Ahi Tuna Recipe

Marinate

Pat the ahi tuna dry with paper towels. In a small bowl combine 3 tbs soy sauce, 1 tsp sesame oil, 1 tbs lime juice, and 1 tsp black pepper. Place the tuna in a shallow dish or resealable bag and pour the marinade over it, turning to coat. Marinate at room temperature for 10 minutes (no more than 20 minutes) to flavor the exterior without cooking through.

Prepare sesame crust (optional)

If using sesame seeds, spread 2 tbs toasted sesame seeds on a plate. After marinating, press all sides of the tuna lightly into the seeds so they adhere to the surface.

Sear

Heat a heavy skillet or cast-iron pan over high heat until smoking hot. Add 2 tbs neutral oil and swirl. Place the tuna in the pan and sear 30–45 seconds per side for a rare center (adjust 60–90 seconds per side for medium-rare). Use tongs to sear the edges briefly so all faces have a light crust. Remove to a cutting board and let rest 2–3 minutes. Slice crosswise into 1/4-inch thick slices right before plating.

In a small bowl whisk together 4 tbs sweet chili sauce, 1 tbs rice vinegar, 1 tsp honey, 1 tsp low-sodium soy sauce, 1 tsp grated ginger, 1/2 tsp minced garlic, 1/2 tsp sesame oil and 1 tbs water. Taste and adjust: add more chili sauce for sweetness/heat, more vinegar for brightness, or a splash of water to thin. Reserve about 1–2 tbs of the glaze for brushing the tuna; the rest will dress the salad.

Optional finishing glaze: If you prefer a slightly stickier glaze on the tuna, warm 1–2 tbs of the mixed glaze in a small saucepan for 1 minute over medium-low heat until slightly syrupy, then brush over the seared tuna slices just before serving.

In a large bowl combine 5 cups mixed greens, 1 cup thinly sliced red cabbage, 1 cup shredded carrots, 1 cup cooked edamame, 1/2 cup thinly sliced red bell pepper, 1/4 cup thinly sliced red onion, and the thinly sliced jalapeño (use less if you want mild heat). Toss gently to mix.

Add the prepared dressing (most of the sweet chili dressing, reserving a little to brush on the tuna) and toss until the vegetables are lightly coated. Taste and adjust seasoning with a pinch of salt if needed.

Divide the dressed salad among 2 plates or bowls. Fan or lay the sliced seared ahi across the top of each salad. Arrange sliced avocado and sprinkle 1/2 cup tortilla strips across both salads (about 1/4 cup per serving).

Brush the reserved warmed glaze over the tuna slices if using. Sprinkle extra toasted sesame seeds, thinly sliced scallions, and flaky sea salt over the dish. Serve with lime wedges on the side; squeeze before eating.