or steamed whole until fork tender, then sliced. If they are very small, leave them whole or halved. Place them atop the dreamy green sauce, then drizzle the plate with diluted plain yogurt or sour cream. See Notes.
Top with the seared ahi and scatter the plate with fresh dill and chive blossoms. 
Such a lovely spring plate- perfect for entertaining.
This Spring Ahi would make a beautiful brunch as well.
And there you have it… Spring Ahi! A cheerful spring dish that highlights new potatoes!
More recipes you may like:
- 30 Vibrant Healthy Spring Recipes!
- Roasted Asparagus
- Fennel Asparagus Salad
- Fennel Crusted Halibut with Asparagus Sauce
- Creamy Asparagus Soup
- Quinoa Asparagus Salad (aka Spring Tabouli)
- French Potato Salad
Enjoy friends!
xoxo
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Seared Ahi with Dill Sauce
- Prep Time: 15
- Cook Time: 20
- Total Time: 35 minutes
- Yield: 2 1x
- Category: Main, fish,
- Method: seared
- Cuisine: Nordic
- Diet: Gluten Free
Description
A spring-inspired recipe for Seared Ahi with dill sauce, yogurt and chive blossoms, a Nordic-style dish highlighting spring potatoes. Feel free to sub-halibut or salmon!
Ingredients
- 8 ounces baby potatoes ( red, white, purple, yellow or a mix)
Dill Sauce
- 1/2 cup water
- 1/4 cup light olive oil
- 2 ounces baby spinach ( two big handfuls)
- 1 ounce dill ( tender stems ok)
- 1 scallion, chopped
- 1/4 teaspoon kosher salt
- 1–2 teaspoons fresh lemon juice
AHI
- 1 tablespoon coriander seeds- lightly crushed
- 1 teaspoon fennel seeds- whole
- 1/2 teaspoon kosher salt
- 1/2 teaspoon course ground black pepper
- 8 ounces ahi
- 2 tablespoons coconut or vegetable oil
Garnish with diluted plain Greek yogurt ( or sour cream) – see notes, fresh dill and chive blossoms
Instructions
- Place potatoes in a small pot, cover with water and bring to a boil over high heat. Cover, turn heat down and simmer until fork tender, about 15-25 minutes depending on size.
- Make the Dill Sauce. Place water, olive oil and spinach in a blender and blend. Add dill, scallion, salt and pepper and blend until smooth. Taste, adjust salt, add more if you like and a squeeze of fresh lemon juice. Place in a small pot, set aside.
- Place seeds, salt and pepper on a small plate and mix well. Coat all sides of ahi with the seed/salt mixture, pressing seeds in firmly.
- Cook the Ahi. Heat oil over medium high heat in a cast iron skillet until hot and just smoking. Place ahi gently in the skillet and cover partially if seeds begin to spatter.Sear on very hot heat, for just 1-2 minutes, until it develops a nice golden brown crust, then turn over, and cook the other side, just 1 minute or so. You want the inside to stay rare.
- Heat the small pot of green dill sauce over low heat, gently warming, careful not to overheat, or it may loose its vibrant color.
- Assemble the plates. Place a circle of green dill sauce in the middle of the place. Slice potatoes and place them over the green sauce. Slice the Ahi with a very sharp knife and place atop the potato slices. Garnish the plate with the diluted yogurt or sour cream, sprigs of fresh dilll and chive blossoms.
- Notes: to make diluted yogurt- place equal parts plain yogurt ( or sour cream) and water in a small bowl and stir with a fork until smooth. 2-3 tablespoons of each.
Notes
The dill sauce can be made ahead and reheated.
Nutrition
- Serving Size:
- Calories: 444
- Sugar: 4.1 g
- Sodium: 298.4 mg
- Fat: 17 g
- Saturated Fat: 1.9 g
- Carbohydrates: 37.2 g
- Fiber: 11.6 g
- Protein: 41.2 g
- Cholesterol: 46.5 mg
Delicious for the whole family, kids too
Hi Sylvia,
I love this recipe! The sauce is out of this world.
Else
Yay!!! I’m so happy you gave it a try! So bright and springy!