Ahi Tuna Recipe

Bring tuna to temp and season

Remove the ahi from the refrigerator 20–30 minutes before cooking to come closer to room temperature. Pat the loin dry with paper towels. Season all sides evenly with kosher salt and coarsely ground black pepper.

Sear tuna

Heat a heavy skillet (cast-iron preferred) over high heat until smoking point is near. Add 2 tablespoons olive oil and swirl. Sear the tuna 45–60 seconds per side for rare (internal ~115–120°F / 46–49°C), adding an extra 15–30 seconds per side if you prefer medium-rare. Do not move the fish while searing to get a good crust. Transfer to a cutting board and rest 3–4 minutes before slicing.

Slice

Using a sharp knife, slice the tuna crosswise into 1/4"–1/2" thick slices. Keep warm while finishing sauces and sides.

Combine the diced tomatoes, chopped capers, 1 tablespoon minced shallot, 2 tablespoons chopped parsley, 1 tablespoon white balsamic vinegar, 2 tablespoons extra-virgin olive oil, 1 teaspoon lemon juice, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl. Stir to combine and taste-adjust seasoning. Let sit at room temperature for 10–15 minutes to meld flavors. Refrigerate if not using within 30 minutes.

Sauté shallot and deglaze

In a small saucepan over medium heat, add 1 teaspoon minced shallot and 1 tablespoon crushed green peppercorns. Cook 30–45 seconds until fragrant. Add 1/4 cup dry white wine and increase heat to medium-high to reduce by about half (2–3 minutes).

Make sauce

Add 1/4 cup fish or vegetable stock and simmer briefly. Reduce heat to low and stir in 1/4 cup heavy cream. Let the sauce warm gently and thicken slightly (2–3 minutes). Whisk in 1 tablespoon cold butter, 1 teaspoon white balsamic vinegar and 1/4 teaspoon salt. Taste and adjust seasoning. Keep warm; the sauce should be creamy with visible green peppercorns.

Cook potatoes

Place the potato chunks in a medium saucepan and cover with cold water by 1 inch. Add 1/2 teaspoon salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are fork-tender, about 12–15 minutes.

Mash and season

Drain the potatoes well and return to the warm pot. Add 2 tablespoons butter and 1/2 cup warm milk. Mash to desired consistency (use ricer for smoother texture). Season with 3/4 teaspoon salt and 1/4 teaspoon black pepper. Keep warm until plating.

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add 1 teaspoon sliced garlic and cook 30 seconds until fragrant but not browned. Add the 6 oz baby spinach or kale, season with 1/4 teaspoon salt and sauté, stirring, until just wilted (2–3 minutes). Finish with 1/2 teaspoon fresh lemon juice and transfer to a warming tray or plate.

To plate, place a generous spoonful of mashed potatoes (starch du jour) slightly off-center. Arrange a portion of sautéed greens beside the potatoes. Fan 4–6 slices of seared ahi over the potatoes or alongside the greens.

Spoon 1–2 tablespoons of the tomato-caper relish over or beside the tuna slices. Drizzle 2–3 tablespoons of warm green peppercorn sauce around the plate and a teaspoon of extra-virgin olive oil over the fish. Sprinkle flaky sea salt and garnish with microgreens or chopped chives.

Serve immediately so the tuna remains rare inside and the sauce is warm.