Wo-seared Ahi Tuna Salad Recipe

Prep tuna

Pat the ahi tuna dry with paper towels. Trim any sinew and shape into a neat rectangular steak if needed. Season all sides lightly and evenly with kosher salt and freshly ground black pepper.

Heat pan

Place a heavy skillet (preferably cast iron or stainless steel) over high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl to coat. The oil should shimmer but not smoke excessively.

Sear

Place the tuna in the hot pan and press briefly to ensure even contact. Sear for 30–45 seconds per side for a rare center (total 1.5–2 minutes if turning each side once). For medium-rare, sear 60 seconds per side. Rotate the tuna to sear all exposed faces (a quick 15–20 second sear on the edges) so you get a thin cooked crust while keeping the interior pink.

Rest and slice

Transfer the tuna to a cutting board and rest 2 minutes. Using a very sharp knife, slice the tuna thinly against the grain into 1/4-inch slices. Sprinkle the toasted sesame seeds over the slices or press them lightly on the edges if desired.

In a small bowl or jar, combine fresh lime juice, soy sauce, rice wine vinegar, grated ginger, minced garlic, honey, and prepared wasabi paste. Whisk or shake to combine.

Slowly stream in the 2 tablespoons neutral oil while whisking to emulsify. Whisk in the toasted sesame oil. Season to taste with salt and black pepper. If the dressing is too sharp, add another 1/2 teaspoon honey; if too thick, thin with 1 teaspoon water. Taste and adjust wasabi for heat.

In a large bowl, combine the mixed baby greens, sliced cucumber, halved cherry tomatoes, sliced avocado, and thinly sliced red onion. Toss gently to distribute ingredients without bruising the avocado.

Add 2 tablespoons of the wasabi-citrus dressing to the greens and toss lightly to coat. Reserve the remaining dressing for the tuna and individual plates.

Divide the dressed salad between two plates (or one large shallow bowl). Fan the seared ahi tuna slices across the top of each salad.

Drizzle 1 teaspoon of the remaining dressing over the tuna slices for shine and flavor. Garnish with microgreens or cilantro and a squeeze of lime wedge. Serve immediately.