Ahi Tuna Salad Recipe

Prepare Tuna

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

Heat Pan

Place a heavy skillet (cast iron or stainless steel) over high heat. Add 1 tablespoon neutral oil and heat until shimmering but not smoking, about 1–2 minutes.

Sear Tuna

Add the seasoned tuna to the hot pan. Sear for 45–60 seconds per side for a rare center (adjust to 1½–2 minutes per side for medium). Use tongs to rotate and brown all sides evenly. Total cook time should be short to keep center pink.

Rest and Slice

Transfer the tuna to a cutting board and let rest for 2 minutes. Slice thinly against the grain into 6–8 slices. Set aside.

Combine 2 tbs soy sauce, 1 tbs rice vinegar, 1 tbs fresh lime juice, 1 tsp sesame oil, 1 tsp honey, 1/2 tsp grated fresh ginger, 1/2 tsp minced garlic, 1 tsp neutral oil, and 1/4 tsp crushed red pepper (if using) in a small bowl or jar.

Whisk or shake vigorously until the honey is fully dissolved and the dressing is emulsified. Taste and adjust seasoning: add a pinch more honey for sweetness, a splash more lime for brightness, or a dash more soy for saltiness.

In a large bowl, combine 6 cups mixed salad greens, 1/2 cup thinly sliced cucumber, 1 cup halved cherry tomatoes, 1 cup diced avocado, and 1/4 cup very thinly sliced red onion.

Pour about half of the dressing over the salad and toss gently to coat. Reserve the remaining dressing to drizzle over the tuna slices.

Divide the dressed salad between two plates or bowls (serves 2). Arrange the sliced seared ahi on top of each salad.

Drizzle the reserved dressing over the tuna and sprinkle 1 tsp toasted sesame seeds and 2 tbsp sliced scallions over the salads. Add pickled ginger or microgreens if using, and serve with lime wedges on the side.