Wo-seared Ahi Tuna Salad Recipe

Prepare and Marinate Tuna

Remove the ahi tuna from the refrigerator 15 minutes before cooking so it comes closer to room temperature. Pat the tuna dry with paper towels. In a shallow dish, combine 2 tbs soy sauce, 1 tsp sesame oil and 1 tsp freshly ground black pepper. Place the tuna in the dish and turn to coat all sides. Let marinate briefly (5–10 minutes) — do not over-marinate or the exterior will become too dark and salty.

Toast Sesame Seeds

While the tuna rests, heat a small dry skillet over medium heat. Add 2 tbs toasted sesame seeds and toast, stirring or shaking, about 1–2 minutes until fragrant and lightly browned. Transfer to a small bowl and set aside.

Sear the Tuna

Heat a heavy skillet (cast iron preferred) over high heat until very hot, about 3–5 minutes. Add 2 tbs neutral oil and swirl to coat. Remove tuna from marinade and let excess drip off. Press the tuna gently into the toasted sesame seeds so the seeds adhere to the surface (cover all sides). Place the tuna in the hot skillet and sear without moving: 30–45 seconds per side for a rare center (adjust 60–90 seconds per side for medium rare depending on thickness). Use tongs to sear edges for 10–15 seconds if desired. Transfer the seared tuna to a cutting board and let rest 3 minutes before slicing. Season lightly with 1/2 tsp flaky sea salt.

Slice Tuna

Using a very sharp knife, slice the tuna crosswise into 1/4-inch to 1/2-inch thick slices. Keep slices together on the cutting board while assembling the salad for an attractive presentation.

In a small bowl or jar, whisk together 3 tbs low-sodium soy sauce, 2 tbs rice wine vinegar, 1 tbs fresh lime juice, 1 tsp sesame oil, 1 tsp honey, 1 tsp grated fresh ginger, and 1 tsp minced garlic. Slowly whisk in 2 tbs neutral oil until emulsified. Taste and adjust: add more honey if you want sweeter, more lime for acidity, or 1/4 tsp crushed red pepper flakes if you want heat. Reserve about 2 tbs of the dressing for drizzling over the sliced tuna at the end.

In a large bowl, combine 6 cups mixed salad greens, 1 cup thinly sliced cucumber, thinly sliced radishes, 2 thinly sliced scallions, and 1 cup cilantro leaves (if using). Gently toss with 2–3 tbs of the sesame-soy vinaigrette just until the leaves are lightly coated. Taste and add a little more dressing if needed. Arrange tossed greens on a serving platter or divide among 4 plates.

Fan or nest the sliced avocado over the dressed greens. If you prefer, squeeze a little lime juice on the avocado to prevent browning.

Arrange the sesame-crusted ahi slices over the dressed salad. Drizzle the reserved 2 tbs dressing over the tuna slices. Scatter any remaining toasted sesame seeds over the tuna and salad. Add crispy wonton strips or toasted sesame crackers if using for crunch. Garnish with extra scallion, cilantro sprigs, and lime wedges on the side.

Serve immediately so the tuna remains warm and rare in the center. Provide extra soy or dressing at the table if desired.