Ahi Tuna Chopped Salad Recipe

Wash and dry all greens and produce. Thinly slice napa cabbage, chop romaine into bite-sized pieces, thinly slice bok choy, red bell pepper, julienne daikon, dice seeded cucumber, and thinly slice green onions.

Toast sliced almonds in a dry skillet over medium heat, stirring, until fragrant and lightly golden, about 3–4 minutes. Transfer to a bowl to cool. In the same pan, toast 1 tablespoon sesame seeds about 1 minute until aromatic; set aside.

Whisk dressing

In a small bowl or jar, combine 2 tbsp rice vinegar, 1.5 tbsp soy sauce, 1 tsp grated ginger, 1 tsp minced garlic, 1 tsp honey, 1 tbsp fresh lime juice, 0.25 cup neutral oil and 1 tsp toasted sesame oil. Add 1/2 tsp sesame seeds, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Whisk or shake vigorously until emulsified and taste; adjust seasoning with a touch more honey for sweetness or lime for brightness.

Pat the ahi tuna dry with paper towels. Rub tuna all over with 1 tsp kosher salt and press 1 tbsp togarashi evenly onto the surface so it adheres.

Heat 1 tablespoon neutral oil in a heavy skillet (cast iron or stainless steel) over high heat until shimmering and just smoking. Carefully place the tuna in the pan and sear for 20–30 seconds per side for very rare (center cool and deep pink), rotating to sear all sides. For a larger steak, sear 30–40 seconds per side. Do not cook through — goal is rare/just-seared outside.

Transfer tuna to a cutting board and let rest 2 minutes. Slice thinly across the grain into 1/4-inch slices.

In a large bowl combine napa cabbage, romaine, bok choy, red bell pepper, cucumber, daikon and most of the green onions (reserve a few for garnish). Toss gently to combine.

Add mandarin orange segments, toasted almonds (reserve a few for garnish) and toasted sesame seeds; toss lightly.

Add 3–4 tablespoons of the sesame-ginger vinaigrette to the greens and toss until evenly coated. Taste and add more dressing if desired (about 1–2 tbsp more).

Transfer dressed salad to a serving platter or divide among 4 plates. Arrange sliced seared ahi across the top.

Scatter crispy wonton strips over the salad for crunch, then sprinkle reserved sliced almonds, remaining green onions and extra sesame seeds. Garnish with microgreens or cilantro if using and serve with lime wedges.

Serve immediately so wonton strips remain crisp and tuna stays rare. Recommend passing extra dressing on the side.