Ahi Tuna: From “Wishing I Was Fishing” to Dinner Tonight

The Pacific wore that slate-blue glare that makes every ripple feel like a promise. A frigatebird cut low, the skipper eased the throttle, and the line began to sing. Thirty yards out—flash, thump, and a yellowfin punched for the deep. Ten minutes later, my forearms were jelly, the reel was too warm to touch, and a silver-gold torpedo slid into the box. That’s the moment you stop telling the story and start planning dinner—especially if you’ve just stepped off a Wishing I Was Fishing charter out of Marina Flamingo in Guanacaste. (Wishing I Was Fishing)

The golden rules for fresh tuna

• Keep it cold, keep it dry: Chill preserves that buttery texture. Pat the fillet dry and rest it on crushed ice; a dry surface also sears into a caramelised crust while the centre stays tender.
• Season with restraint: Ahi is clean, meaty, and slightly sweet. A little sea salt, bright citrus, mild chilli, and good oil enhance rather than overpower.
• Cook hot and fast—or not at all: For searing, you want a ripping-hot pan so the outside browns in seconds and the middle stays ruby. For raw preps, stick to sushi-grade or fish properly frozen for safety.
• Slice across the grain: Shortening the muscle fibres turns each bite silky and “buttery,” whether you’re serving sashimi-thin slices or thick seared slabs.

Four winning ways tonight

Sesame–pepper seared loin (10 minutes)

Whisk 2 tbsp soy, 1 tbsp lime, 1 tsp grated ginger, and 1 tsp runny honey. Brush a 2.5 cm (1-inch) steak, then coat the sides in a 50/50 mix of cracked black pepper and toasted sesame. Heat a heavy pan until smoking, add a neutral oil, and sear 45–60 seconds per side (roll edges if it’s a block). Rest 2 minutes, slice, and finish with ponzu or a wasabi–lime mayo (2 tbsp mayo + 1 tsp wasabi + squeeze of lime). Plate with quick-pickled cukes and sticky rice.

Citrus–chilli crudo (5 minutes, no heat)

Combine 2 tbsp olive oil, 1 tbsp yuzu or lime, a pinch of sea salt, and a whisper of minced red chilli. Slice the freshest tuna paper-thin, fan on a cold plate, spoon over the dressing, and scatter radish, coriander, and a few capers. Black pepper to finish. Cold lager or Albariño optional—but recommended.

Guanacaste street-style tacos (15 minutes)

Cube the tuna into 2 cm pieces. Toss with 1 tbsp olive oil, lime zest, smoked paprika, and salt. Sear in a screaming-hot pan for 20–30 seconds total—you’re kissing heat, not cooking through. Stuff into warm corn tortillas with shredded cabbage, pineapple pico (pineapple, red onion, coriander, lime), and chipotle crema (mayo + yoghurt + chipotle in adobo). Sweet, smoky, and gone in two bites.

Niçoise with muscle (no boiled sadness)

Give Niçoise some swagger. Sear a tuna slab as above and slice thick. Plate with blanched green beans, roasted baby potatoes, cherry tomatoes, olives, soft-jammy eggs, and an anchovy–mustard vinaigrette (olive oil, Dijon, lemon, minced anchovy). It eats like a meal, not a side salad with alibis.

Sauces that love tuna

• Ponzu: Citrus + soy that slices through richness and sparks the palate—great drizzled on seared slices or as a dip for crudo.
• Herb chimichurri: Parsley, coriander, garlic, vinegar, olive oil. Bright, grassy, and brilliant on grilled steaks of tuna.
• Ginger–spring onion relish: Finely sliced spring onion and grated ginger flashed with hot oil and salt—perfumed, warm, and silky on sashimi-style cuts.
• Wasabi–lime mayo: A creamy pop of heat and tang for bowls, tacos, or a swipe under pepper-crusted tuna.

What if the fillet is huge?

• Portion with purpose: Centre-cut blocks for searing, tail for tacos or fried rice, pristine top-loin for poke or crudo—each section finds its best use.
• Store smart: Wrap tight, press out air, and chill what you’ll cook within 24 hours; freeze the rest flat for quick, even thawing later.
• Use every scrap: Offcuts make ace tuna cakes, spicy tartare, or protein for noodle soups.

Sustainability notes

• Selective gear is best: Hand-line or pole-and-line-caught tuna helps reduce bycatch.
• Release true giants: Big breeders sustain the stock; keep modest fish and treat every catch with care—bled quickly, chilled fast, handled cleanly.

Whether you sear, slice, or taco your way through, fresh ahi turns a day on the water into a dinner that silences phones and makes stories grow legs. And if you want to swap “wishing” for “reeling,” book a day with Wishing I Was Fishing—they operate right out of Marina Flamingo in Playa Flamingo, Guanacaste. (Wishing I Was Fishing)

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Wishing I Was Fishing — Contact Info

Website: https://wishingiwasfishingcostarica.com
Costa Rica Phone: +506 6456 7153
USA Phone: +1 409 330 1628
Email: wishingiwasfishingadventures@gmail.com
Address: Marina Flamingo, Slip E14, Playa Flamingo, Guanacaste 50308, Costa Rica
Social: Facebook (Wishing I Was Fishing Adventures), 
Instagram (@wishingiwasfishingadventures), 
TikTok (@wishingiwasfishingcr)
Charters: Operating out of Marina Flamingo, offering inshore/offshore trips and custom excursions

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