Seared Ahi Tuna Recipe

Prep tuna

Pat tuna steaks dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper.

Coat with sesame

Spread sesame seeds on a plate and press the sides of each seasoned tuna lightly into the seeds so they adhere, covering all sides.

Sear

Heat a heavy skillet (cast iron recommended) over high heat until smoking just begins. Add neutral oil and swirl to coat. Place tuna in skillet and sear 30–45 seconds per side for a rare center (adjust to 1–1.5 minutes per side for medium-rare). Do not move the tuna while searing. Remove from pan and rest 2–3 minutes before slicing.

Slice

Using a very sharp knife, slice tuna against the grain into 1/4-inch thick slices. Keep warm or at cool room temperature for plating.

Prepare daikon by peeling (if desired) and julienning or using a mandoline to cut into matchsticks until you have approximately 1 cup. Place in a bowl.

Whisk together rice vinegar, sugar, and sea salt until sugar dissolves. Add toasted sesame oil and sliced scallion and toss with the daikon. Let sit 5–10 minutes to pickle lightly; drain any excess liquid before plating.

Scoop avocado flesh into a blender or food processor. Add orange juice, lime juice, Greek yogurt, olive oil, honey, and lime zest.

Blend until very smooth, scraping down the sides as needed. Season with salt and freshly ground black pepper; blend briefly to incorporate. Taste and adjust acidity with a little more lime or orange juice or salt if necessary. The mousse should be silky and pipeable; if too thick, add 1 teaspoon water or orange juice at a time until desired consistency is reached.

Place a spoonful or quenelle of avocado-citrus mousse in the center of each plate (or use a piping bag for a decorative swoosh).

Arrange a small mound of lightly pickled daikon next to the mousse.

Fan 6–8 slices of seared ahi tuna over or beside the mousse and daikon, drizzle a little extra-virgin olive oil or a few drops of ponzu/soy around the plate if desired.

Garnish with cucumber slices and microgreens or baby cilantro. Serve immediately with lemon or lime wedges and optional soy/ponzu on the side.