Seared Ahi Tuna Recipe
Lightly blackened and served rare over a sesame lime arugula salad. Finished with sriracha aioli and sesame soy glaze.
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Ingredients
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Tuna & Seasoning
Sesame-Lime Arugula Salad
Sriracha Aioli
Sesame Soy Glaze
Finishing & Garnish
Method
Tuna & Seasoning
- 1
Prepare tuna
Pat the ahi tuna steaks dry with paper towels. Season all sides evenly with kosher salt, freshly ground black pepper, and the blackening spice or paprika. Let rest at room temperature for 10 minutes while you prepare other components.
- 2
Sear tuna
Heat a heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add 2 tablespoons neutral oil and swirl to coat. Place tuna steaks in the pan and sear 45–60 seconds per side for rare (internal temperature ~110–115°F / 43–46°C). For a slightly less rare center, sear 75–90 seconds per side. Do not move the steaks while searing to develop a crust. Remove from pan and rest on a cutting board 3–5 minutes before slicing.
Sesame-Lime Arugula Salad
- 3
Make dressing
In a small bowl whisk together 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, 1 teaspoon honey, 1/4 teaspoon salt and 1/4 teaspoon black pepper until combined.
- 4
Assemble salad
In a large bowl combine 6 cups baby arugula, thinly sliced scallions, and sliced cucumber. Pour the dressing over the greens and toss gently to coat. Sprinkle 2 teaspoons toasted sesame seeds over the salad and toss once more. Divide salad onto 4 serving plates as a bed for the tuna.
Sriracha Aioli
- 5
Make aioli
In a small bowl mix 1/2 cup mayonnaise, 2 teaspoons sriracha, 1 teaspoon fresh lime juice, 1/2 teaspoon minced garlic and 1/8 teaspoon salt. Taste and adjust heat or acidity. Transfer to a squeeze bottle or small bowl for plating.
Sesame Soy Glaze
- 6
Make glaze
Combine 3 tablespoons soy sauce, 1 tablespoon mirin (or dry sherry), and 1 teaspoon brown sugar in a small saucepan over medium heat. Stir until sugar dissolves. Mix 1/2 teaspoon cornstarch with 1/2 teaspoon water to make a slurry, then whisk into the sauce. Simmer gently 1–2 minutes until slightly thickened. Remove from heat and stir in 1/2 teaspoon toasted sesame oil. Keep warm.
Finishing & Plating
- 7
Slice tuna
Using a sharp knife, slice each rested tuna steak into 6–8 even slices, cutting against the grain at a slight angle.
- 8
Plate
Place a portion of sesame-lime arugula salad in the center of each plate. Fan the sliced tuna over the salad. Drizzle 1–2 teaspoons of the warm sesame soy glaze over the tuna slices. Add a few decorative dots or a light swipe of sriracha aioli around the plate or drizzle about 1 tablespoon total over each serving. Finish with extra toasted sesame seeds, optional thin jalapeño slices, and a lime wedge on the side. Serve immediately.
