Wo-seared Ahi Tuna Salad Recipe

Prep and marinate

Pat the 10 oz ahi tuna loin dry with paper towels. In a shallow dish combine 2 tbs soy sauce, 1 tsp sesame oil and 1 tsp freshly ground black pepper. Add the tuna and turn to coat. Marinate at room temperature 10 minutes (no longer than 20 minutes).

Coat with sesame

Place 2 tbs toasted sesame seeds on a plate. Remove tuna from marinade and press sesame seeds onto the top and sides to form an even crust on the exterior while leaving the center mostly bare for rare interior.

Sear the tuna

Heat a heavy skillet (cast iron preferred) over high heat until smoking hot. Add 1 tsp neutral oil and swirl. Sear tuna 20–30 seconds per side for rare (adjust 45–60 seconds for medium-rare), rotating to brown all sides and maintain a rare center. Total searing time should be about 1–2 minutes. Transfer to a cutting board and rest 3 minutes, then slice thinly across the grain into 1/4-inch slices.

While the tuna rests, make the dressing. In a bowl or jar combine 1/2 cup fresh orange juice, 2 tbs rice vinegar, 1 tbs soy sauce, 1 tsp honey, 1/2 tsp wasabi paste, 1/2 tsp grated fresh ginger, 3 tbs extra-virgin olive oil, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Whisk vigorously (or shake in a jar) until emulsified. Taste and adjust: add a little more wasabi for heat, honey for sweetness, or vinegar for brightness.

In a large bowl combine 6 cups mixed salad greens, 1 cup thinly sliced cucumber, 1 cup halved cherry tomatoes, 1/4 cup very thinly sliced red onion and 2 tbs cilantro if using. Toss gently to combine.

Add the dressing to the salad: drizzle roughly 3–4 tbs (or to taste) of the wasabi-orange vinaigrette over the greens and toss gently to coat evenly. Reserve extra dressing to serve with plated salad if desired.

Arrange the dressed salad on two plates (or one large platter). Fan the sliced seared ahi tuna across the top of the greens. Add sliced avocado on each plate and sprinkle any remaining toasted sesame seeds over the tuna and salad. Garnish with microgreens or extra cilantro and lime wedges on the side.

Serve immediately while tuna is still slightly warm. Provide extra dressing and lime wedges at the table. Leftover tuna can be refrigerated, covered, and used within 24 hours but is best served fresh.