Seared Ahi Tuna Recipe

Prepare tuna

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

Coat with seeds

Brush the tuna lightly with sesame oil. Press the top and bottom surfaces into a mixture of white and black sesame seeds so they adhere and form an even crust. Shake off excess seeds.

Sear

Heat a heavy skillet (cast iron or stainless steel) over high heat until very hot. Add 1 tsp neutral oil to the pan and swirl. Place the tuna in the pan and sear 30–45 seconds per side for a rare center (adjust 60–75 seconds per side for medium-rare). Sear the edges briefly so all sides have a thin browned crust but the center remains pink. Remove and let rest 3–4 minutes.

Slice

Using a very sharp knife, slice the tuna thinly on a bias (about 1/8"–1/4" thick). Wipe the knife between passes for clean slices. Season slices lightly with a few flakes of sea salt and a grind of black pepper if desired.

Prep vegetables

Remove tough kale stems, stack and thinly slice the leaves. Trim Brussels sprouts and very thinly slice them (a mandoline is ideal). Place kale, Brussels sprouts, shredded red cabbage, carrot, scallions and cilantro in a large bowl.

Massage kale

Add 1/2 tsp of the dressing (see below) or a small pinch of salt and 1 tsp olive oil to the kale and massage with your hands for 1–2 minutes until the leaves soften and darken. This makes the kale less bitter and more tender.

Toss salad

Pour 2–3 tablespoons of the dressing over the vegetable mixture and toss to combine. Taste and add more dressing if needed. Fold in toasted sliced almonds and avocado slices gently right before plating to avoid mashing the avocado.

Whisk together low-sodium soy sauce, rice wine vinegar, sesame oil, lime juice, honey, grated ginger, minced garlic, crushed red pepper flakes and neutral oil in a small bowl or jar. Taste and adjust sweetness/acidity: add more honey for sweetness or more lime for brightness. Set aside 2–3 tablespoons for massaging the kale if desired and the rest for tossing the salad.

Combine dark soy sauce, mirin, lime juice, toasted sesame oil, and thinly sliced scallion. Stir in wasabi paste if using. Transfer to a small ramekin or bowl to serve alongside the sliced tuna.

Arrange a bed of dressed kale and Brussels sprout salad on each plate. Fan the thinly sliced seared ahi across the top of the salad. Drizzle a little of the dressing over the tuna if desired and garnish with extra toasted sesame seeds and chopped cilantro. Serve the soy dipping sauce on the side and lime wedges for squeezing. Serve immediately.