Seared Ahi Tuna Salad Recipe

Prepare and season tuna

Pat the ahi tuna steaks dry with paper towels. Rub both sides with kosher salt and freshly ground black pepper. Press sesame seeds onto both faces of the steaks so they adhere and form a crust.

Preheat pan

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat the pan.

Sear the tuna

Place the tuna steaks in the hot pan. Sear without moving for 45–60 seconds to achieve a dark, crisp sesame crust. Flip and sear the other side 30–45 seconds for rare center (adjust to 1–1.5 minutes per side for medium). Total cook time depends on steak thickness (about 1–2 minutes total for rare).

Rest and slice

Remove tuna from the pan and transfer to a cutting board. Let rest 2 minutes. Using a sharp knife, slice the tuna thinly on a bias into 1/4-inch slices. Keep warm or chill briefly if you prefer cooler tuna for the salad.

Combine soy sauce, rice vinegar, sesame oil, neutral oil, honey, grated ginger, minced garlic, lime juice, and red pepper flakes in a bowl or jar. Whisk vigorously until emulsified or shake in a jar with a tight lid. Taste and adjust: add more honey for sweetness, more lime for brightness, or more soy for salt. Set aside.

In a large bowl, add the mixed salad greens. Add the sliced cucumber, halved cherry tomatoes, thinly sliced red onion, and sliced avocado. Toss gently to combine so avocado doesn’t mash.

Drizzle about half of the dressing over the salad and toss lightly to coat. Reserve remaining dressing to serve at the table in case guests want more.

Arrange the dressed salad on plates or a platter. Fan the sliced seared ahi tuna across the top of the salad.

Garnish with sliced green onions and toasted almonds or seeds. Finish with a light pinch of flaky sea salt and a crack of black pepper over the tuna if desired.

Serve immediately so the tuna stays at the desired doneness. Pass extra dressing on the side.