line caught, seared-rare furikake-crusted yellowfin tuna, field greens, carrots, radish, avocado, pickled cucumbers, peanut ponzu vinaigrette + soy dipping sauce on the side

Pat the Ahi tuna steaks dry with paper towels. Sprinkle the furikake seasoning evenly on both sides of the tuna steaks, pressing gently to adhere.

Season the Tuna

Heat the olive oil in a skillet over medium-high heat. Once hot, carefully place the tuna steaks in the skillet. Sear for about 1-2 minutes on each side, or until a golden crust forms but the center remains rare.

Sear the Tuna

Remove the tuna from the skillet and let it rest for 2 minutes. Using a sharp knife, slice the tuna into thin strips.

Slice the Tuna

Wash and dry the field greens thoroughly. Peel and julienne the carrot. Thinly slice the radishes and avocado. Set aside.

Prepare the Vegetables

In a large bowl, combine the field greens, carrots, radishes, avocado, and pickled cucumbers. Toss gently to mix.

Combine the Salad

In a small bowl, whisk together the peanut butter, ponzu sauce, rice vinegar, sesame oil, honey, salt, and pepper until smooth.

Combine Ingredients

In a small bowl, combine the soy sauce and wasabi paste. Adjust the amount of wasabi to your taste.

Mix the Sauce

On a serving plate, arrange a generous portion of the salad. Top with the sliced seared tuna.

Plate the Salad

Drizzle the peanut ponzu vinaigrette over the salad and serve the soy dipping sauce on the side.

Serve with Sauces

Ahi Tuna Steaks

Furikake seasoning

Olive oil

Field greens

Carrots

Radishes

Avocado

Pickled cucumbers

Peanut butter

Ponzu sauce

Rice vinegar

Sesame oil

Honey

Salt

Pepper

Soy sauce

Wasabi paste

Seared Ahi Tuna Salad

Make Seared Ahi Tuna Salad Recipe in just 30m. line caught, seared-rare furikake-crusted yellowfin tuna, field greens, carrots, radish, avocado, pickled cucumbers, peanut ponzu vinaigrette + soy dipping sauce on the side

Seared Ahi Tuna Salad Recipe

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