Seared Ahi Tuna Salad Recipe

Prepare vegetables

Wash and thoroughly dry the mixed salad greens. Shred the red cabbage thinly. Peel and seed the cucumber, then cut into julienne strips. Thinly slice the radishes. Slice the avocado just before assembly to prevent browning. Separate and thinly slice the scallions, keeping whites and greens separate. Toast sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; set aside to cool.

In a large bowl, combine the mixed salad greens, shredded red cabbage, julienned cucumber, sliced radishes and scallion greens. Keep avocado and toasted sesame seeds aside for final plating.

Make the vinaigrette

In a small bowl or jar, combine rice vinegar, soy sauce, lime juice, grated ginger, minced garlic, honey, sesame oil and neutral oil. Add crushed red pepper flakes if using. Whisk or shake vigorously until emulsified. Taste and adjust seasoning with salt or additional honey/lime to balance acidity and sweetness. Set aside at room temperature.

Season the tuna

Pat the ahi tuna loin dry with paper towels. Brush the fish lightly with soy sauce and sesame oil, then sprinkle with freshly ground black pepper to evenly coat. Let rest at room temperature for 5 minutes while heating the pan.

Sear the tuna

Heat a heavy skillet (cast iron recommended) over high heat until very hot. Add the neutral high‑smoke oil and swirl to coat. Carefully place the tuna loin in the pan and sear for 30–45 seconds per side for a rare center (longer if you prefer medium). Use tongs to sear the edges briefly (about 10–15 seconds) so the tuna has an even crust. Remove from heat and let rest on a cutting board for 2 minutes.

Slice the tuna

Using a very sharp knife, slice the tuna crosswise into 1/4-inch thick slices. Arrange slices on a plate and sprinkle with the toasted sesame seeds and a few scallion whites for color.

Toss the salad mixture lightly with about two-thirds of the vinaigrette (reserve the rest to drizzle). Taste and add more dressing if needed; you want the greens lightly coated, not soggy.

Divide the dressed salad among two plates (or one large platter for sharing). Fan the sliced seared ahi tuna over the top of each salad. Arrange avocado slices alongside or on top. Drizzle the reserved vinaigrette over the tuna and avocado. Garnish with remaining scallion greens, cilantro leaves (if using), and an extra pinch of sesame seeds.

Serve immediately so the tuna remains warm at the edges and rare in the center. Offer extra soy sauce or lime wedges on the side.