Ahi Tuna* Recipe

Prep the tuna

Pat the ahi tuna dry with paper towels. Season all over with kosher salt and freshly ground black pepper.

Sear the tuna

Heat a heavy skillet (cast-iron or stainless) over high heat until just smoking. Add 1 tablespoon neutral oil and swirl to coat. Place the tuna in the pan and sear 30–45 seconds per side to form a thin crust while keeping the center rare (adjust time for thickness). Remove tuna and let rest 2 minutes before slicing.

Slice the tuna crosswise into 1/4-inch thick slices for plating.

Prepare fruit and aromatics

Peel and dice the mango into roughly 1/2-inch cubes to yield about 1 cup. Pit and dice the avocado into similar-size cubes. Finely mince the red onion. Chop the cilantro.

Dress the salad

In a mixing bowl combine lime juice, 1 tsp salt and 1/2 tsp black pepper. Gently fold in the mango, avocado, red onion and cilantro, tossing carefully to avoid mashing the avocado. Taste and adjust seasoning with more lime or salt if needed.

Make the glaze

In a small bowl whisk together soy sauce, rice vinegar, sesame oil, honey, gochujang (or sriracha), grated ginger and minced garlic until honey is dissolved and mixture is smooth.

Taste and adjust heat or sweetness. If you prefer a thicker glaze for drizzle, microwave the mixture 10–15 seconds or warm in a small saucepan over low heat until slightly reduced (do not boil). Stir in toasted sesame seeds.

Toast the cashews (optional)

In a small dry skillet over medium heat, toast the raw cashews, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and roughly chop if not already chopped.

Assemble

Place a bed of microgreens or baby lettuce (if using) on each plate or serve family-style. Spoon the mango-avocado salad next to or on top of the greens. Fan sliced seared tuna over the salad. Drizzle the spicy sesame soy glaze over the tuna and salad (use about 1–2 teaspoons glaze per serving, reserve extra for passing).

Garnish

Scatter chopped toasted cashews and sliced scallions over the dish. Add a lime wedge to each plate for extra acidity. Serve immediately so tuna remains rare and mango/avocado are fresh.