Ahi Tuna Steak Recipe

Prep tuna

Pat tuna steaks very dry with paper towels. Season both sides lightly with 1 tsp fine sea salt and 1/2 tsp ground black pepper, pressing to adhere.

Pepita crust

Place pepitas and sesame seeds in a mini food processor and pulse 8–10 times until coarsely chopped but not a paste (you want texture). Spread mixture on a plate. Press each tuna steak firmly into the pepita-sesame mix, coating about 1/2–3/4 of the thickness (leave a small band on top uncoated for presentation if desired). Chill for 10 minutes to help coating adhere.

Sear

Heat 2 tablespoons neutral oil in a heavy skillet over high heat until shimmering but not smoking. Sear tuna steaks 40–60 seconds per side for rare (internal temp ~115–120°F / 46–49°C). For medium-rare, sear 75–90 seconds per side. Do not move during sear to maintain crust. Remove to a cutting board and let rest 2 minutes before slicing. Slice against the grain into 1/4" slices.

While tuna chills, combine rice vinegar, water, sugar and 1/2 teaspoon kosher salt in a small heatproof bowl or jar. Stir until sugar and salt dissolve. Add sliced onion, carrot, cucumber, bay leaf and peppercorns. Let sit at room temperature for at least 15 minutes (can refrigerate up to 2 hours). Drain lightly before plating, reserving a tablespoon of the pickling liquid as needed for the broth or garnish.

In a small saucepan, combine coconut milk, stock, smashed ginger, smashed garlic and lime zest. Bring to a gentle simmer over medium heat, then lower heat and simmer 5 minutes to infuse flavors. Remove from heat; discard ginger and garlic. Stir in lime juice, fish sauce, 1/4 tsp kosher salt and white pepper. Taste and adjust acidity or salt—add up to 1 additional teaspoon lime juice or a pinch more salt if needed. Keep warm (do not boil) until ready to serve.

Warm 1/2 cup neutral oil in a small saucepan over low heat until just warm (do not smoke). Remove from heat and let cool 1 minute. In a small bowl, combine minced garlic, chili flakes and salt. Slowly whisk warm oil into the mixture to bloom the chilies and soften the garlic. Add chopped cilantro and 1/2 tablespoon lime juice; taste and adjust salt. Let sit 5 minutes to meld. The oil can be used warm or at room temperature.

To serve 4: Spoon approximately 1/4 cup of the warm lime coconut broth into each shallow bowl so it forms a thin pool.

Fan 6–8 slices of pepita-crusted tuna over the broth in each bowl, leaving some broth visible.

Top with a small mound (about 1–2 tablespoons) of drained escabeche vegetables on each portion.

Drizzle 1 teaspoon cilantro-chili oil across each tuna portion (adjust to taste). If desired, add a 1/4 teaspoon drizzle of toasted sesame oil for aroma.

Garnish with a small handful (about 1/4 cup) of microgreens and scatter a few fresh cilantro leaves. Serve with lime wedge alongside for additional acidity.

Serve immediately while broth is warm and tuna is rare in the center.