Ahi Tuna Recipe

Prepare Tuna

Pat the 4 oz ahi tuna loin dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper.

On a small plate, combine white sesame seeds, black sesame seeds, and five-spice powder. Press each flat face and edges of the tuna into the sesame-spice mixture so the exterior is evenly coated (leave the center exposed if you prefer a bare stripe; otherwise coat fully).

Heat a small heavy skillet (preferably cast iron) over high heat until smoking begins. Add neutral oil and swirl to coat. Sear the tuna 20–25 seconds per side for rare (depends on thickness—target internal temp 110–115°F / 43–46°C). Sear edges briefly (5–10 seconds) to toast the crust. Remove tuna to a cutting board and let rest 2 minutes before slicing.

Slice the tuna across the grain into 1/4-inch to 1/2-inch slices for plating.

Rehydrate the dried wakame by placing it in a small bowl and covering with the 2 tbsp hot water. Let sit 3–5 minutes until soft, then drain and squeeze out excess water. Chop or tear wakame into bite-sized pieces.

In a mixing bowl, combine the shredded red cabbage, rehydrated wakame, and thinly sliced scallions.

Whisk together rice vinegar, light soy sauce, sesame oil, sugar, sea salt, and lime juice until sugar dissolves. Toss dressing with the cabbage-wakame mixture until evenly coated. Taste and adjust seasoning (add more rice vinegar for acidity or a pinch more sugar if too tart). Keep chilled until plating.

In a small saucepan over medium heat combine kecap manis (or sweet soy), low-sodium soy sauce, yuzu juice, mirin, water, and optional sugar. Bring to a gentle simmer, then reduce heat to low.

Simmer gently, stirring occasionally, until the mixture thickens slightly and coats the back of a spoon, about 6–8 minutes. It should be glossy and syrupy but still pourable. Remove from heat and let cool slightly; it will thicken more as it cools. Keep warm or at room temperature for plating.

On a chilled plate, place a small mound (about 3/4 cup) of the wakame & red cabbage slaw slightly off-center.

Fan the seared ahi tuna slices over or next to the slaw in an attractive arrangement (4 oz yields ~5–6 thin slices).

Drizzle the sweet soy & yuzu reduction over the tuna (lightly) and a small amount around the plate for accent. Use about 1–2 teaspoons over the tuna and reserve the rest for the plate.

Top with house pickled ginger (about 1 tsp), scatter the thinly sliced scallions, and finish with a light drizzle (a few drops) of toasted sesame oil if using. Garnish with microgreens if desired.

Serve immediately so the tuna remains rare and the slaw crisp.