Pat the ahi tuna steaks dry with paper towels. In a shallow dish, combine 2 tbs soy sauce, 1 tbs fresh lime juice, 1 tsp sesame oil and 1 tsp freshly ground black pepper. Place tuna in the marinade and turn to coat both sides. Let sit at room temperature for 10 minutes (do not over-marinate or the fish will begin to cure).

Sear Tuna

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Remove tuna from marinade, letting excess drip off. Sear the tuna 45–60 seconds per side for rare-medium-rare (internal temperature about 110–120°F / 43–49°C); for medium, sear 90 seconds per side. Total cook time will depend on steak thickness (about 1-inch thick). Transfer tuna to a cutting board and rest 3–5 minutes before slicing. Optionally, sprinkle lightly with salt and pepper while resting.

Tropical Salad

Prepare the salad base by placing 4 cups mixed baby greens in a large bowl or divide among individual plates. Add 1 cup diced pineapple, 1 diced mango, thinly sliced cucumber, 1 sliced avocado, and 1 tbs thinly sliced red onion. Scatter 2 tbs chopped fresh cilantro and 1 tbs toasted macadamia nuts (or toasted almonds) over the top. Toss gently only if you plan to dress the entire salad; otherwise hold dressing until plating to avoid wilting.

Citrus-Ginger Dressing

In a small bowl or jar, whisk together 3 tbs fresh orange juice, 1 tbs fresh lime juice, 1 tbs rice vinegar, 1 tsp honey (or agave), 1 tsp grated fresh ginger, 1 tsp low-sodium soy sauce, 1 tsp sesame oil, 2 tbs olive or neutral oil, 1 tsp sea salt, and 1/2 tsp black pepper until well combined and slightly emulsified. Taste and adjust acidity or sweetness to preference. If using a jar, shake vigorously to combine.

Garnish & Assembly

Slice the rested tuna against the grain into 1/4-inch–1/2-inch slices. Arrange slices over the dressed or undressed salad (if undressed, drizzle dressing now) in a fanned pattern across the greens and tropical fruit.

Drizzle additional dressing over the tuna and salad to taste (about 2–3 tbs total for the whole recipe). Sprinkle 1 tsp toasted sesame seeds and the remaining 1 tbs cilantro leaves on top. Serve with lime wedges on the side for squeezing.

Serve immediately so the tuna remains warm/rare and the salad stays fresh.