Ahi Tuna Recipe

Prepare

Pat the ahi tuna dry with paper towels. Trim any sinew or thin edges so the loin is an even shape for even searing. Lightly season all sides with 1 tsp salt and 1/2 tsp black pepper.

Slice for plating (optional)

If you plan to serve as seared tuna slices, refrigerate the seasoned loin for 10 minutes to firm up, then proceed to sear. Alternatively, you may cut into 1-1/2 inch thick steaks before coating and searing.

Place the sesame seeds on a shallow plate. Press each side of the tuna lightly into the seeds so the seeds adhere and form an even crust on the sides, leaving the top and bottom mostly coated (or coat all sides if you prefer).

Heat a heavy skillet (cast iron or stainless) over high heat until very hot, about 2–3 minutes. Add 2 tbs neutral oil and swirl to coat. When the oil is shimmering and just beginning to smoke, add the tuna.

Sear the tuna 20–30 seconds per side for rare (bright pink center), 45–60 seconds per side for medium-rare. Use tongs to rotate and sear the edges as well so the sesame crust is toasted. Total cook time should be brief to keep interior rare. Avoid overcooking.

Remove tuna to a cutting board and rest 2–3 minutes. This short rest lets the juices settle without overcooking the center.

In a small bowl, whisk together 3 tbs soy sauce, 1 tbs mirin, 1 tbs lime juice, 1 tsp grated ginger, 1/2 tsp wasabi paste, 1/2 tsp honey, 1/2 tsp toasted sesame oil, and the sliced scallions until honey and wasabi are fully incorporated. Taste and adjust—add more lime for brightness, more wasabi for heat, or a pinch more honey for balance.

If you prefer a smoother, milder sauce, mix the wasabi into the soy-mirin first and dissolve well before adding lime and honey.

Slice the rested tuna across the grain into 1/4-inch to 1/2-inch slices. Fan on a platter or arrange over microgreens or baby arugula. Add thin cucumber slices and small piles of pickled ginger if using.

Serve with the wasabi-soy sauce on the side for dipping and lime wedges for squeezing over. Garnish with additional scallion or a light drizzle of toasted sesame oil if desired.