Seared Ahi Salad Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Season all over with kosher salt and freshly ground black pepper. If using sesame seeds, press them onto the sides of the tuna to form a light crust. Brush the tuna lightly with 1 tablespoon sesame oil.

Sear tuna

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. Place the tuna in the skillet and sear without moving for 30–45 seconds per side for rare center (total 1–1.5 minutes depending on thickness). For medium-rare, sear about 60 seconds per side. Remove tuna to a cutting board and let rest 2–3 minutes before slicing thinly on the bias into 1/4-inch slices.

Prepare rice noodles

Bring a medium pot of water to a boil. Remove from heat, add rice vermicelli, and soak for 2–3 minutes until tender but still slightly firm. Drain in a colander and rinse under cold water to stop cooking. Toss with a few drops of oil to prevent sticking and set aside.

Make crispy wontons

Heat vegetable oil in a small heavy-bottomed saucepan or skillet to 350°F (175°C) or until a small scrap of wonton bubbles steadily. Cut each wonton wrapper into strips or triangles as desired. Fry 3–4 pieces at a time for 30–60 seconds until puffed and golden. Transfer to a paper towel-lined plate and season lightly with salt. Keep warm and crisp.

Assemble salad base

In a large bowl, combine mixed salad greens, julienned carrots, cooked edamame, mandarin segments, and most of the sliced green onions (reserve some green for garnish). Add the toasted sliced almonds and the prepared rice noodles. Toss gently to combine.

In a small bowl or jar, whisk together 3 tablespoons sweet chili sauce, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon sesame oil, 2 teaspoons neutral oil, 1 teaspoon honey or maple syrup (if using), 1 teaspoon grated fresh ginger, 1 minced garlic clove, and a pinch of salt until emulsified and smooth. Taste and adjust seasoning—add a bit more lime for acidity, honey for sweetness, or soy for saltiness.

Divide the salad evenly among 2 plates or bowls. Fan sliced seared ahi over each salad. Drizzle 2–3 tablespoons of the sweet chili vinaigrette over each portion (or serve on the side). Scatter reserved green onions, additional toasted almonds, and crispy wonton pieces on top. Serve immediately with lime wedges on the side for extra brightness.

Storage note: If making ahead, keep dressing separate and store seared tuna in an airtight container in the refrigerator up to 24 hours; reheat briefly in a hot pan for 10–20 seconds per side or serve chilled as preferred.