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
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ahi Tuna
Salad Base & Toppings
Sweet Chili Glaze
Asian Sesame Vinaigrette
Finishing & Optional
Method
Ahi Tuna
Prep tuna
Pat the ahi tuna steaks very dry with paper towels. Season all sides with kosher salt and black pepper. Lightly press white sesame seeds into both sides of each steak so they adhere.
Sear tuna
Heat a heavy skillet (cast iron recommended) over high heat until smoking. Add 1 tablespoon sesame oil and swirl to coat. Add tuna steaks and sear 45-60 seconds per side for rare (internal temperature ~115-120°F / 46-49°C). For medium-rare, sear 75-90 seconds per side. Do not overcook. Remove to a cutting board, let rest 2 minutes, then slice thinly across the grain into 1/4-inch slices.
Sweet Chili Glaze
Combine 1/2 cup sweet chili sauce, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon honey (or agave), and 1 teaspoon minced garlic in a small saucepan or bowl. Warm gently in a small saucepan over low heat for 2-3 minutes to meld flavors, stirring, or simply whisk in a bowl if using cold. Keep warm or set aside to drizzle over the seared tuna.
Asian Sesame Vinaigrette
In a jar or small bowl, combine 3 tablespoons neutral oil, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, 1 teaspoon grated ginger, 1 teaspoon honey, 1 teaspoon sesame seeds, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Shake or whisk until emulsified. Taste and adjust acidity or sweetness as needed. Refrigerate if not using immediately; bring to room temperature before dressing salad.
Salad Assembly
In a large bowl, combine 6 cups mixed greens and 1 cup shredded cabbage. Toss with about half of the Asian sesame vinaigrette (reserve remaining for serving) until lightly coated.
Arrange dressed greens on two large plates or one large platter. Evenly distribute 1 cup edamame, 1/2 cup julienned carrots, 1/4 cup thinly sliced red onion, 1/2 cup sliced red bell pepper, and thin slices of 1/2 jalapeño over the greens.
Place the sliced seared ahi tuna across the top of each salad. Drizzle 1-2 tablespoons of the sweet chili glaze over the tuna slices (more if you like it saucier).
Finish with a light drizzle of remaining Asian sesame vinaigrette as needed, garnish with extra sesame seeds and sliced scallions, and serve with lime wedges on the side to squeeze over the salad.