Ahi Paradise* Recipe

Marinate tuna

Pat the ahi tuna dry with paper towels. In a shallow dish, combine 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tbs lime juice, 1 tsp minced garlic, 1 tsp grated ginger and 1 tsp black pepper. Place the tuna in the marinade and turn to coat. Marinate at room temperature for 10–15 minutes (no longer than 30 minutes) so the exterior picks up flavor but the interior stays raw/rare.

Sear tuna

Heat a heavy skillet (preferably cast iron) over high heat until very hot. Add 1 tbs neutral oil and swirl to coat. Remove tuna from marinade, letting excess drip off. Sear tuna 45–60 seconds per side for rare (adjust 90–120 seconds per side for medium-rare depending on thickness). Do not move tuna while searing to get a clean crust. Transfer to a cutting board and let rest 2–3 minutes, then slice thinly against the grain into 1/4-inch slices.

Rinse 1 cup rice under cold water until the water runs almost clear to remove excess starch. Combine rinsed rice, 1.25 cups water and 1 tsp salt in a small saucepan. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover and simmer for 15 minutes. Remove from heat and let sit, covered, 10 minutes. Fluff with fork and stir in 1 tsp rice vinegar if using. Keep warm.

Halve and pit the avocados and scoop the flesh into a bowl. Mash lightly with a fork leaving some chunks. Stir in 1 tbs lime juice, 2 tbs finely diced red onion, 2 tbs chopped cilantro, 0.5 tsp minced jalapeño (if using), 0.5 tsp salt and 0.25 tsp black pepper. Taste and adjust seasoning. Cover and refrigerate until ready to serve to prevent browning.

Quick-pickle onions

Place 0.5 cup thinly sliced red onion in a small bowl or jar. Stir together 3 tbs rice vinegar, 3 tbs water, 1 tsp sugar and 0.25 tsp salt until dissolved. Pour over the onions, press them down so they're submerged, and let sit at least 10 minutes (longer for stronger flavor).

Prepare mango

Peel and dice mango to yield about 1 cup. If desired, lightly toss the mango with a pinch of salt and a squeeze of lime (about 1/2 tsp lime juice) to brighten flavor. Keep separate from pickled onions.

Whisk together 0.5 cup sour cream, 2 tbs mayonnaise, 1 tsp adobo sauce (or 1/4–1/2 tsp chipotle powder for heat), 0.5 tbs lime juice, 0.5 tsp honey (optional) and 0.25 tsp salt until smooth. Taste and adjust spiciness or acidity. Transfer to a squeeze bottle or bowl for drizzling.

Arrange 2 cups arugula on a platter or divide among serving bowls as the base. Spoon warm white rice beside or over the arugula (about half the rice per serving). Add a generous scoop (about 1/3 cup) of guacamole nearby. Place diced mango (about 1/4–1/3 cup) and a small mound of pickled red onion on the plate. Fan sliced seared ahi tuna across the rice and greens.

Drizzle adobo crema over the tuna and around the plate in a thin stream. Sprinkle 1 tsp toasted sesame seeds and 1 tbs thinly sliced scallions over the tuna. Season with additional salt and freshly ground black pepper to taste. Serve with lime wedges on the side to squeeze over the dish.