Seared Ahi Saku Recipe

Prep tuna

Pat the ahi saku block very dry with paper towels. Trim any uneven edges so you have a uniform rectangular block for even searing.

Mix kosher salt, black pepper, smoked paprika and ground cumin in a small bowl. Sprinkle the spice mixture evenly over all sides of the tuna, pressing gently so it adheres (reserve a pinch for finishing if desired).

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 2 tbs neutral oil and swirl to coat. When the oil shimmers, place the tuna block in the pan and sear for 20–30 seconds per side, just long enough to develop a dark crust while keeping the center rare. Rotate to sear all sides, including the edges, for a total sear time of about 1.5–2 minutes.

Remove tuna to a cutting board and let rest 2 minutes. Using a very sharp knife, slice the tuna thinly across the grain into 1/8–1/4-inch slices. Keep slices slightly fanned on the board or transfer directly to plates.

Combine sweet chili sauce, soy sauce, rice vinegar, grated ginger and garlic, lime juice, sesame oil and red pepper flakes in a small bowl.

Whisk in 2 tbs neutral oil in a steady stream to create a glossy emulsion. Taste and adjust: add a little more lime for acidity, more sweet chili for sweetness/heat, or a pinch of salt if needed.

Stir in toasted sesame seeds. Keep at room temperature until plating. If making ahead, refrigerate and gently re-whisk before using.

Prepare cucumber and mango: peel and halve the cucumber lengthwise, remove seeds if large, and slice into thin half-moons to equal about 1/2 cup. Peel and dice the mango into small matchsticks or small dice to equal about 1/2 cup.

Arrange sliced tuna on serving plates in a single layer or slightly overlapped. Spoon the sweet chili–soy emulsion lightly over the tuna (about 1–2 tbs per plate), leaving some sauce for drizzling on the side.

Scatter cucumber and mango pieces over and around the tuna. Sprinkle sliced scallions, microgreens or cilantro, and flaky sea salt over the dish. Finish with an extra pinch of toasted sesame seeds if desired and serve with lime wedges on the side.

Serve immediately so the tuna remains rare in the center. Recommend pairing with steamed rice or a simple green salad if desired.