Ahi Tuna On Cucumber Recipe

Remove the ahi tuna from the refrigerator 15–20 minutes before cooking to bring it closer to room temperature; pat very dry with paper towels.

Slice the English cucumber into 1/4-inch thick rounds. Arrange on a platter in a single layer, leaving a little space between slices.

Lightly toss cucumber slices with rice wine vinegar and a pinch of sea salt; set aside to allow a quick pickle for 5–10 minutes while you prepare other components.

Pit and thinly slice the avocado. Keep slices intact and press a little lime (optional) if you have it to delay browning.

Thinly slice the jalapeño into rounds, removing seeds if you want less heat. Set aside a few slices for garnish.

Make the sriracha mayo: whisk together mayonnaise, sriracha, and fresh lime juice until smooth. Taste and adjust heat or acidity as desired.

Season

Pat the tuna again if needed. Rub all sides with kosher salt and freshly ground black pepper.

Heat pan

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

Sear

Lay the tuna loin in the hot skillet and sear 30–45 seconds per side for a rare center (adjust 60–75 seconds per side for medium-rare). Roll the tuna to sear all sides, finishing with the edges. Do not overcook; the center should remain pink.

Rest & slice

Transfer tuna to a cutting board and let rest 2 minutes. Using a very sharp knife, slice the tuna thinly on the bias into 1/8–1/4-inch slices.

Blot any excess liquid from cucumber slices. On each cucumber round place a small smear (about 1/4 teaspoon) of sriracha mayo.

Lay one thin slice of avocado on top of the mayo on each cucumber round (or a small fan if you prefer).

Top each avocado-topped cucumber with a slice of seared ahi. If tuna slices are large, trim to fit the cucumber.

Garnish each bite with a thin jalapeño slice (or half slice), a few microgreens or a small cilantro leaf, and a light sprinkle of toasted sesame seeds.

Optional: serve with a small dish of soy sauce or tamari for dipping, or drizzle a few drops over the tuna for extra umami.

Serve immediately while tuna is still slightly warm (or at room temperature). Offer extra sriracha mayo and soy sauce at the table.

Leftover seared tuna can be refrigerated, wrapped, for up to 24 hours; assemble just before serving to keep cucumbers crisp.