Ahi Tuna App Recipe

Prepare the tuna

Pat the 12 oz sushi-grade ahi tuna dry with paper towels. Trim any sinew and shape into a neat rectangular or oval steak approximately 1 to 1¼ inches thick.

Make the marinade

In a shallow bowl combine 3 tbsp soy sauce, 1 tsp sesame oil, 1 tsp rice vinegar, 1 tsp honey, 1 tbsp fresh lime juice, 1 tsp grated ginger, 1 tsp minced garlic, and 1 tsp cracked black pepper. Whisk until honey is dissolved.

Marinate briefly

Place the tuna in the marinade and turn to coat. Marinate at room temperature for 5–10 minutes (do not exceed 15 minutes for texture and food safety). Remove tuna and let excess drip off; reserve marinade for later use if desired.

Prepare sesame crust

On a small plate combine 2 tbsp white sesame seeds and 1 tbsp black sesame seeds. Press both flat sides of the marinated tuna into the seeds to coat evenly, leaving the center mostly bare if you prefer a lighter crust.

Heat skillet

Heat a heavy skillet or cast-iron pan over high heat until hot (about 2–3 minutes). Add 1 tbsp neutral oil and swirl to coat; it should shimmer but not smoke heavily.

Sear the tuna

Place the crusted tuna in the hot pan and sear for 20–30 seconds on the first side without moving it to build a crust. Flip and sear the second side 20–30 seconds for a rare center. For medium-rare sear 45 seconds per side. Remove and let rest on a cutting board for 1–2 minutes.

While the tuna rests, whisk together 2 tbsp soy sauce, 1 tsp mirin, 1 tsp rice vinegar, 1 tsp wasabi paste (adjust to taste), 1 tsp sesame oil, and 1 tbsp thinly sliced scallion in a small bowl. Taste and adjust acidity or heat as desired.

Slice the tuna

Using a very sharp knife, slice the tuna against the grain into 1/4-inch thick slices. Wipe the knife between cuts for clean edges.

Plate

Arrange a bed of 1 cup microgreens or mixed baby greens on a serving plate. Fan the tuna slices over the greens. If using, tuck 1/2 avocado (thinly sliced) alongside.

Finish

Drizzle a small amount of reserved marinade or the wasabi-soy sauce lightly over the tuna (do not soak). Sprinkle 1 tbsp toasted nori strips or furikake and 1/4 tsp flaky sea salt over the fish. Serve remaining sauce on the side with lime wedges.