Remove the ahi tuna from the refrigerator 20 minutes before cooking so it comes closer to room temperature. Pat dry with paper towels. Season all sides with kosher salt and black pepper.

Sear tuna

Heat a heavy skillet (cast iron recommended) over high heat until smoking just begins. Add 2 tablespoons neutral oil and swirl. Place tuna steaks in the pan and sear without moving for 45–60 seconds per side for rare (adjust 75–90 seconds per side for medium-rare). Turn the edges briefly to create an even crust. Remove and let rest on a cutting board for 3–4 minutes before slicing thinly across the grain.

Guacamole

Halve and pit the avocados, scoop into a medium bowl and mash with a fork leaving some texture. Stir in 1 tablespoon lime juice, finely diced red onion, chopped cilantro, chopped jalapeño, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust lime and salt as needed. Keep covered until plating to avoid browning.

Adobo Crema

In a small bowl combine 1/2 cup sour cream (or crema), 2 tablespoons mayonnaise, 1 teaspoon finely chopped chipotle, 1 teaspoon adobo sauce, 1 teaspoon lime juice, 1/4 teaspoon smoked paprika and 1/4 teaspoon salt. Whisk until smooth and taste for heat and acidity, adjusting with more adobo or lime as desired. Chill briefly if possible.

Mango & Slaw

In a bowl toss the thinly sliced red cabbage with 1 tablespoon lime juice, 1 teaspoon olive oil, 1/4 teaspoon salt and the sliced green onion. Fold in the diced mango gently so the fruit remains in chunks. Let sit 5–10 minutes to marry flavors.

Garnish & Finish

To plate: spread a spoonful of guacamole where the tuna will sit or create small quenelles. Arrange a bed of mango-cabbage slaw beside or beneath the sliced seared ahi. Fan slices of tuna over the guacamole or slaw. Drizzle adobo crema in a zigzag over the tuna and slaw. Sprinkle toasted sesame seeds and microgreens or cilantro leaves. Serve with lime wedges on the side.

Optional: For extra contrast, quickly sear the tuna edges with a blowtorch for a minute and finish with an extra pinch of flaky sea salt before serving.