Sesame-seared Ahi Tuna Recipe
napa cabbage, arugula, avocado, seaweed salad, radishes, cucumbers, sriracha aioli, sesame vinaigrette
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Ingredients
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Salad Base
Tuna Preparation
Sriracha Aioli
Sesame Vinaigrette
Garnish
Method
Preparing the Salad Base
- 1
Prepare the Vegetables
Thinly slice the napa cabbage, radishes, and cucumber. In a large bowl, combine the napa cabbage, arugula, sliced cucumber, sliced radishes, and seaweed salad. Toss gently to mix and set aside.
Cooking the Tuna
- 2
Season the Tuna
Pat the ahi tuna steaks dry with paper towels. Season both sides with salt and pepper.
- 3
Sear the Tuna
Heat sesame oil in a skillet over medium-high heat. Once hot, add the tuna steaks and sear for about 1-2 minutes on each side for rare (or longer to desired doneness). Sprinkle sesame seeds on both sides of the tuna during the last minute of cooking. Remove from the skillet and let rest for a few minutes before slicing.
Making the Sriracha Aioli
- 4
Prepare the Aioli
In a small bowl, mix mayonnaise and sriracha sauce until well combined. Adjust spiciness according to taste.
Making the Sesame Vinaigrette
- 5
Combine Vinaigrette Ingredients
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, and honey until smooth.
Plating the Dish
- 6
Assemble the Salad
On a plate, create a bed of the vegetable mixture from the salad base. Slice the rested tuna steaks into thin slices and arrange them on top of the salad.
- 7
Add Garnishes
Slice the avocado and arrange it around the tuna. Drizzle the sesame vinaigrette over the salad and add a dollop of sriracha aioli on the side.
