Seared Ahi Salad Recipe

Prepare and fry wonton pieces

Cut wonton wrappers into thin strips or small squares (about 1/2" pieces). Heat 1/2 cup vegetable oil in a small heavy skillet or saucepan over medium-high heat to 350°F (or until a small piece sizzles immediately). Fry the wonton pieces in batches for about 30–45 seconds, stirring, until puffed and lightly golden. Use a slotted spoon to remove to a paper towel–lined plate. Immediately sprinkle with 1/4 tsp salt. Let cool — they will crisp further and become "snowy".

Marinate tuna briefly

Pat the tuna steak dry with paper towels. Combine 1 tbsp soy sauce, 1 tsp sesame oil and 1 tsp ground black pepper in a shallow dish. Coat the tuna quickly on all sides and let rest at room temperature for 5 minutes (do not soak).

Sear the tuna

Heat a small skillet or cast-iron pan over high heat until very hot. Add 1 tsp neutral oil and swirl. Place tuna in the pan and sear 30–45 seconds per side for rare (adjust to 60–90 seconds per side for medium). Sear edges briefly to render a uniform crust. Remove and rest 2–3 minutes. Slice into 1/4" to 1/2" thick slices across the grain.

In a small bowl or jar combine 2 tsp rice vinegar, 1 tbsp lime juice, 1 tsp soy sauce, 1 tsp honey, 1 tsp sesame oil, 1/2 tsp grated ginger, 1/2 tsp minced garlic, 2 tsp neutral oil, 1/4 tsp ground black pepper and 1/8 tsp salt. Whisk or shake until emulsified and taste; adjust salt, lime or honey as needed.

In a large bowl massage the kale with 1 tsp of the prepared dressing (this softens the leaves). Add chopped romaine and toss lightly with another 1–2 tsp dressing to coat both greens evenly.

Fan or arrange avocado slices on the greens. Place sliced seared ahi on top in a single layer.

Sprinkle the crispy wonton snow over the salad to add crunch. Scatter toasted sesame seeds and cilantro leaves, if using.

Finish with an extra pinch (about 1/4 tsp) of freshly ground black pepper over the tuna and a light drizzle of any remaining dressing. Serve immediately so the wonton snow stays crisp.