Seared Tuna Salad Recipe

Wash and dry the spring mix thoroughly; spin or pat dry. Halve the cherry tomatoes. Thinly slice the radishes (use a mandoline or very sharp knife) and keep them in cold water briefly if you want extra crispness. Reserve the sliced vegetables in the refrigerator while you prepare other components.

Toss the spring mix, halved cherry tomatoes, sliced radishes and chopped chives (if using) lightly just before plating with a small amount of the smoked tomato vinaigrette (about 1 to 1 1/2 tablespoons) so the greens are lightly coated but not soggy.

Heat a small nonstick skillet over medium heat and add 1 teaspoon neutral oil. When shimmering, place the prosciutto slices flat in the skillet. Fry for 1.5–2 minutes per side until crisp and slightly browned. Drain on paper towels and break into 3–4 bite-sized pieces. Reserve for garnish.

In a small bowl or jar combine smoked tomato purée, champagne vinegar, Dijon mustard, honey and minced garlic. Whisk to combine.

Slowly whisk in the extra-virgin olive oil in a steady stream until emulsified. Season with salt and black pepper to taste. Taste and adjust balance — add a little more honey if too acidic, or a splash more vinegar if you want brightness. Set aside at room temperature.

Pat the ahi tuna dry with paper towels. Season all sides with kosher salt and black pepper.

Lightly press the tuna on all sides with the togarashi so it forms an even, thin crust. Use about 1 teaspoon total, pressing to adhere without overpowering the fish.

Searing

Heat a heavy skillet (cast iron or stainless steel) over high heat until very hot. Add 1 tablespoon neutral oil and swirl to coat. When the oil is smoking lightly, carefully place the tuna steak in the pan. Sear without moving for 30–45 seconds to develop a dark crust, then flip and sear the other side 30–45 seconds. For a 1–1.25" thick steak this yields a rare center (adjust to 60–90 seconds per side for medium-rare). Remove from pan and let rest 1–2 minutes.

Using a sharp knife, slice the tuna against the grain into 1/4"–1/3" thick slices. Arrange slices on a cutting board and season lightly with a small pinch of flaky salt if desired.

Divide the lightly dressed spring mix and vegetables among 2 plates (about 2.5 cups per serving). Fan 6 tuna slices across each salad, or place a small stack of slices in the center.

Scatter fried prosciutto pieces over the salads and add any remaining whole or halved cherry tomatoes for visual balance.

Drizzle each portion with about 1/2 teaspoon chili oil (more if you like heat) and a few drops of sesame oil if using. Spoon any remaining smoked tomato vinaigrette around the plate or lightly over the greens (about 1 tablespoon per plate).

Optional: finish with a light sprinkle of togarashi over the tuna slices and freshly cracked black pepper. Serve immediately so the tuna remains warm/just-seared and the prosciutto stays crisp.