Seared Ahi Tuna Recipe

Combine soy sauce, lemon juice, lime juice, mirin, rice vinegar, and sugar in a small saucepan. Stir to dissolve the sugar.

Add bonito flakes and kombu if using. Warm the mixture over low heat until just steaming (do not boil), about 3–4 minutes, to draw out umami from bonito/kombu.

Remove from heat and let steep 15 minutes. Strain out bonito flakes and kombu, pressing gently to extract liquid. Cool to room temperature and refrigerate until ready. Reserve 6 tbs for the slaw dressing and the rest for serving with the tuna.

In a large bowl combine green cabbage, red cabbage, carrot, red bell pepper, scallions and cilantro.

In a small bowl whisk together 6 tbs ponzu, toasted sesame oil, neutral oil, honey and grated ginger until emulsified.

Pour the dressing over the vegetables and toss well to coat. Taste and adjust seasoning with additional ponzu or a pinch of salt if needed. Let slaw sit 10–15 minutes to soften slightly and allow flavors to meld.

Just before serving, sprinkle toasted sesame seeds and fold in microgreens if using.

Prep tuna

Pat tuna steaks dry with paper towels. Season all sides lightly with kosher salt and freshly ground black pepper. Let sit at room temperature 10 minutes.

Preheat pan

Heat a heavy skillet or cast-iron pan over high heat until very hot (a few minutes). Add neutral oil and swirl to coat; oil should shimmer but not smoke heavily.

Sear tuna

Place tuna steaks in the hot pan and sear without moving: 30–45 seconds per side for rare center (adjust 60–90 seconds per side for medium-rare depending on steak thickness). Use tongs to sear the edges briefly (about 10–15 seconds) to render a clean edge. You want a well-browned exterior and a pink center.

Rest and slice

Transfer seared tuna to a cutting board. Let rest 2 minutes, then slice against the grain into 1/4–1/2 inch slices. Lightly drizzle 1/2 tsp toasted sesame oil over slices for aroma.

Arrange slices over or alongside the dressed slaw. Spoon additional ponzu sauce over the tuna to taste (reserve extra ponzu for serving at the table). Garnish with thinly sliced jalapeño and extra scallions if desired.