Pat the ahi tuna dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper. If using sesame seeds, press them onto the two longer faces of the tuna to coat lightly.

Heat pan

Place a heavy skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add 1 tablespoon neutral oil and swirl to coat the surface.

Sear

Add the tuna and sear 30–40 seconds per side for a rare center (longer for medium). Use tongs to rotate and sear the edges briefly so the outside is evenly browned but the center remains pink. Total cook time should be about 1.5–2 minutes depending on thickness.

Rest & slice

Transfer tuna to a cutting board and let rest 2 minutes. Slice crosswise into 1/4-inch slices against the grain. Keep warm or chill briefly if serving cold.

Citrus Ponzu

Whisk together soy sauce, orange juice, lemon juice, rice vinegar, mirin, grated ginger and toasted sesame oil in a small bowl until combined. Taste and adjust acidity or salt level as needed. Reserve 2 tablespoons for finishing the salad and use the remainder as a dipping sauce or extra drizzle for the tuna.

Ginger Dressing

In a jar or small bowl, combine Greek yogurt (or mayonnaise), rice vinegar, vegetable oil, grated ginger, honey, soy sauce, lime juice, salt and pepper. Whisk or shake until smooth and emulsified. Taste and adjust sweetness, acidity or salt to preference. If the dressing is too thick, thin with 1–2 teaspoons of water or more lime juice to reach desired pourable consistency.

Salad Assembly

Place the mixed field greens in a large bowl or divide among 2 serving plates (this recipe serves 2). Arrange cucumber slices, mango pieces, avocado slices and red onion attractively over the greens.

Drizzle about half of the ginger dressing (approximately 2–3 tablespoons per plate) over the composed salads and toss gently to coat, or leave lightly dressed depending on preference.

Fan or nest slices of the seared ahi over each salad. Spoon the reserved 1 tablespoon citrus ponzu over the tuna and around the plate for extra brightness.

Scatter scallions, microgreens or cilantro on top. Sprinkle toasted sesame seeds and crispy wonton strips (or crushed macadamia) if using. Serve with lime wedges on the side.

Finish & Serve

Give diners extra citrus ponzu and ginger dressing at the table. Serve immediately while tuna is slightly warm, or chill briefly for a cool salad. Leftover components (dressing, ponzu, sliced tuna) can be stored separately in the refrigerator for up to 24 hours.