Seared Ahi Tuna Recipe

Prepare and blacken

Pat the ahi tuna loin dry with paper towels. Combine kosher salt, black pepper, smoked paprika, ground cumin, garlic powder, and cayenne pepper in a small bowl. Rub the spice mix evenly over all sides of the tuna, pressing gently so it adheres. Let rest at room temperature for 10 minutes while you prepare other components.

Sear

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 2 tablespoons neutral oil and swirl to coat. Sear the tuna 45–60 seconds per side for rare (internal temp ~115–120°F / 46–49°C), rotating to sear all faces and edges; for medium-rare sear 75–90 seconds per side. Remove tuna to a cutting board and let rest 3–5 minutes before slicing thinly on the bias into 1/4-inch slices.

Bloom saffron and cook rice

Toast saffron threads lightly between your fingers over a warm pan for 10 seconds, then steep them in 2 tablespoons hot water for 5 minutes. Meanwhile, in a small saucepan melt 1 tablespoon butter over medium heat. Add the rinsed basmati rice and stir for 30–45 seconds to coat and lightly toast. Add 1.25 cups water or broth, the saffron infusion (including threads), and 1/2 teaspoon kosher salt. Bring to a gentle boil, cover, reduce heat to low, and simmer 12–15 minutes until liquid is absorbed.

Finish rice

Remove saucepan from heat and let rice steam, covered, for 8 minutes. Fluff gently with a fork before plating.

In a medium bowl combine sliced heirloom tomatoes and thinly sliced red onion. Drizzle with 1 tablespoon extra-virgin olive oil and 1 teaspoon sherry vinegar, season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Toss gently to coat, then fold in torn basil. Let sit 5–10 minutes at room temperature to meld flavors.

Roast garlic (if not pre-roasted)

Preheat oven to 400°F (200°C). Place a single peeled garlic clove on a small piece of foil, drizzle with a little olive oil and wrap. Roast for 10–15 minutes until soft and lightly golden. Alternatively, quickly roast the garlic in a skillet until soft. Mash it before adding to the yogurt.

In a small bowl combine 1/2 cup plain yogurt, roasted and mashed garlic clove, 1 teaspoon chopped dill, 1 teaspoon chopped parsley, 1 teaspoon lemon zest, 1 teaspoon lemon juice, 1 teaspoon olive oil, and 1/4 teaspoon salt. Stir until smooth and refrigerate briefly if needed to chill.

Heat a small dry skillet over medium heat. Add 1/4 cup roughly chopped pistachios and toast, stirring frequently, for 2–3 minutes until fragrant and lightly browned. Transfer to a plate to cool slightly and sprinkle with 1/8 teaspoon fine sea salt.

To assemble each plate for 2 servings: Spoon a mound (about 1/2 cup) of saffron rice onto each plate, creating a slight well for the tuna. Arrange a row of heirloom tomato salad beside the rice. Place 5–6 slices of seared ahi tuna over the rice or slightly on top of the tomato salad so the tuna rests partly on both. Spoon a tablespoon of roasted herb & citrus yogurt near the tuna (or dot in 2 small quenelles). Sprinkle toasted pistachios over the tuna and yogurt. Drizzle a teaspoon of extra-virgin olive oil around the plate, finish with a squeeze of lemon wedge over the fish, and scatter microgreens or herb leaves as garnish if using.

Serve immediately so the tuna remains warm at the edges and rare inside. Leftover saffron rice and yogurt can be refrigerated separately for up to 2 days.