Pat the ahi tuna steaks dry with paper towels. Season both sides with kosher salt and freshly ground black pepper. Set a small saucepan over medium heat and add orange juice, lime juice, honey, soy sauce, rice vinegar, minced garlic, and red pepper flakes. Bring to a gentle simmer, stirring occasionally, and reduce until mixture thickens slightly into a glossy glaze, about 8–10 minutes. Remove from heat and whisk in 1 tablespoon unsalted butter to give the glaze body. Keep warm.

Sear the tuna

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add 2 tablespoons olive oil and swirl to coat. Place tuna steaks in the pan and sear 45–60 seconds per side for rare (adjust 90–120 seconds per side for medium), pressing lightly so the entire surface makes contact. During the last 20–30 seconds of cooking, brush both sides of the steaks with 2–3 tablespoons of the warmed citrus glaze to build a sticky outer layer. Remove tuna from the pan and let rest on a cutting board for 2–3 minutes before slicing into 1/2-inch slices across the grain.

While resting, spoon any remaining glaze into the pan and heat briefly to caramelize for 30 seconds, then drizzle over sliced tuna when plating.

Mango Salsa

Peel and dice the ripe mango into small, bite-sized cubes (about 1 cup). Finely dice red bell pepper and red onion. In a bowl combine diced mango, red bell pepper, red onion, chopped cilantro, minced jalapeño, lime juice, salt, and black pepper. Stir gently to combine and taste; adjust salt or lime as needed. Let the salsa sit at room temperature for 10–15 minutes to allow flavors to meld.

Sweet Plantains

Peel the plantains and slice on the bias into 1/2-inch thick diagonal pieces. In a large skillet, heat 3 tablespoons vegetable oil over medium heat until shimmering. Add the plantain slices in a single layer (cook in batches if needed) and fry until golden brown on each side, about 2–3 minutes per side. Reduce heat to medium-low, add 1 tablespoon butter and 1 teaspoon brown sugar, and gently toss the plantains in the pan to glaze them, about 1 minute. Sprinkle with 1/4 teaspoon salt, remove to a paper towel-lined plate to drain briefly, then keep warm.

Plating & Finish

Arrange sweet plantains on the plate as a base or side. Fan sliced citrus-glazed ahi over or beside the plantains. Spoon mango salsa over the tuna or to the side. Drizzle any reserved warmed citrus glaze over the tuna for extra shine and flavor. Sprinkle toasted sesame seeds and place microgreens or cilantro sprigs on top. Serve with lime wedges on the side for additional brightness.

Serve immediately while tuna is warm and rare in the center, and plantains are hot. Leftover glaze can be refrigerated for up to 3 days.