Seared Ahi Tuna Salad with Ponzu-Sesame Vinaigrette

By Sprig Originals ✓ · cooked up in Sprig

A 20-minute main-course salad built around one good tuna steak: sesame-crusted, seared 60 seconds a side so the center stays ruby, then fanned over crisp greens with avocado, cucumber and a shaken ponzu-sesame vinaigrette. Crispy chow mein noodles go on last for crunch. Restaurant-quality for the price of a single steak.

Ingredients

• 12 oz sushi-grade ahi tuna steak, 1 to 1 1/4 inches thick
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1 tbsp white sesame seeds
• 1 tbsp black sesame seeds
• 1 tbsp neutral oil, such as grapeseed or canola

• 3 tbsp ponzu
• 1 tbsp rice vinegar
• 2 tsp toasted sesame oil
• 2 tbsp neutral oil
• 1 tsp honey or sugar
• 1 tsp grated fresh ginger
• 1 tsp Dijon mustard
• 1 tsp soy sauce

• 5 oz mixed baby greens or spring mix
• 1 cup shredded napa cabbage
• 1 ripe avocado, sliced
• 1/2 English cucumber, thinly sliced
• 1 cup shredded carrot
• 2 scallions, thinly sliced on the bias
• 1/4 cup cilantro leaves
• 3/4 cup crispy chow mein noodles or fried wonton strips
• 1 lime, cut into wedges

Instructions

1. Pull the tuna from the fridge and pat it very dry on all sides with paper towels. Let it sit at room temperature for 10 minutes while you prep everything else — a dry, not-ice-cold surface is what gives you a clean sear without cooking the center.
2. Make the vinaigrette: combine the ponzu, rice vinegar, sesame oil, neutral oil, honey, grated ginger, Dijon and soy sauce in a lidded jar. Seal and shake hard for 20 seconds until emulsified and slightly thickened. Set aside; shake again right before serving.
3. Build the salad base: toss the mixed greens, napa cabbage, cucumber, carrot, scallions and cilantro in a large bowl. Keep it dry and undressed for now, and keep the avocado and crispy noodles aside.
4. Season the tuna generously on all sides with the salt and pepper. Mix the white and black sesame seeds on a plate and press the tuna into them, coating both flat sides and the edges in an even crust.
5. Heat a heavy skillet (cast iron or stainless, not nonstick) over medium-high for 2 to 3 minutes until a drop of water skitters and evaporates instantly. Add the 1 tablespoon neutral oil and swirl; it should shimmer with the first wisp of smoke.
6. Lay the tuna in the pan and press down lightly for a second so it makes full contact. Sear undisturbed for 60 to 75 seconds, until the bottom 1/8 inch turns opaque and the sesame seeds are golden. Flip and sear 60 to 75 seconds more, then sear each narrow edge for 15 seconds, rolling the steak with tongs.
7. Transfer the tuna to a cutting board and rest 3 minutes. Do not tent it with foil — trapped steam will keep cooking the center. The finished steak should show a thin cooked border and a deep raw-ruby middle.
8. Dress the greens with about two-thirds of the vinaigrette, tossing with your hands until every leaf is lightly coated but nothing is pooling in the bowl. Divide between two wide plates or shallow bowls.
9. Slice the tuna against the grain into 1/4-inch slices using a sharp knife in one long pulling stroke per slice. Fan the slices over each salad, tuck in the avocado slices, and drizzle the remaining vinaigrette over the fish and avocado.
10. Scatter the crispy noodles over the top just before serving so they stay crunchy, and serve with lime wedges.

Chef's tips

Nutrition (per serving, estimated)

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