Ahi Tuna Recipe

Marinate

Pat the ahi tuna dry with paper towels. In a shallow dish, combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic, and 1 tsp black pepper. Place tuna in the marinade and turn to coat. Let sit at room temperature for 10 minutes (or up to 30 minutes refrigerated).

Sear

Heat a heavy skillet (cast-iron preferred) over high heat until just smoking. Add 1 tbs neutral oil and swirl to coat. Remove tuna from marinade, shake off excess, and place in the hot pan. Sear 45–60 seconds per side for rare center (adjust 1–2 minutes per side for medium). Do not move the tuna while searing to get a clean crust. Transfer to a cutting board and let rest 3–5 minutes before slicing thinly across the grain into 1/4-inch slices.

In a small saucepan or microwave-safe bowl, combine 3 tbs sweet chili sauce, 1 tsp soy sauce, and 1 tsp rice vinegar. Mix 1/2 tsp cornstarch with 1 tsp water to make a slurry and whisk into the sauce. Heat gently over low heat, stirring, until slightly thickened (1–2 minutes). Remove from heat and set aside. The glaze can be warmed just before serving.

In a small bowl or jar, combine 2 tbs rice vinegar, 1 tsp soy sauce, 1 tsp honey, 1 tsp toasted sesame oil, 3 tbs neutral oil, 1 tbs fresh lime juice, 1/2 tsp grated ginger, 1/4 tsp minced garlic, 1 tsp toasted sesame seeds, 1/4 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acidity or sweetness as desired.

In a large bowl, combine 4 cups mixed greens, 1 cup shredded green cabbage, 1/2 cup shredded purple cabbage, 1 cup julienned carrots, 1/2 cup cooked edamame, 1/2 cup thinly sliced red bell pepper, 1/2 cup thinly sliced yellow/orange bell pepper, 1/4 cup thinly sliced red onion, and the sliced jalapeño. Toss gently to mix.

Slice the avocado in half, remove the pit, and slice the flesh into 1/4-inch slices while still in the skin. Scoop out and fan or dice as preferred. Add avocado and 1/2 cup tortilla strips to the salad and toss lightly to combine, taking care not to mash the avocado.

Dress the salad: drizzle about half of the Asian sesame vinaigrette over the salad and toss to coat. Reserve remaining vinaigrette for individual plates or extra dressing. Taste and add more if desired.

Arrange plated salad or bowl: divide the dressed salad among 2–3 plates (see servings). Fan or lay the sliced seared ahi tuna over the top of each salad. Spoon the sweet chili glaze lightly over the tuna slices (about 1/2–1 tbs glaze per serving) so it glazes but does not soak the greens.

Garnish with chopped cilantro, sliced scallions, and lime wedges on the side. Serve immediately so tortilla strips remain crisp.