Ahi Tuna Salad Recipe

Trim and thinly slice the napa cabbage into roughly 1/4-inch strips; measure 4 cups packed. Julienne the carrot into matchsticks and trim the bean sprouts. Place cabbage, carrot and bean sprouts in a large mixing bowl.

Add sliced scallions and cilantro (if using). Toss gently to combine and set aside in the refrigerator while you prepare the tuna and dressing so the vegetables stay crisp.

In a small bowl or jar combine 2 tbsp low-sodium soy sauce, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 tsp mirin (or honey), 1 tsp fresh lime juice, 1 tsp grated ginger and 1/2 tsp minced garlic.

Add 1 tsp toasted sesame seeds, 1 tsp neutral oil (optional, helps emulsify), and season with 1/4 tsp salt and 1/4 tsp black pepper. Whisk or shake vigorously until combined and slightly emulsified. Taste and adjust acidity or salt as needed.

Pat the 12 oz ahi tuna dry with paper towel. Lightly season all sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.

Brush tuna very lightly with 1 tsp neutral oil. Press 2 tbsp furikake evenly onto the top and sides of the tuna so it adheres and forms a thin crust. Reserve 1 tbsp furikake for finishing.

Heat a heavy skillet (cast iron or stainless) over high heat until smoking hot. Add a thin film of oil if needed (a few drops). Place the tuna in the pan and sear 20–30 seconds per side to create a crust from the furikake, aiming for rare to medium-rare interior (adjust time for thickness).

Remove tuna to a cutting board and let rest 1–2 minutes. This keeps the interior tender and allows carryover cooking to stop.

Toss the prepared cabbage, carrot and bean sprouts with the dressing until evenly coated (use as much dressing as you like; reserve a little for drizzling later). Taste and adjust seasoning.

Slice the rested tuna across the grain into 1/4-inch thick slices. Arrange the dressed salad on a serving platter or divide among plates and fan the tuna slices over the top.

Sprinkle the reserved 1 tbsp furikake and the extra 1 tbsp furikake garnish over the tuna and salad. Finish with a small pinch of toasted sesame seeds if desired and place lime wedges alongside for squeezing.

Serve immediately while tuna is still slightly warm outside and rare inside. Leftovers: keep components separate (tuna and dressed greens) and consume within 24 hours for best texture.