Seared Ahi Tuna * Recipe

Vegetables

Rinse and dry the spring green cabbage mix. Core, seed and thinly slice the red bell pepper into julienne strips (about 1/2 cup). Halve the cherry tomatoes (about 1 cup). Seed and dice the avocado into roughly 1/2-inch pieces (about 1 cup); toss immediately with a tiny squeeze of lime if desired to slow browning. Peel, seed and thinly slice the cucumber into half-moons (about 3/4 cup). Roughly chop 1/4 cup fresh cilantro leaves and thinly slice the green onions; set all prepared vegetables in a large bowl and gently toss to combine.

In a small bowl or jar combine 3 Tbsp rice vinegar, 1.5 Tbsp soy sauce, 1 Tbsp fresh lime juice, 1 tsp toasted sesame oil, 3 Tbsp extra-virgin olive oil, 1 tsp honey, 1/2 tsp prepared wasabi paste, 1/2 tsp grated fresh ginger, 1/2 tsp minced garlic, 1/8 tsp salt and 1/8 tsp black pepper. Whisk or shake vigorously until emulsified and smooth. Taste and adjust heat by adding up to another 1/2 tsp wasabi if you prefer more kick, or adjust sweetness with a little more honey.

Heat 1/2 cup neutral oil in a small heavy skillet over medium-high heat until shimmering (or to 350°F if using a thermometer). Working in batches, lay wonton wrappers individually flat into the oil and fry 20–40 seconds per side until puffed and lightly golden and crisp. Remove with a slotted spoon to paper towels to drain and salt lightly. Keep warm or cool to room temperature; these will be used as crunchy garnish.

Pat the 12 oz tuna loin very dry with paper towels. Season all over with 1/2 tsp sea salt and 1/4 tsp black pepper. Heat a small heavy skillet or cast-iron pan over high heat until smoking very slightly. Add 1 tsp sesame oil and swirl to coat. Sear the tuna 30–45 seconds per side for rare center (adjust to 60–90 seconds per side for medium-rare), rotating as needed so all sides develop a dark, even crust but the middle stays pink. Remove to a cutting board and let rest 2 minutes. Slice across the grain into 1/4-inch thick slices.

Toss the prepared salad base lightly with about two-thirds of the wasabi vinaigrette (reserve some for drizzling). Arrange the dressed greens and vegetables on a platter or individual plates. Fan the sliced seared ahi on top of the salad. Scatter the halved tomatoes, diced avocado and extra cilantro and green onion over the top.

Break the crisp wonton chips into shards and tuck them into the salad for crunch. Drizzle remaining vinaigrette over the tuna and around the plate. Finish with a light sprinkle of toasted sesame seeds and an optional extra grind of black pepper.

Serve immediately so the tuna remains warm/rare and the wontons stay crisp.