Sesame Crusted Seared Ahi Tuna Salad

This salad is vibrant, fresh, and layered with flavor — peppery arugula, buttery ahi, cooling cucumber, creamy avocado, bright herbs, and floral hibiscus acidity balanced by sweet citrus and rich sesame crust.

Serve with chilled white wine, sparkling rosé, or crisp cucumber-infused water for a beautiful warm-weather lunch or elegant dinner starter.

Serves 2–4

Blood Orange Olive Oil
Hibiscus Balsamic Vinegar
Sriracha Salt

Ingredients

For the Salad

8–10 oz sushi-grade ahi tuna
2 tbsp black and white sesame seeds
Sea salt and cracked black pepper (I used Asian Sea Salt)
1 tbsp extra virgin olive oil for searing
4 cups arugula (can also use mixed greens or spinach)
1 carrot, shaved into ribbons or julienned
1 avocado, sliced
4–5 radishes, thinly sliced
½ cucumber, thinly sliced
¼ cup Hibiscus Pickled Red Onions (recipe here!)
Small handful microgreens
Fresh cilantro leaves chopped
Fresh mint leaves chopped
Extra sesame seeds for garnish
Sriracha Sea Salt for finishing if you want a slight kick

For the Hibiscus Blood Orange Vinaigrette

2 tbsp Hibiscus Balsamic Vinegar
3-4 tbsp Blood Orange Olive Oil
1 tsp fresh lime juice
1 tsp honey (optional)
½ tsp grated fresh ginger
Pinch sea salt
Pinch chili flakes (optional)
Whisk until smooth and glossy.

Instructions

Prepare the Tuna

1. Pat the ahi dry and season lightly with sea salt and black pepper.
2. Press the sesame seeds onto all sides of the tuna.
3. Heat a skillet over high heat until very hot. Add oil and sear tuna for about 30–45 seconds per side, keeping the center rare.
4. Transfer to a cutting board and slice thinly.

Assemble the Salad

Arrange arugula on a large platter or individual plates.
Top with:
carrot
cucumber
avocado
radish
Hibiscus pickled onions (recipe here!)

Lay sliced ahi over the salad. Sprinkle with Sriracha Sea Salt for a lovely flavor and kick.
Sprinkle with cilantro, mint, and microgreens
Drizzle generously with the Hibiscus Blood Orange Vinaigrette.
Finish with an extra sprinkle of sesame seeds.