Seared Ahi Salad with Lemon Ginger Wasabi Dressing (Lemon Olive Oil & Ginger Balsamic)

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Nothing reminds me of the taste of Hawaii like fresh ahi (aka yellowfin … NOT to be confused with yellow tail) tuna purchased direct from the fish market, seared and served on fresh Island greens. And nothing makes me chill out like sitting back in the back yard with the sounds of hula and ukaleli in the air, sipping a Kona brewing company cold lager, and enjoying the flavor of the Islands.

The challenge is where to find Ahi that has the taste of the Islands if you are on the mainland. Read on …

Seared Ahi Salad with Lemon Ginger Wasabi Dressing

If you go to the Islands, you eventually find your source of fresh caught Island fish. On Oahu mine is a little strip mall shop under a freeway overpass on King Street called Tamashiro and on Kauai it is the the fish market next to The Dolphin Restaurant in Hanalei.

But here on the mainland I have three choices.

  • The first is to find a Japanese market. For example, here in Southern California you can go to Mistua Market. If you can find a good one, go to the seafood section and ask for the very highest grade sashimi tuna. It will be pricy but you can count on the quality.

  • The second is believe it or not Restaurant Depot. You have to be a business member which is a barrier but perhaps you know someone? They sell it flash frozen in little packets and it is priced very reasonably. The quality will be a grade lower than the Japanese sashimi tuna but still really good.

  • Last, make friends with someone who loves deep sea fishing. I have a few friends, Tuna Tom and Rick, but the source is not reliable. I just have to take it when it comes.

First prepare your Ahi:

  • To ready your ahi make sure it is cut into sized nice steaks that are the right size for your pan. If you purchased it from a market or from Restaurant Depot, it should already be that way.

  • Next, make sure it is nice and cold. Keep it in the fridge but put it on a plate with paper towels on it. The towels will soak up juices in the fish. The ahi is best when it is cold and dry before cooking.

  • Keeping the fish cold until just before cooking will ensure the center will not heat too fast and thus it helps to prevent the inside from cooking too much while the outside is seared. Keeping it dry will ensure that juices do not fill the pan and also cool it down.

Before searing your Ahi, prepare your salad bed:

  • Use the freshest garden greens you can find. I love power greens like baby kale, arugula and spinach leaves but if you prefer lighter greens a spring mix will work too. Layer your greens on a plate.

  • Next add thinly sliced hothouse or baby cucumubers, rich hothouse or heirloom tomatoes, thin slices of ripe avocado, and some shavings or gratings of fresh parmesan cheese.

Next prepare your dressing:

  • Mix lemon olive oil and ginger balsamic vinegar in equal parts until creamy and emulsified.

  • Add wasabi to taste. I use just a bit so that I can taste it but it is not overpowering.

  • My favorite type is the squeeze paste that I keep in the fridge. It is nice and hot and tastes very fresh. A brand I purchase often is S&B; here is an amazon link .

Sear your Ahi:

  • Just before you are ready to sear it, pull the ahi from the fridge and then pat all sides dry with another paper towel.

  • Heat a heavy pan on high for several minutes.

  • While the pan is heating, brush the ahi with extra virgin olive oil and season it with fresh cracked pepper.

  • Just before searing the fish, place about a tablespoon of sesame oil in the sauce pan, and then put the ahi on the pan.

  • Quickly cook it on ALL sides, bottom, top and edges. You can do the edges by holding the fish with tongs.

  • In a hot pan, the ahi only needs about 30 -45 seconds per side. Be careful… it is so easy to overcook!

Immediately slice your ahi into about 1/4 inch slices and layer onto your salad bed. Drizzle with your dressing and eat with a nice cold Hawaiian Lager and some Maui style potato chips.