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Ahi Tuna Recipe

Name: Walk-On's Sports Bistreaux - Ridgeland Restaurants Ahi Tuna Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 lb ahi tuna loin; 2 tbs soy sauce (low-sodium preferred); 1 tsp sesame oil; 1 tbs fresh lime juice; 1 tsp garlic (minced); 1 tsp ground black pepper; 1 tbs neutral oil (canola or grapeseed) for searing; 4 cups mixed salad greens; 1 cup green cabbage (thinly shredded); 1 cup carrots (julienned or shredded); 3 oz edamame (shelled, cooked); 1 medium red bell pepper (thinly sliced); 0.25 medium red onion (thinly sliced); 0.5 medium jalapeño (thinly sliced, seeds optional); 1 medium avocado (ripe, sliced); 0.5 cup tortilla strips (store-bought or homemade); 3 tbs sweet chili sauce; 1 tsp honey; 1 tsp rice vinegar; 0.5 tsp cornstarch; 1 tbs water; 2 tbs rice vinegar; 1 tsp soy sauce; 1 tsp sesame oil; 3 tbs neutral oil (vegetable or grapeseed); 1 tsp honey or agave; 1 tbs fresh lime juice; 0.5 tsp ginger (grated); 0.5 tsp garlic (minced); 1 tsp toasted sesame seeds

Inspired by Walk-On's Sports Bistreaux - Ridgeland Restaurant

Time30m

Serves2

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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Ahi Tuna

1 lb ahi tuna loin

2 tbs soy sauce (low-sodium preferred)

1 tsp Toasted sesame oil

1 tbs Fresh lime juice

1 tsp Garlic (minced)

1 tsp ground black pepper

1 tbs neutral oil (canola or grapeseed) for searing

Salad Base & Vegetables

4 cups mixed salad greens

1 cup green cabbage (thinly shredded)

1 cup carrots (julienned or shredded)

3 oz edamame (shelled, cooked)

1 medium red bell pepper (thinly sliced)

1/4 medium red onion (thinly sliced)

1/2 medium jalapeño (thinly sliced, seeds optional)

1 medium avocado (ripe, sliced)

1/2 cup tortilla strips (store-bought or homemade)

Sweet Chili Glaze

3 tbs sweet chili sauce

1 tsp Honey

1 tsp Rice vinegar

1/2 tsp Cornstarch

1 tbs water

Asian Sesame Vinaigrette

2 tbs Rice vinegar

1 tsp Aged soy sauce

1 tsp Toasted sesame oil

3 tbs neutral oil (vegetable or grapeseed)

1 tsp honey or agave

1 tbs Fresh lime juice

1/2 tsp Ginger (grated)

1/2 tsp Garlic (minced)

1 tsp toasted sesame seeds

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Finishing & Optional

1/2 tsp sea salt or kosher salt

2 pieces Lime wedges

Method

Ahi Tuna

Marinate

Pat the ahi tuna dry with paper towels. In a small bowl combine 2 tbs soy sauce, 1 tsp sesame oil, 1 tbs lime juice, 1 tsp minced garlic, and 1 tsp black pepper. Place the tuna in a shallow dish, pour the mixture over it, and rub to coat. Let sit at room temperature for 10 minutes (or refrigerate for up to 30 minutes).

Sear

Heat 1 tbs neutral oil in a heavy skillet (cast iron preferred) over high heat until shimmering but not smoking. Pat off any excess marinade from the tuna, then place the tuna in the hot pan. Sear 45–60 seconds per side for rare (center cool and red), 75–90 seconds per side for medium-rare. Do not move the tuna while searing to develop a crust. Remove to a cutting board and let rest 3–4 minutes before slicing thinly across the grain into 1/4-inch slices.

Sweet Chili Glaze

In a small saucepan over low heat combine 3 tbs sweet chili sauce, 1 tsp honey, and 1 tsp rice vinegar. In a separate small bowl whisk 1/2 tsp cornstarch with 1 tbs water until dissolved, then stir into the saucepan. Warm gently, stirring, until slightly thickened, about 1–2 minutes. Remove from heat and keep warm.

Asian Sesame Vinaigrette

Whisk together 2 tbs rice vinegar, 1 tsp soy sauce, 1 tsp sesame oil, 3 tbs neutral oil, 1 tsp honey, 1 tbs lime juice, 1/2 tsp grated ginger, and 1/2 tsp minced garlic until emulsified. Stir in 1 tsp toasted sesame seeds and season with 1/4 tsp salt and 1/4 tsp black pepper. Taste and adjust acidity or sweetness as desired.

Salad Assembly

In a large bowl, combine 4 cups mixed greens, 1 cup shredded cabbage, 1 cup julienned carrots, 3 oz cooked edamame, thinly sliced red bell pepper, 1/4 medium thinly sliced red onion, and 1/2 sliced jalapeño. Toss gently with about 2–3 tbs of the Asian sesame vinaigrette to lightly coat the greens.

Divide the dressed salad among 2 plates (or bowls). Fan sliced avocado over the salad and arrange the seared ahi tuna slices on top.

Drizzle 1–2 tbs warm sweet chili glaze over the tuna slices for a glossy, sweet-spicy finish. Sprinkle tortilla strips over the salad for crunch and finish with an extra pinch of sea salt if desired. Serve with lime wedges alongside to squeeze over the tuna and greens.

Finishing Touches & Service

If preparing ahead: keep the tuna, glaze, and dressing separate from the salad to preserve texture. Reheat the glaze very briefly and sear the tuna just before serving. Assemble and serve immediately so tortilla strips remain crisp.