Pat the tuna dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper.

Prepare Tuna

Spread sesame seeds on a plate and press the top and sides of the tuna into the seeds so they adhere, leaving the very center of each long face mostly plain (this gives a thin sesame crust while preserving a rare center).

Coat with Sesame

Heat a heavy skillet (cast-iron or stainless) over high heat until very hot, about 2–3 minutes. Add 1 tablespoon neutral oil and swirl. Add the tuna and sear 30–45 seconds per side for rare (adjust 60–75 seconds per side for medium-rare), turning with tongs so all edges get a quick sear. If using, add 1/2 tablespoon butter to the pan in the final 15 seconds and spoon melted butter over the tuna for gloss. Remove tuna to a cutting board and let rest 2–3 minutes before slicing thinly across the grain into 1/4-inch slices.

Sear

In a small bowl or jar combine 2 tablespoons low-sodium soy sauce, 1 tablespoon rice wine vinegar, 1 tablespoon fresh lime juice, 1 teaspoon toasted sesame oil, 1 teaspoon honey (or agave), 1/2 teaspoon grated fresh ginger, 1/2 teaspoon minced garlic and 1 tablespoon neutral oil. Whisk or shake vigorously until emulsified. Taste and adjust—add a pinch of salt if needed or 1/4 teaspoon crushed red pepper flakes for heat.

Assemble the salad: divide 4 cups mixed salad greens between two plates or bowls. Arrange half the sliced cucumber, half the radishes, half the avocado slices and half the sliced scallions on each plate. Drizzle a small amount (about 1 tablespoon) of dressing over each salad and gently toss or turn the ingredients to coat—reserve most dressing for finishing after plating.

Place sliced seared tuna across each salad. Drizzle remaining dressing over the tuna and salad. Finish with a light drizzle (about 1/8–1/4 tsp) of sesame oil if using, sprinkle toasted sesame seeds, add 1 tablespoon pickled ginger per plate if desired, and serve with lime wedges alongside.

Serve immediately while tuna is warm. Leftovers: store tuna slices and salad components separately; consume tuna within 24 hours.

sushi-grade Ahi (yellowfin) tuna steak

kosher salt

freshly ground black pepper

sesame seeds (mixed black and white preferable)

neutral oil (vegetable or canola)

unsalted butter (optional, for flavor and slight browning)

mixed salad greens (baby spinach, arugula, and butter lettuce)

English cucumber, thinly sliced

radishes, thinly sliced

ripe avocado, sliced

scallions (green onions), thinly sliced

pickled ginger (gari), optional garnish

low-sodium soy sauce

rice wine vinegar

toasted sesame oil

fresh lime juice

honey or agave

grated fresh ginger

minced garlic

neutral oil (vegetable or grapeseed) for emulsion

crushed red pepper flakes (optional)

sesame oil (for finishing, optional)

toasted sesame seeds (for salad)

lime wedges

WO-Seared Ahi Tuna Salad

Make WO-Seared Ahi Tuna Salad Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Walk-On's Sports Bistreaux - Wichita Restaurants WO-Seared Ahi Tuna Salad Recipe

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Walk-On's Sports Bistreaux - Wichita Restaurant

WO-Seared Ahi Tuna Salad Recipe

Wo-seared Ahi Tuna Salad Recipe

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