Ahi Tuna Recipe

Marinate the tuna

Pat the ahi tuna dry with paper towels. In a shallow dish combine 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger and 1 minced garlic clove. Place the tuna in the marinade and turn to coat. Marinate at room temperature for 10 minutes (do not over-marinate for texture).

Season and sear

Remove tuna from marinade and pat lightly to remove excess liquid. Season all sides with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper. Heat 1 tbs neutral oil in a heavy skillet (cast iron recommended) over high heat until shimmering but not smoking. Sear the tuna 45–60 seconds per side for a rare center (about 125°F/52°C), 90 seconds per side for medium-rare. Use tongs to sear the edges briefly to color the sides. Remove and rest 3–5 minutes before slicing thinly across the grain into 1/4-inch slices.

While the tuna rests, whisk together 1/4 cup sweet chili sauce, 1 tsp soy sauce, 1/2 tsp lime juice and 1 tsp water in a small bowl. Taste and adjust balance (add a touch more lime for brightness or more chili sauce for sweetness/spice). Set aside.

In a jar or small bowl combine 2 tbs rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, 3 tbs neutral oil, 1 tsp honey, 1 tsp fresh lime juice, 1/2 tsp grated ginger, 1/2 minced garlic clove, 1 tsp sesame seeds, 1/4 tsp salt and a pinch (1/8 tsp) black pepper. Whisk or shake until emulsified. Taste and adjust seasoning. Refrigerate until ready to dress the salad.

In a large bowl or on individual plates combine 4 cups mixed greens and 1 cup shredded cabbage. Toss lightly with about half of the Asian sesame vinaigrette to lightly coat (reserve extra dressing to finish at the table).

Arrange the tossed greens in the center of the serving dish. Fan or nestle sliced avocado down one side of the salad. Scatter 1/2 cup cooked edamame, 1/2 cup shredded carrots, 1/2 cup thinly sliced red bell pepper, 1/4 cup thinly sliced red onion and the thin jalapeño slices over the greens. Sprinkle 1/2 cup tortilla strips over the top for crunch.

Place the sliced seared ahi tuna across the salad. Drizzle 1–2 tbs of the sweet chili glaze over the tuna slices for a glossy, sweet-spicy finish. Finish with a light drizzle of additional Asian sesame vinaigrette if desired.

Garnish with chopped cilantro (optional), sesame seeds (from the vinaigrette if desired), and lime wedges on the side for squeezing. Serve immediately so tortilla strips stay crisp and tuna remains warm in the center.