Seared Ahi Tuna With Mild Aguachile Recipe

Prepare tuna

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

Heat pan

Place a heavy skillet or cast-iron pan over high heat until very hot (2–3 minutes). Add 2 tbs neutral oil and swirl to coat; the oil should shimmer but not smoke heavily.

Sear tuna

Add the tuna to the pan and sear without moving for 30–45 seconds until the edges are golden. Rotate to sear each side for another 30–45 seconds, total searing time about 2 minutes for a rare center. For medium-rare, increase total sear time to 3 minutes, watching carefully to avoid overcooking.

Rest and slice

Transfer the tuna to a cutting board and let rest 2 minutes. Using a very sharp knife, slice into 1/4-inch thick slices against the grain. Keep warm or chill briefly if you prefer cooler tuna with the aguachile.

Blend dressing

In a blender or food processor combine 1 cup fresh lime juice, 2 tbs fresh lemon juice, the seeded and chopped mild green chili, 1 cup packed cilantro leaves, 1 peeled garlic clove, 1 tsp honey, and 3 tsp kosher salt. Pulse/blend until smooth.

Adjust heat and texture

Taste the dressing. If it's too intense, add up to 2 tbs cold water to dilute and reduce perceived heat. Adjust salt/honey to balance acidity — aim for bright, slightly tangy, not overpowering. If you want even milder heat, remove more seeds or increase water/lime slightly.

Strain (optional)

For a silky aguachile, strain the blended liquid through a fine-mesh sieve into a bowl, pressing solids with a spoon. Discard solids. Chilling briefly (5–10 minutes) will mellow flavors slightly.

Quick-pickle shallot

In a small bowl or jar combine 3 tbs rice vinegar, 3 tbs water, 1 tsp granulated sugar, and 1/2 tsp kosher salt. Stir until sugar and salt dissolve. Add the thinly sliced shallot, press down so it's submerged, and let sit at room temperature for at least 10 minutes (or up to 1 hour). Drain before using.

Prepare vegetables

While the shallot pickles, dice the avocado and tomatoes and thinly slice or dice the seeded cucumber. Toss avocado, tomato, and cucumber gently with 1 tbs extra-virgin olive oil and 1/4 tsp freshly ground black pepper. Season lightly with a pinch of salt if desired.

Combine with aguachile

Reserve about 3–4 tbs of the prepared aguachile dressing and gently toss with the avocado-tomato-cucumber mixture to lightly coat. Use additional dressing for the plate as noted below.

Plate

Spoon a pool (about 2–3 tbs) of the strained aguachile onto each plate or a shared platter. Arrange the dressed avocado-tomato-cucumber salad on top or beside the pool. Fan 6–8 slices of seared ahi tuna over the salad or around the plate.

Finish

Top the salad with a few pickled shallot slices. Sprinkle microgreens or cilantro sprigs and a pinch (about 1/2 tsp) of sea salt flakes over the tuna. Serve immediately with lime wedges on the side. Offer extra aguachile for spooning.