Coat the Ahi tuna fillet with blackening seasoning evenly on all sides. Heat a skillet over high heat and add a little oil. Once hot, sear the tuna for about 1-2 minutes per side until a crust forms but the inside remains rare. Remove from heat and let it rest for a minute before slicing thinly.

Blackening the Ahi Tuna

In a large bowl, combine shredded cabbage, julienned carrot, red bell pepper, green onions, and cilantro. In a small bowl, whisk together rice vinegar, sesame oil, soy sauce, honey, salt, and pepper. Pour the dressing over the slaw and toss to coat evenly.

Combine the Slaw Ingredients

In a small bowl, combine soy sauce, yuzu juice (or lemon juice), mirin, sugar, and water. Stir until the sugar dissolves.

Mix the Ponzu Ingredients

On a plate, arrange the sliced Ahi sashimi artfully with the Asian slaw on the side. Drizzle sweet ponzu sauce over the sashimi and serve immediately.

Plate the Dish

Ahi tuna fillet

blackening seasoning

green cabbage, shredded

carrot, julienned

red bell pepper, julienned

green onions, chopped

cilantro, chopped

rice vinegar

sesame oil

soy sauce

honey

salt and pepper

yuzu juice or lemon juice

mirin

sugar

water

Blackened Ahi Sashimi

blackened ahi sashimi

Recipe information

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