Ahi Tuna Recipe
seared ahi tuna, mixed greens, cabbage, tortilla strips, avocado, edamame, carrots, red onions, bell peppers, jalapeños, sweet chili glaze, asian sesame vinaigrette
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Ingredients
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Salad
Ahi Tuna
Sweet Chili Glaze
Asian Sesame Vinaigrette
Garnish & finishing
Method
Ahi Tuna
Marinate tuna
Pat tuna steaks dry. In a shallow dish combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tbs lime juice and 1/2 tsp black pepper. Add tuna and turn to coat. Marinate 10 minutes at room temperature (no more than 20 minutes). If using sesame seeds, press them onto the exterior of the steaks now.
Sear tuna
Heat a heavy skillet (cast-iron or stainless) over high heat until very hot. Add 1 tsp neutral oil and swirl. Place tuna steaks in pan and sear 30–45 seconds per side for rare (longer for medium; about 1–1.5 minutes per side). Do not move while searing to develop a good crust. Remove and rest on a cutting board 3–5 minutes. Slice thinly across the grain into 1/4-inch slices.
Sweet Chili Glaze
Combine 1/4 cup sweet chili sauce, 1 tsp rice vinegar, 1 tsp honey and 1/2 tsp minced garlic in a small saucepan. Warm over low heat just until combined and slightly thickened, about 2–3 minutes. Remove from heat and set aside. Alternatively, whisk in a small bowl if you prefer no heat.
Asian Sesame Vinaigrette
Whisk together 3 tbs neutral oil, 1 tbs soy sauce, 1 tbs rice vinegar, 1 tsp sesame oil, 1 tsp honey, 1 tsp lime juice, 1/2 tsp grated ginger, 1/4 tsp minced garlic and 1/4 tsp salt until emulsified. Taste and adjust acidity or sweetness as needed. Keep chilled until ready to dress the salad.
Salad Assembly
In a large bowl, combine 4 cups mixed greens and 1 cup thinly sliced red cabbage. Add 1 cup cooked edamame, 1 cup julienned carrots, 1/4 cup sliced red onion, 1/2 cup each sliced red and yellow bell peppers, and 1/2 sliced jalapeño. Toss gently to combine.
Add diced avocado and toss very gently to avoid mashing. Drizzle about half of the Asian sesame vinaigrette over the salad and toss lightly to coat. Reserve remaining vinaigrette for individual plates.
Divide the dressed salad between two plates or bowls. Fan or arrange sliced seared ahi across the top of each salad.
Drizzle 1/2–1 tbs sweet chili glaze over the tuna slices on each plate for a sweet-spicy highlight. Scatter 1 cup tortilla strips across the salads for crunch.
Garnish with sliced scallions, toasted sesame seeds, and lime wedges. Serve immediately with remaining vinaigrette on the side.