Seared Ahi Tuna Salad Recipe

Prep the tuna

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

Sear

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add the sesame or neutral oil and swirl to coat. Place the tuna loin in the pan and sear without moving for 30–45 seconds to form a dark crust, then flip and sear the opposite side for 30–45 seconds. For a thin edge sear, also briefly sear the short sides (10–15 seconds each). The center should remain rare to medium-rare.

Rest and slice

Transfer the tuna to a cutting board and let rest 2 minutes. Using a very sharp knife, slice the tuna against the grain into 1/4-inch thick slices. Keep warm or chill briefly if you prefer a cooler salad.

Whisk together soy sauce, rice vinegar, lime juice, toasted sesame oil, honey, grated ginger, minced garlic, and crushed red pepper in a small bowl until the honey dissolves and the dressing is emulsified. Taste and adjust: add a pinch of salt if needed or another 1/2 tsp honey for sweetness. Set aside.

Prepare the produce: halve, pit, and slice the avocado into 1/4-inch slices or dice as desired. Thinly slice the cucumber, scallions, and radish (if using). Place mixed greens in a large bowl and toss gently to open leaves.

Dress the greens: Add about 2 tablespoons of the sesame-citrus dressing to the greens and toss gently to coat. Reserve extra dressing for drizzling over the tuna and avocado.

Plate: Divide the dressed greens among 2 plates (or one large platter). Fan or arrange avocado slices on the greens. Lay the sliced seared ahi tuna across the salad.

Finish: Sprinkle torn nori strips and toasted sesame seeds over the salad. Scatter microgreens or cilantro if using. Drizzle additional dressing over the tuna and avocado to taste. Serve with lime wedges on the side for squeezing.

Serve: Serve immediately so the tuna retains its seared exterior and rare center. Leftover dressing keeps refrigerated up to 3 days.