Ahi Tuna Recipe

Prepare tuna

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

Make sesame crust

Mix the white and black sesame seeds on a small plate. Spread the sesame seeds and press them onto the long sides of each tuna steak so the sides are coated (top and bottom will remain mostly exposed for searing).

Sear tuna

Heat a large heavy skillet (cast-iron or stainless steel) over high heat until shimmering. Add the neutral oil and swirl to coat. When the oil is just smoking, add the tuna steaks. Sear for 30–45 seconds per side for rare (about 1 minute total per side if thicker than 3/4"), turning with tongs to get a quick color on each face. Aim for a deep brown crust while keeping the center raw. If steaks are thick, sear the edges 15–20 seconds each. Remove tuna to a cutting board and let rest 2 minutes before slicing.

In a small bowl whisk together soy sauce, rice vinegar, sesame oil, honey (or agave), grated ginger, and minced garlic. This mixture can be used to lightly brush the tuna before searing or as a quick finishing drizzle. Reserve 1 tablespoon to add to the dipping sauce if desired.

Combine 3 tablespoons soy sauce, 1 tablespoon lime juice, 1 teaspoon rice vinegar, 1 teaspoon wasabi paste, 1 tablespoon sliced green onion, and 1 teaspoon toasted sesame oil in a small bowl. Taste and adjust heat or acidity if needed. If you reserved a tablespoon of the marinade, whisk it in now for extra depth.

Thinly slice the rested tuna against the grain into 1/4"–1/2" slices. Arrange slices over a bed of microgreens or salad greens. Drizzle a little of the marinade (from the Sesame section) over the tuna and serve the wasabi soy dipping sauce on the side. Garnish with pickled ginger and lime wedges. Serve immediately while tuna is warm on the outside and rare in the center.