Ahi Tuna Recipe

Prep tuna

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

Coat with sesame

Spread the sesame seeds on a plate and press both large faces and edges of the tuna into the seeds to form an even coating. Shake off excess.

Sear tuna

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat. Place the tuna in the pan and sear without moving: 30–45 seconds per side for rare (adjust 60–90 seconds per side for medium). Use tongs to sear the edges for 10–15 seconds if desired. Remove to a cutting board and let rest 3 minutes, then slice into 1/4"–1/2" thick slices across the grain.

Whisk together the sweet chili sauce, soy sauce, rice vinegar, and water in a small bowl until smooth. Taste and adjust: add a pinch of soy for saltiness or a drop more rice vinegar for brightness. Set aside.

In a jar or bowl combine toasted sesame oil, neutral oil, rice vinegar, soy sauce, honey, grated ginger, minced garlic, sesame seeds, lime juice, salt, and pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning. Keep chilled until ready to dress the salad.

If using frozen edamame, ensure it is thawed and patted dry. In a large bowl, add mixed salad greens and sliced cabbage. Toss with shredded carrots, sliced red bell pepper, thinly sliced red onion, sliced jalapeño, edamame, and half of the diced avocado.

Drizzle about 2–3 tablespoons of the Asian sesame vinaigrette over the salad and toss gently to coat. Adjust amount to taste; reserve remaining vinaigrette for serving.

Arrange the dressed salad on plates or a serving platter. Fan the sliced seared ahi tuna over the top. Drizzle the sweet chili glaze over the tuna slices (about 1 teaspoon per slice, or to taste).

Scatter tortilla strips and the remaining diced avocado around the plate. Sprinkle additional sesame seeds and sliced scallions on top. Serve with lime wedges to squeeze over the tuna and salad.

Serve immediately so the tuna stays rare and the tortilla strips remain crunchy. Leftover vinaigrette will keep refrigerated up to 3 days. Cooked seared tuna is best eaten the same day; store slices refrigerated up to 24 hours tightly wrapped.