Seared Ahi Tuna Salad

Ingredients

• 2 pieces (6 oz each) sushi-grade ahi tuna steaks
• 2 tablespoons sesame seeds (black and white mix)
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 3 cups baby greens or mixed salad greens
• 1 medium Persian cucumber
• ½ cup shredded carrots
• 2 tablespoons pickled ginger
• ½ sheet nori (seaweed sheets)
• 3 tablespoons low-sodium soy sauce
• 1.5 tablespoons rice vinegar
• 1 tablespoon (grated) fresh ginger
• 1 tablespoon sesame oil (toasted)
• ½ teaspoon honey
• 1 clove (minced) garlic clove

Instructions

1. 1

   Start by making the sesame-ginger dressing: whisk together 3 tablespoons of low-sodium soy sauce, 1.5 tablespoons of rice vinegar, 1 tablespoon of grated fresh ginger (grate it on a microplane), 1 tablespoon of toasted sesame oil, 0.5 teaspoon of honey, and 1 minced garlic clove in a small bowl. Set aside.

2. 2

   Remove your 2 sushi-grade ahi tuna steaks (6 oz each) from the refrigerator so they come to room temperature — this takes about 5 minutes and ensures even cooking throughout.

3. 3

   While the tuna comes to temperature, prep your vegetables: slice 1 medium Persian cucumber into 2-inch-long matchsticks, gather 0.5 cup of shredded carrots, and set aside 2 tablespoons of pickled ginger and 0.5 sheet of nori (tear it into bite-sized pieces with your hands).

4. 4

   Set a 12-inch cast iron skillet over medium-high heat and let it preheat for 2-3 minutes until a drop of water dances and evaporates on contact — the pan must be very hot to sear the tuna properly.

5. 5

   Pat the 2 tuna steaks completely dry with paper towels on both sides — moisture prevents a good sear. Sprinkle each evenly with 0.25 teaspoon of kosher salt and a pinch of freshly ground black pepper.

6. 6

   Once the skillet is smoking hot, drizzle in 1 tablespoon of extra-virgin olive oil — it should shimmer and almost immediately smoke. Place both tuna steaks in the center of the pan and let them sear without moving them for exactly 90 seconds on the first side. You want a dark brown, caramelized crust to form — listen for the aggressive sizzle that means the Maillard reaction is happening.

7. 7

   Using a fish spatula, carefully flip each tuna steak and sear the second side for 60-75 seconds, depending on thickness. The tuna is done when it feels just slightly firm at the edges but still gives easily in the center when poked — the interior should still be raw or barely translucent. The outside crust should be dark brown.

8. 8

   Transfer the seared tuna steaks to a cutting board and rest for 3 minutes — this allows the residual heat to gently cook the very center while the crust stays intact.

9. 9

   Toss 3 cups of baby greens with half of the sesame-ginger dressing (about 3 tablespoons) until just coated. Divide between two plates and arrange the cucumber matchsticks, shredded carrots, pickled ginger, and nori pieces evenly across each salad.

10. 10

    Slice each seared tuna steak against the grain into 0.25-inch-thick slices — this is crucial for tender bites. You should see a deep brown crust with a rare, ruby-red center. Fan the slices across the top of each salad.

11. 11

    Sprinkle 0.5 tablespoon of sesame seeds (black and white mix) over the top of each plate. Drizzle the remaining dressing lightly over the tuna and greens. Serve immediately while the tuna is still warm.

Tools you’ll need

• 12-inch cast iron skillet
• fish spatula
• instant-read thermometer (optional)
• microplane (for ginger)
• small mixing bowl
• whisk
• paper towels
• cutting board
• sharp knife

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