Ahi Tuna Recipe

Marinate

Pat the ahi tuna steaks dry with paper towels. In a shallow dish combine 2 tbs soy sauce, 1 tsp rice vinegar, 1 tsp sesame oil and 1 tsp freshly ground black pepper. Place steaks in the marinade and turn to coat. Marinate at room temperature for 10 minutes (no more than 15).

Sear

Heat a heavy skillet or cast-iron pan over high heat until very hot. Add 1 tbsp neutral oil and swirl to coat. Sprinkle 1 tsp kosher salt over both sides of the tuna. Sear the tuna steaks 45–60 seconds per side for rare center (about 125°F), 75–90 seconds per side for medium-rare. Do not move the steaks while searing to get a good crust. Remove from heat and let rest on a cutting board 3–4 minutes, then slice thinly against the grain into 1/4-inch slices.

In a large bowl combine 4 cups mixed salad greens, 1 cup thinly sliced cabbage, 1 cup julienned carrots, 1 cup cooked shelled edamame, 1 small thinly sliced red bell pepper, 1/4 cup thinly sliced red onion and sliced jalapeño. Toss gently to mix.

Arrange the salad on serving plates or one large platter. Fan the sliced avocado over the salad and scatter the 1/2 cup tortilla strips on top for crunch.

Whisk together 3 tbs sweet chili sauce, 1 tsp lime juice and 1/2 tsp soy sauce in a small bowl. Taste and adjust: add more lime for brightness or more chili sauce for sweetness/heat. Drizzle 1–2 tbs of this glaze over the sliced tuna just before serving to add a glossy sweet-spicy finish.

In a jar or small bowl combine 3 tbs rice vinegar, 1 tsp soy sauce, 1 tsp toasted sesame oil, 3 tbs neutral oil, 1 tsp honey, 1/2 tsp grated fresh ginger, 1/2 tsp minced garlic, 1 tsp sesame seeds, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Whisk or shake vigorously until emulsified. Taste and adjust—add more honey to sweeten or more rice vinegar for tang.

Dress the salad lightly with about 3–4 tbs vinaigrette (or to taste) and toss gently so greens are coated but not soggy. Reserve a small amount of vinaigrette to serve on the side if desired.

Place the seared, sliced ahi tuna atop the dressed salad. Spoon the sweet chili glaze over the tuna slices. Garnish with lime wedges and microgreens or cilantro. Serve immediately so tuna is still warm/rare and tortilla strips stay crisp.