Seared Ginger Tuna Salad Recipe

Prepare tuna

Pat the ahi tuna dry with paper towels. Season all sides with kosher salt and black pepper. Press the sesame seeds onto all sides of the tuna so they form an even crust.

Sear tuna

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 2–3 minutes). Add 1 tablespoon olive oil and swirl to coat. Sear the tuna 30–45 seconds per side for rare, rotating to get even crust on all sides; for medium-rare cook 60–75 seconds per side. Remove and rest on a cutting board for 3–4 minutes. Slice thinly against the grain into 1/4-inch slices.

Prepare vegetables and greens

While the tuna rests, toss the mixed salad greens in a large bowl. Slice the avocado into thin slices and immediately toss or brush with a little lime juice to prevent browning. Trim and halve the snap peas on the diagonal. If edamame is frozen, thaw and pat dry. Add edamame, snap peas, avocado, and roasted cashews to the greens and lightly toss to combine.

Assemble

Divide the dressed greens among 4 plates. Fan or stack slices of seared tuna over the top. Garnish with microgreens or cilantro and a light scatter of extra chopped cashews.

Place the chopped cucumber, Greek yogurt, lime juice, rice wine vinegar, fresh dill, salt, and 2 tablespoons cold water in a blender or food processor. Blend until very smooth and slightly frothy, about 30–45 seconds. Taste and adjust seasoning with more salt or lime if needed. Chill until ready to serve. The emulsion should be pourable but slightly thick.

If the emulsion is too thick, thin with 1 teaspoon increments of cold water until desired consistency is reached. Transfer to a squeeze bottle or small bowl for plating.

Whisk together the peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, honey, grated ginger, minced garlic, and red pepper flakes in a small bowl. Add warm water, 1 tablespoon at a time, whisking until the dressing is smooth and pourable. You should achieve a slightly thick, coatable consistency that can be drizzled—about 2 tablespoons of water total depending on peanut butter thickness.

Taste and adjust: add more soy sauce for saltiness, lime for brightness, or honey for sweetness. Keep at room temperature until plating.

To plate, spoon or lightly drizzle the cucumber emulsion onto the base of each plate (about 2 tablespoons each) to create a flavored bed for the salad. Place the tossed greens and vegetables on top. Drizzle ~1 tablespoon Thai peanut dressing over each portion, then arrange the sliced seared tuna over the salad. Finish with a few extra drops or a thin stream of cucumber emulsion, a sprinkle of chopped cashews, and a final crack of black pepper.

Serve immediately while the tuna is still slightly warm for best contrast of textures and temperatures.