Ahi Tuna Recipe

Prepare and marinate

Pat the ahi tuna dry with paper towels. In a shallow dish, whisk together soy sauce, mirin, sesame oil and black pepper. Place the tuna in the marinade for 5–10 minutes, turning once so all sides get lightly coated. Do not marinate longer than 10 minutes to preserve the sushi-grade texture.

Rehydrate shiitakes

Place dried shiitake mushrooms in a heatproof bowl and pour 3 cups hot water over them. Cover and let soak 20–25 minutes until softened. Reserve the soaking liquid by straining it through a fine-mesh sieve into a bowl and discarding any grit.

Make ponzu with shiitake infusion

Thinly slice the rehydrated shiitakes. In a small bowl, combine 3 tablespoons ponzu sauce, 1 teaspoon rice vinegar, 1/2 teaspoon brown sugar, 1/2 teaspoon grated ginger, 1/2 teaspoon toasted sesame oil and the reserved strained shiitake soaking liquid, using about 1/4 cup of that liquid (adjust for desired intensity). Stir to dissolve sugar and taste; add a pinch (1/8 tsp) sea salt if needed. Fold in the sliced shiitakes. Chill or keep at room temperature while you prepare the remaining components.

Assemble base

Place 4 cups of field greens in a large shallow bowl or on two individual plates. Scatter the mango strips and avocado slices evenly over the greens. Sprinkle the crumbled goat cheese and sliced scallions over the top. Lightly drizzle 1–2 tablespoons of the shiitake ponzu over the greens (reserve the rest for serving). Toss gently if plating family-style or leave arranged for a composed presentation.

Prepare tuna for searing

Remove the tuna from the marinade and gently pat away excess liquid. If using, press 1 teaspoon sesame seeds onto the long sides of the tuna to create a light crust. Season the tuna lightly with coarse sea salt.

Sear the tuna

Heat a heavy skillet (cast-iron preferred) over high heat until smoking hot, then add 1 tablespoon neutral oil and swirl to coat. Place the tuna into the pan and sear for 20–30 seconds per side, turning so each face gets a quick brown crust while the center remains rare. Total sear time should be about 60–90 seconds depending on thickness. Remove tuna and let rest 1 minute.

Slice and dress

With a sharp knife, slice the tuna into 1/4"–1/2" slices against the grain. Arrange the slices atop the salad. Drizzle remaining shiitake ponzu over the tuna and salad (about 1–2 tablespoons more), then finish with a squeeze of 1/2 teaspoon fresh lime juice, a scattering of toasted sesame seeds, and an extra pinch of flake salt to taste.