Sesame Crusted Ahi Tuna Steak and Cucumber Salad

Sesame Crusted Ahi Tuna Steak and Cucumber Salad
I’ve been looking forward to this post for a while now. Ahi tuna is such a damn treat—but knowing where it comes from is extremely important.
  • Ahi Tuna.
  • 2 4-6 oz ahi tuna steaks
  • 2 TBSP sesame oil
  • Kosher salt and cracked black pepper
  • Sesame seeds (optional)
  • Cucumber Salad.
  • 2 cucumbers; ribboned, spiralized, or sliced, to ribbon the cucumbers, simple peel away at the cucumbers with a vegetable peeler, forming ribbons. Stop once you get to the seeds. Do this one each side of the cucumber.
  • 2 tsp sesame oil
  • 1.5 TBSP rice vinegar
  • 2 tsp sesame seeds
  • Wasabi Dressing.
  • 4 TBSP Kikkoman soy sauce
  • ½ tsp wasabi paste
  • 2 TBSP scallions, thinly sliced
  1. Heat a clean grill to high heat. Using an oil with a high smoke point, oil/season the grill to give is a slick surface.
  2. Brush each side of the ahi tuna fillets with ½ TBSP of sesame oil. Sprinkle each side with salt, pepper, and sesame seeds. Gently press the sesame seeds down into the fillets to secure them a bit.
  3. Place the fillets onto the grill and sear them for about 1.5 minutes. Carefully flip the fillets and let them grill for another 1-1.5 minutes.
  4. When done, remove the fillets from the grill and let them rest for about 5-10 minutes.
  5. Spiralized Cucumber Salad.
  6. Toss the cucumber in a bowl and drizzle them with sesame oil and rice vinegar. Sprinkle sesame seeds over the cucumbers, toss to coat, and set aside.
  7. Wasabi Soy Dipping Sauce.
  8. Whisk the soy sauce and wasabi paste together in a small bowl until the mixture is cohesive. Taste, and adjust wasabi paste to your preference. Add the sliced scallions and serve as a dipper for the tuna and cucumbers.
  9. Assembly.
  10. Plate the cucumber salad. Slice each fillet of tuna against the grain and plate alongside the salad. Top the salad with sliced avocado and serve everything with the dipping sauce.