Seared Tuna Seaweed Salad Recipe

Prepare seaweed and cucumber

If using dried seaweed, rehydrate according to package instructions, then drain and squeeze out excess water. Combine 2 cups rehydrated seaweed with 1 cup julienned, seeded cucumber in a bowl and chill while preparing dressing and tuna.

Toss the seaweed and cucumber lightly with half of the finished dressing (about 1/3 of the dressing quantity below) to allow flavors to marry; adjust to taste. Keep chilled.

Whisk together 2 tablespoons light soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon mirin, 1 teaspoon fresh lime juice, 1 teaspoon grated ginger, 1/2 teaspoon minced garlic, 1/2 teaspoon sugar, and 1/4 teaspoon red pepper flakes in a small bowl until sugar dissolves. Taste and adjust acidity or salt — dressing should be balanced, slightly tangy and savory. Reserve half for the seaweed salad and half for finishing the plate and drizzling over tuna.

Season and sear tuna

Pat the 12 oz ahi tuna dry with paper towels. Evenly season all sides with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Heat 1 tablespoon neutral oil in a heavy skillet (cast iron preferred) over high heat until shimmering but not smoking (about 2–3 minutes). Place tuna in the hot pan and sear 30–45 seconds per side for rare center (aim for well-browned edges and mostly raw interior). Use tongs to sear the narrow sides 10–15 seconds each if needed. Remove tuna and let rest on a cutting board 2 minutes.

Slice and assemble

Thinly slice the rested tuna against the grain into 1/4-inch slices. Fan the slices over a bed of the dressed seaweed salad on each serving plate (divide evenly for 2–3 servings). Drizzle reserved dressing over the tuna slices (about half of the remaining dressing).

Add avocado and finishing touches

Slice the ripe avocado and arrange beside or partially under the tuna slices. Sprinkle 1 tablespoon toasted sesame seeds, the toasted nori strips (cut 2 sheets into thin strips) and 2 tablespoons thinly sliced scallions over the tuna and salad. If desired, add a small pinch of flaky sea salt and an extra drizzle of sesame oil (about 1/4 tsp) to finish.