Seared Ahi Tuna Recipe
Spring green cabbage mix seared sushi – grade tuna red peppers tomatoes avocado cucumber cilantro green onion wontons wasabi vinaigrette
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Ingredients
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Seared Ahi Tuna
Spring Green Salad
Wontons & Garnish
Wasabi Vinaigrette
Method
Seared Ahi Tuna
Prep Tuna
Pat the ahi tuna dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper. Brush the exterior with 1 tablespoon sesame oil to help seeds adhere.
Seed Coat (optional)
If using sesame seeds, spread them on a plate and press the tuna lightly into the seeds so they adhere to the top and bottom surfaces, creating a thin crust. Rotate to coat evenly.
Sear
Heat a heavy skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add the neutral oil and swirl to coat. Place the tuna in the pan and sear 30–45 seconds per side for rare (adjust to 60–90 seconds per side for medium-rare), using tongs to hold and sear the edges briefly so all sides have a browned crust. Do not overcook the center; the goal is a warm, vibrant-pink interior.
Rest & Slice
Transfer the tuna to a cutting board and let rest 2–3 minutes. Using a very sharp knife, slice the tuna thinly on a steep bias into 1/4-inch slices. Keep slices together for plating.
Spring Green Salad
Prepare Vegetables
Place 4 cups of the spring green cabbage mix in a large bowl. Add the julienned red pepper, diced tomatoes, thinly sliced cucumber, diced avocado, chopped cilantro, and sliced green onion. Toss gently to combine, taking care not to mash the avocado.
Dress Salad
Reserve about 1 tablespoon of the wasabi vinaigrette for drizzling over finished plating. Toss the salad lightly with 2–3 tablespoons of the vinaigrette (adjust to taste) just before plating so the greens remain crisp.
Wontons & Garnish
Crisp Wontons
If you prefer fried wonton crisps: heat 1 cup vegetable oil in a small heavy pan to 350°F (175°C) or until a scrap of wonton wrapper sizzles. Cut wonton wrappers into halves or quarters (to make chips). Fry in small batches 20–40 seconds until crisp and light golden. Remove with a slotted spoon and drain on paper towels; sprinkle with 1/4 tsp sea salt while hot. Alternatively, for a lighter option, brush wonton pieces with oil and bake at 400°F (200°C) 6–8 minutes until golden and crisp.
Final Plate Assembly
Divide the dressed spring green salad evenly among plates. Fan or lay slices of seared ahi across or alongside the salad. Arrange tomato and avocado pieces attractively. Tuck a few crispy wonton chips into the salad for crunch. Sprinkle additional chopped cilantro and sliced green onion over the top if desired.
Wasabi Vinaigrette
Make Vinaigrette
In a small bowl or jar combine 3 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon fresh lime juice, 1/2 teaspoon wasabi paste, 1 teaspoon honey (optional), and 1/2 teaspoon grated fresh ginger (optional). Whisk or shake to combine. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify, then whisk in 1 teaspoon sesame oil. Season with 1/4 teaspoon salt and a pinch of black pepper, tasting and adjusting sweetness or heat as needed.
Finish & Serve
Taste and adjust seasoning. Use about 2–3 tablespoons to dress the salad and reserve 1 tablespoon for drizzling over the sliced tuna if desired. Serve immediately so the tuna remains warm and the greens crisp.