Seared Ahi Salad* Recipe

Cook and cool soba

Cook soba noodles according to package directions until al dente (usually 4–5 minutes). Drain, rinse under cold water to stop cooking and remove starch, toss lightly with 1 tsp neutral oil to prevent sticking, then chill.

Blanch edamame and green beans

Bring a medium pot of salted water to a boil. Add edamame and blanch 1 minute if thawed (or 2–3 minutes if still partially frozen). Remove with a slotted spoon and transfer to an ice bath. In the same boiling water, blanch trimmed green beans 2 minutes until bright green and tender-crisp, then shock in the ice bath. Drain and pat dry.

Prepare Napa cabbage and avocado

Thinly slice Napa cabbage and place in a large bowl. Halve and pit the avocado, slice into 1/4-inch slices or cubes, and toss gently with a squeeze of lime juice (from the vinaigrette lime amount) to prevent browning. Set aside.

Make sweet chili vinaigrette

In a small bowl or jar, combine sweet chili sauce (3 tbsp), rice wine vinegar (2 tbsp), soy sauce (1 tbsp), lime juice (1 tbsp), neutral oil (2 tbsp), toasted sesame oil (1 tsp), grated ginger (1 tsp), minced garlic (1 clove), and Sriracha (1 tsp). Whisk or shake vigorously until emulsified. Taste and add a pinch of salt if needed.

Season and sear tuna

Pat ahi tuna dry and season both sides with kosher salt and black pepper (approx. 1 tsp each total). Heat a heavy skillet (preferably cast iron) over high heat until smoking. Add 1 tbsp sesame oil and swirl to coat. Place tuna in the pan and sear 40–60 seconds per side for rare center (depending on thickness), turning once with tongs. Remove from pan and let rest 2–3 minutes. Slice thinly across the grain into 1/4-inch slices.

Assemble salad

In the large bowl with Napa cabbage, add chilled soba, blanched edamame, blanched green beans (cut into bite-sized pieces if long), sliced avocado, and most of the scallions (reserve a pinch for garnish). Toss gently with about 3–4 tbsp of the sweet chili vinaigrette to coat — add more to taste but start conservatively to avoid sogginess.

Plate and garnish

Divide the salad mixture between two plates or bowls. Fan sliced seared ahi over the top. Sprinkle crispy wonton strips, toasted sesame seeds, remaining scallions, and place 1 tbsp pickled ginger per plate at the side. Drizzle an additional 1 tsp toasted sesame oil or 1 tbsp vinaigrette around the plate if desired. Serve immediately so the tuna remains rare and wontons stay crisp.