Ahi Tuna Recipe

Marinate tuna

Pat the ahi tuna steaks dry with paper towels. In a shallow dish, whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp grated ginger, 1 tsp minced garlic and 1 tsp black pepper. Add the tuna and turn to coat. Let marinate at room temperature for 10–15 minutes (no more than 30 minutes) to avoid over-salting.

Sear tuna

Heat a heavy skillet or cast-iron pan over high heat until smoking. Add 1 tbs neutral oil and swirl to coat. Remove tuna from marinade (reserve marinade) and sear 1–1.5 minutes per side for rare center (adjust 2–3 minutes each side for medium). Do not move the tuna while searing to develop a crust. Transfer to a cutting board and let rest 3 minutes, then slice into 1/4-inch strips.

In a small bowl, whisk together 3 tbs sweet chili sauce, 1 tsp honey and 1 tsp lime juice until smooth. Microwave 10–15 seconds or warm over low heat if you prefer a thinner glaze. Reserve for drizzling over the seared tuna.

Whisk together 3 tbs neutral oil, 2 tbs rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, 1 tsp honey, 1/2 tsp grated ginger and 1/2 tsp minced garlic in a bowl. Stir in 1 tsp toasted sesame seeds, 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as needed. If desired, place in a jar and shake until emulsified.

In a large bowl, combine 4 cups mixed salad greens and 1 cup shredded green cabbage. Add 1 medium julienned carrot, 1 small thinly sliced red bell pepper, 1/4 cup thinly sliced red onion and 1/2 cup thawed edamame. Toss gently to combine.

Add avocado slices and jalapeño: Gently fold in the sliced avocado and 1/2 small thinly sliced jalapeño so they stay intact and don't mash.

Dress the salad: Drizzle about half of the prepared Asian sesame vinaigrette over the salad (reserve the rest for serving) and toss lightly to coat. Adjust amount to taste (approximately 1.5–2 tbs dressing per serving).

Plate and finish: Divide the dressed salad onto two plates or bowls. Arrange the sliced seared ahi tuna across the top. Drizzle sweet chili glaze over the tuna (about 1.5 tbs per serving) and sprinkle tortilla strips over the salad for crunch.

Garnish and serve: Sprinkle remaining sesame seeds and sliced scallions over the salad. Serve with lime wedges on the side and any remaining vinaigrette for those who want extra.