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Ingredients
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Seared Ahi
Daikon Slaw
Pickled Ginger & Garnishes
Optional Dipping Sauce
Method
Seared Ahi
- 1
Prepare tuna
Pat the ahi tuna dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper. If using sesame seeds, press seeds into both long sides of the loin so they adhere.
- 2
- 3
- 4
Rest and slice
Transfer tuna to a cutting board and let rest 2 minutes. Slice across the grain into 1/4-inch to 1/2-inch slices. Keep warm or chill briefly if serving slightly cool.
Daikon Slaw
- 5
Julienne and mix vegetables
Combine the julienned daikon, julienned carrot, and sliced scallions in a mixing bowl. Add the chopped cilantro if using.
- 6
Make dressing
Whisk together rice vinegar, light soy sauce, sesame oil, honey (or agave), fine sea salt, and freshly ground black pepper until honey is dissolved and dressing is emulsified.
- 7
Dress slaw
Pour dressing over the vegetable mix and toss thoroughly to coat. Let sit 5–10 minutes to allow flavors to marry. Taste and adjust seasoning (add more vinegar for brightness, salt for balance, or a pinch of sugar if too tart).
Pickled Ginger & Garnishes
- 8
Plate components
Arrange a small bed of microgreens or baby arugula (if using) on each plate. Spoon a portion of daikon slaw beside or on top of greens. Fan sliced seared ahi over or next to the slaw.
- 9
Add pickled ginger and finish
Place a small mound (about 1–2 tablespoons per serving) of pickled ginger on the plate. Drizzle a few drops of toasted sesame oil over the tuna or slaw if desired. Add lime or lemon wedges alongside for squeezing.
Optional Dipping Sauce
- 10
Combine sauce
Whisk together low-sodium soy sauce, rice vinegar, mirin (if using), toasted sesame oil, grated ginger, and sliced scallion in a small bowl. Serve alongside the tuna for dipping.