Seared Ahi Tuna with Asian Avocado Salsa

This seared ahi tuna recipe with an Asian avocado salsa takes just 20 minutes to make and is fresh, flavorful, and delicious.

Sometimes the simplest dishes are the best. Dishes that take no time to make are bright and flavorful, with ingredients that all support one another. When I think of dishes that fall into this category, I immediately think of my citrus shrimp and avocado salad, caprese chicken, and salmon with basil gremolata. This seared ahi tuna recipe with Asian avocado salsa is another great example of an easy recipe that delivers big flavor. I get a nice sear on sushi-grade Ahi tuna steaks, then drizzle them with an Asian salsa made with avocado, sesame, lime, citrus, and jalapeño. Trust me when I say you’ll want to eat this salsa with a spoonful, and it’s the perfect accompaniment to ahi tuna. I love serving up some steamed green beans and rice on the side, to make it a meal.

Why You’ll Love It

• This easy ahi tuna recipe comes together so quickly and easily–in just 20 minutes or so!
• It’s light, bright, herbaceous, super flavorful, and also healthy since tuna is a good source of omega-3s.
• This dish is a beautiful way to let a nice piece of ahi tuna really shine

Ahi Tuna Recipe Ingredients List

• Ginger—use fresh, it’ll give the salsa the best flavor
• Garlic—also gives our salsa an amazing flavor
• Limes—(zest and juice), for brightness and acidity
• Cilantro—for color, heft, and herbaceousness in our salsa
• Red jalapeños—for a little pep
• Green onions—for a nice savoriness
• Oranges—freshly squeezed, for the salsa
• Soy sauce—for umami (you could also use tamari)
• Honey—for a little sweetness
• Kosher salt and freshly ground black pepper—always, for flavor
• Dark sesame oil—for a nice nutty complexity in the salsa
• Olive oil—for emulsifying the salsa
• Canola oil—for searing the ahi tuna
• Sushi-grade ahi tuna steaks—use the freshest, best quality you can get
• Avocado—for creaminess
• Pea shoots (you could also use microgreens)
• Green beans (optional; for serving)
• Sesame seeds (for serving)

Find the complete recipe with measurements below.

How to Make Ahi Tuna

• Make the salsa. Add the cilantro, soy sauce, olive oil, garlic, lime zest and juice, orange juice, ginger, honey, red jalapeño, sesame oil, and salt and pepper in a large bowl, and whisk to combine. 
• Sear the tuna. Heat a large cast iron skillet on high and add the canola oil. Sprinkle the tuna steaks with salt and sear in the pan for 1-2 minutes, depending on thickness, on each side.
• Plate it up. Place ⅓ cup or so of sauce on a plate and place the tuna on top of the sauce with the green beans on the side. Add more sauce to the top of the tuna and garnish with avocado, jalapeno slices, cilantro, and pea shoots. Dress the green beans with some of the salsa and garnish with more cilantro and sesame seeds.

Note: You’re just trying to get a crust on the outside of the tuna, not cooking it all the way through, as it wants to be rare.

FAQ

• What is Ahi tuna vs tuna? In Hawaii, “Ahi” refers to two different species of tuna—yellowfin tuna and bigeye.
• What is so special about Ahi tuna? Ahi tuna is known for its beautiful, lean red flesh and firm texture, and versatile nature (it’s eaten as sashimi and in tuna poke bowls, as well as seared).
• Is Ahi tuna cooked or raw? Ahi tuna should be eaten raw, though I get a nice outer sear on mine (it’s just the interior that’s raw). But it’s meant to be eaten this way. Just be sure to buy sushi-grade tuna for the best quality.

Tips for Cooking Ahi Tuna

• Choose a high-quality tuna. Preferably sushi-grade if you can find it. Many Whole Foods Markets stock it in their fish cases or you can order online and have it freshly delivered to your door. If you can’t find sushi grade, go for the freshest smell and reddest flesh you can find.
• Sushi-grade tuna is not meant to be marinated. Like a great steak, a simple sprinkle of salt and pepper is all you need to enhance its fresh flavor. If you aren’t a fan of that fishy taste, tuna is a fish to start with thanks to it’s meatier texture and sweeter, mild flavor.
• Rare is the way to go. Another steak analogy: Like a fine steak, tuna is meant to be served raw or rare. Pat the sides dry, and cook in a lightly oiled hot skillet for just one or two minutes per side to create a fine sear just gently warm the inside of this delectable treat. Overcook it and it will dry out in a heartbeat.
• Let it rest. To ensure even cooking, let tuna come to room temperature for at least 20 minutes before cooking.

What to Serve with Ahi Tuna

• Jasmine rice
• Asian Slaw
• Sesame Broccoli
• Asian Broccolini
• Smashed Cucumber Salad
• Asian Cucumber Watermelon Salad

If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

More Fish Recipes to Try

• Blackened Salmon
• Salmon with Basil Gremolata
• Caramelized Salmon Stir Fry
• Broiled Miso Cod with Vegetables
• Grilled Halibut with Tomato Avocado Salsa
• Poached Salmon with Mustard Dill Sauce
• Salmon Cakes with Roasted Red Pepper Cream Sauce

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