Sushi Grade Ahi Tuna Recipe

Prepare tuna

Pat the sushi-grade ahi tuna dry with paper towels. Trim any thin edges so the steak is an even thickness (about 1 to 1 1/2 inches) for even cooking.

Season all sides lightly with kosher salt and freshly ground black pepper.

Spread the sesame seeds on a shallow plate. Brush the tuna lightly with 1 tablespoon of neutral oil, then press each side into the sesame seeds so seeds adhere evenly to all faces and edges. Use your hands to press firmly but gently.

Let the coated tuna rest at room temperature for 10 minutes while you prepare the slaw and heat the grill or skillet.

Heat a heavy skillet or cast-iron pan over high heat until smoking hot, or preheat a gas grill to high. Add the remaining 1 tablespoon neutral oil to the pan and swirl to coat.

Sear the tuna 1 to 1 1/2 minutes per side for rare (internal temperature ~115-120°F / 46-49°C), 2 minutes per side for medium-rare. Rotate the tuna to sear the edges briefly if needed (about 15–20 seconds). Avoid overcooking — tuna is best served rare to medium-rare.

Remove tuna from heat and transfer to a cutting board. Let rest 3 minutes to allow carryover cooking, then slice crosswise into 1/4-inch to 1/2-inch thick slices.

In a large bowl combine shredded green cabbage, red cabbage, julienned carrot, sliced red bell pepper, scallions, and chopped cilantro.

In a small bowl whisk together rice vinegar, sweet chili sauce, soy sauce, sesame oil, and fresh lime juice until smooth. Taste and season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Adjust sweetness or acidity by adding a little more sweet chili sauce or rice vinegar to taste.

Pour the dressing over the slaw and toss thoroughly to coat. Let the slaw sit for 5–10 minutes so flavors marry; toss again just before plating.

Arrange a bed of the sweet chili Asian slaw on each plate or on a shared platter.

Fan sliced sesame-crusted tuna over the slaw. Drizzle 1 teaspoon toasted sesame oil lightly over the tuna if using, and spoon or lightly drizzle soy sauce (about 1/2 tablespoon per serving) over or beside the fish.

Place small mounds of pickled ginger and a dab of wasabi on the plate. Garnish with microgreens or extra cilantro and lime wedges.

Serve immediately while tuna is warm and slaw is crisp. Provide extra soy sauce, sweet chili sauce, pickled ginger, and wasabi at the table as desired.