Seared Ahi Tuna Recipe

Prepare and season tuna

Pat the ahi tuna dry with paper towels. Season all sides evenly with kosher salt and freshly ground black pepper (about 1 tsp each). Lightly brush the sides with 1 tablespoon sesame oil to help seeds adhere.

Coat with sesame seeds

Place the toasted sesame seeds on a plate and press the tuna on both long sides so the seeds adhere, creating a thin crust. Leave the two short ends uncrusted.

Sear the tuna

Heat a heavy skillet (cast-iron or stainless steel) over high heat until smoking. Add 1 tablespoon neutral oil and swirl to coat. Carefully place the tuna loin in the pan and sear 45–60 seconds per side for rare (adjust 75–90 seconds per side for medium-rare). Use tongs to sear the short ends for 15–20 seconds each. Remove tuna to a cutting board and rest 2–3 minutes, then slice across the grain into 1/4-inch thick slices.

Whisk miso paste and grated fresh ginger in a medium bowl until smooth. Add rice vinegar, soy sauce/tamari, mirin, honey, and lime juice and whisk to combine. Slowly stream in 4 tablespoons neutral oil while whisking vigorously to emulsify. Whisk in 1 teaspoon toasted sesame oil and season to taste with 1 teaspoon salt or more if needed. Taste and adjust acidity or sweetness. Reserve 2 tablespoons for plating garnish and 3 tablespoons for tossing salad.

In a bowl combine julienned daikon, julienned jicama, thinly sliced red radish, chopped cilantro, and sliced green onion. Toss with 3 tablespoons of the prepared ginger-miso vinaigrette, 1 tablespoon fresh lime juice, and 1 teaspoon salt. Taste and adjust seasoning. Let sit 5 minutes so flavors meld.

Toss the pear matchsticks with 1 teaspoon lime juice to prevent browning. Gently toss or fan the avocado slices with the pear and 1/4 cup cilantro. Keep refrigerated until plating to maintain texture.

If using dried lotus root chips, transfer to a small bowl and season lightly with 1/4 teaspoon salt. If using fresh lotus root: rinse and peel the root, then slice very thinly (mandoline). Heat 1/2 cup neutral oil in a heavy skillet or pot to 350°F (175°C). Fry slices in batches until golden and crisp, about 1–2 minutes per batch. Drain on paper towels and season immediately with 1/4 teaspoon salt.

Spoon a generous bed of the radish–jicama salad onto each plate (divide evenly for servings). Neatly arrange the pear–avocado mixture beside or atop the salad. Fan slices of seared ahi tuna over the salad. Scatter crispy lotus root chips over and around the tuna for crunch. Drizzle about 1/2 tablespoon of reserved ginger-miso vinaigrette over the tuna and a little around the plate for visual appeal. Garnish with microgreens or baby cilantro and optional thin lime slices. Serve immediately.