RESET360 with Camille McLaughlin
Lunch

Seared Ahi Tuna with Cucumber Ribbons and Horseradish Aioli

Sesame-crusted ahi seared rare, sliced over sesame-dressed cucumber ribbons and finished with a sharp horseradish aioli.

Why you'll love Seared Ahi Tuna with Cucumber Ribbons and Horseradish Aioli

Seared ahi is the restaurant lunch that takes 10 minutes at home. A thick piece of sushi-grade tuna gets a crust of sesame seeds, a minute or so a side in a smoking-hot pan, and a quick rest, and then it slices into rosy pink centers with a toasty, crunchy edge. It is rich, clean, and satisfying.

The heat has to be very high and the time very short. The goal is a thin, browned crust and a cool, rare center, so the pan should be hot enough that the oil shimmers before the tuna goes in, and the tuna comes out after 60 to 90 seconds a side. The sauce is real horseradish stirred into an avocado-oil mayonnaise with lemon, which brings the same sinus-clearing heat as wasabi with a short, clean label.

Cool cucumber ribbons dressed in rice vinegar and sesame oil balance the rich fish and the sharp aioli.

Quick overview: This Seared Ahi Tuna with Cucumber Ribbons and Horseradish Aioli takes 15 min of hands-on time and about 20 min in all and makes 4 servings, each about 4 oz tuna with cucumbers. You'll need a skillet.

Jump to recipe

Seared sesame ahi tuna over cucumber ribbons with horseradish aioli
Prep 15 minCook 5 minTotal 20 minServes 4Serving about 4 oz tuna with cucumbersYou'll need Skillet

Ingredients

  • 1 lb sushi-grade ahi tuna steaks, about 1 1/2 inches thick
  • 1/2 tsp fine sea salt, divided
  • 3 tbsp sesame seeds
  • 1 tbsp avocado oil
  • 2 English cucumbers
  • 2 tbsp unseasoned rice vinegar Label: rice vinegar and water, unseasoned (seasoned rice vinegar has sugar)
  • 1 tsp toasted sesame oil
  • 1 scallion, thinly sliced
  • 1/3 cup avocado-oil mayonnaise Label: avocado oil, eggs, vinegar, and salt, with no sugar or seed oils
  • 1 tbsp prepared horseradish, or more to taste Label: horseradish, vinegar, and salt
  • 1 tsp fresh lemon juice
  • Make it from scratch: Horseradish Aioli

Instructions

  1. Make the aioli: Stir the mayonnaise, horseradish, and lemon juice together. Taste and add more horseradish if you want more heat. Refrigerate until serving.
  2. Ribbon the cucumbers: Run a vegetable peeler down the length of each cucumber to make long, thin ribbons, stopping when you reach the seedy core. Toss the ribbons with the rice vinegar, sesame oil, scallion, and 1/4 teaspoon of the salt.
  3. Crust the tuna: Pat the tuna dry and season it with the remaining 1/4 teaspoon of salt. Spread the sesame seeds on a plate and press each side of the tuna into them to coat.
  4. Sear: Heat the avocado oil in a heavy skillet over high heat until it shimmers and just begins to smoke. Sear the tuna for 60 to 90 seconds a side, including the edges, until the sesame is golden and the outside is opaque about 1/4 inch in.
  5. Rest and slice: Move the tuna to a board and let it rest for 2 minutes. Slice it 1/4 inch thick with a very sharp knife.
  6. Serve: Pile the cucumber ribbons onto plates, lay the tuna slices over them, and serve with the horseradish aioli.

Storage and leftovers

Seared tuna is best eaten right away. Leftovers keep in the refrigerator for 1 day and are good cold.

The aioli keeps for 5 days in the refrigerator, and the cucumber ribbons for a day, though they soften.

Variations

  • Real wasabi: If you find fresh wasabi root, grate a teaspoon into the mayonnaise in place of the horseradish.
  • Black and white sesame: Use a mix of black and white sesame seeds for a striking crust.
  • With avocado: Fan a sliced avocado beside the tuna.
  • Salmon: Use sushi-grade salmon, seared for 1 to 2 minutes a side.

Notes and tips

  • Buy sushi-grade tuna: Since the center stays rare, buy tuna sold for raw eating from a trusted fish counter.
  • Get the pan very hot: A smoking-hot pan sears the outside before the inside cooks.
  • Check the mayonnaise label: Look for avocado oil, eggs, vinegar, and salt, with no sugar or seed oils.
  • Use a sharp knife: A sharp knife slices cleanly through the crust without tearing the fish.

Nutrition and mindful eating

  • Tuna is rich in protein and carries selenium, vitamin B12, and the long-chain omega-3 fats.
  • Sesame seeds bring calcium, healthy fat, and a toasty crunch.
  • Horseradish brings its heat from the same family of compounds that gives wasabi and mustard their bite.
  • Cucumber ribbons add water and crunch, and avocado-oil mayonnaise is the real fat in the sauce.
  • As you eat, notice the contrast of the crisp, toasty crust and the cool, tender center, and pay attention to how the sharp horseradish wakes up your senses.

Frequently asked questions

Have a question about this Seared Ahi Tuna with Cucumber Ribbons and Horseradish Aioli? Start here, with the questions people ask most.

Is rare tuna safe?

Sushi-grade tuna is handled to be eaten raw. Buy it from a trusted fish counter and eat it the day you buy it. If you are pregnant, ask your doctor about tuna.

Why horseradish instead of wasabi?

Fresh wasabi root is rare and expensive, and most wasabi paste is horseradish with coloring and sweetener. Prepared horseradish brings the same heat with a short label.

Can I cook the tuna more?

Yes. Sear for 2 to 3 minutes a side for medium. Tuna cooked through turns dry.

What can I use instead of mayonnaise?

Plain whole-milk Greek yogurt makes a tangy aioli.

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Tags: Lunch, Japanese-Inspired, Dairy-Free, 30 Minutes or Less