Seared Ahi Tuna Salad Recipe
Black pepper crusted Yellowfin tuna on top of baby greens, served with mandarin oranges, almonds, carrots & balsamic dressing.
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Ingredients
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Tuna
Salad
Balsamic Dressing
Method
Tuna
Prep tuna
Pat the tuna loin dry with paper towels. Trim any thin edges so the piece is roughly uniform in thickness (about 1 to 1 1/2 inches). Sprinkle kosher salt evenly over all sides.
Crust with pepper
Spread the coarsely ground black pepper on a plate and press each side of the tuna into the pepper to form an even crust on the top and bottom surfaces. Lightly press the sides into the pepper as well for full coverage.
Sear
Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat. Place the pepper-crusted tuna in the pan and sear 45–60 seconds per side for rare (center cool red), 75–90 seconds per side for medium-rare. Avoid moving the fish while searing so a crust forms. Remove tuna and transfer to a cutting board; let rest 2–3 minutes before slicing.
Slice
Using a very sharp knife, slice the tuna crosswise into 1/4–1/2 inch thick slices. Arrange on a plate lined with paper towel briefly to absorb any excess oil if needed.
Balsamic Dressing
In a small bowl or jar, combine balsamic vinegar, Dijon mustard, honey, and lemon juice. Whisk or shake to combine. Slowly stream in the olive oil while whisking (or add to jar and shake) until emulsified. Season to taste with the indicated pinch of salt and pepper. Taste and adjust acidity or sweetness if desired (add more honey for sweetness or more lemon for brightness).
Salad Assembly
Place the baby mixed greens in a large bowl or divide between two plates (serving suggestion below). Add the shredded carrots, mandarin orange segments, sliced toasted almonds, and thinly sliced red onion (if using).
Drizzle about half the dressing over the greens and gently toss to coat evenly. Reserve the remaining dressing to add more at the table as needed.
Fan the sliced seared ahi tuna over the dressed greens. Sprinkle any remaining cracked black pepper from the crust over the tuna and salad if desired.
Serve immediately so the tuna remains warm in the center while the greens are cool and crisp.