Seared Ahi Tuna Salad with Avocado & Citrus

Prep time: 20 mins | Cook time: 5 mins | Servings: 1-2

1. Ingredients

The Protein:

• 200g-250g Sushi-grade Ahi Tuna steak (freshness is key).

• 1 tbsp Olive oil or Grapeseed oil (for searing).

• Salt and freshly cracked black pepper.

• Optional: 1 tbsp black and white sesame seeds for crusting.

The Base & Vegetables:

• 1 Ripe Avocado: Thinly sliced into a fan.

• Cherry Tomatoes: A mix of red and yellow, halved.

• Mixed Greens: Baby spinach, arugula, or microgreens.

• Yellow Bell Pepper or Persimmon: Sliced into wedges (as seen in the photo).

• Red Radish or Beet Sprouts: For that pop of purple color.

The Garnish & Accents:

• Lime: Sliced into thin rounds.

• Black Sesame Seeds: For sprinkling.

• Fresh Herbs: Cilantro or dill.

The Dressing (Sesame-Ginger Vinaigrette):

• 2 tbsp Soy sauce (or Tamari for gluten-free).

• 1 tbsp Sesame oil.

• 1 tbsp Rice vinegar.

• 1 tsp Honey or Maple syrup.

• 1 tsp Freshly grated ginger.

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2. Cooking Instructions

Step 1: Prepare the Tuna

1. Pat the tuna steak completely dry with paper towels (this ensures a good sear).

2. Season all sides generously with salt and pepper. If you want a crust, press the tuna into a plate of sesame seeds.

3. Heat a heavy skillet (cast iron is best) over high heat with 1 tbsp of oil until it starts to shimmer or slightly smoke.

4. Sear the tuna for only 45–60 seconds per side. You want a thin cooked crust on the outside while keeping the center bright red and raw.

5. Remove from the pan and let it rest for 2 minutes before slicing into 1/2-inch thick pieces.

Step 2: Prepare the Dressing

1. In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, and ginger until emulsified.

Step 3: Assemble the Plate (Plating like the photo)

1. The Fan: Arrange the sliced avocado in a semi-circle at the bottom right of the plate.

2. The Greens: Place a mound of mixed greens and sprouts in the center/back.

3. The Tuna: Lean the sliced tuna against the avocado fan, overlapping them slightly.

4. The Sides: Arrange the lime slices, tomato halves, and yellow fruit/pepper wedges around the tuna.

5. Finishing Touches: Drizzle the dressing over the tuna and avocado. Sprinkle extra black sesame seeds and fresh herbs over the entire dish.

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3. Pro Tips for Success

• Temperature: Ensure the tuna is at room temperature for about 15 minutes before searing so the inside isn't ice-cold while the outside is hot.

• Knife Skill: Use a very sharp non-serrated knife to slice the tuna and avocado to get those clean, professional edges.

• The "Pop": Add a pinch of sea salt over the avocado and tomatoes right before serving to make the flavors stand out.