Seared Ahi Tuna with Wasabi Potato Salad

Serves 2

Prep Time: 45 minutes (Ahi Tuna)
2 - 24 hours (Potato Salad)

Cook Time: 4 - 6 minutes

Yellowfin, or "Ahi" tuna, is widely used in raw fish dishes, especially sashimi. Ahi tuna is also excellent for grilling and is often served seared rare. This recipe is a great way to do just that. Serve the seared tuna over a wasabi inspired potato salad for a delicious seafood meal.


  • 12 oz. sushi grade ahi tuna, divided into two equal portions
  • 1 tbsp. + 1 tsp. prepared wasabi
  • 1¼ lbs. red potatoes, scrubbed and eyes removed
  • 1/2 cup aioli or mayonnaise
  • 2 tbsp. buttermilk
  • 1 tsp. fresh dill, finely chopped
  • 1/4 cup *Chinese celery, finely diced
  • 1/4 cup red onion, finely diced
  • kosher salt to taste
  • fresh ground pepper to taste
  • wasabi tobiko (optional, for garnish)

*Chinese celery has a stronger flavor than normal celery. It can be sourced in most Asian markets. Otherwise, substitute with normal celery.


Put the potatoes in a large pot, cover with cold water, and bring to a boil over medium-high heat. Cook until a knife inserted into the center of a potato meets little resistance, but still holds its shape. (Do not overcook.)

Carefully drain the potatoes, let cool to room temperature, and refrigerate for at least 2 hours or overnight.

Halve the potatoes lengthwise and then slice into pieces (the thickness is up to you).

Combine together the potatoes, celery, onion, pepper (to taste), and dill in a large mixing bowl.

In a separate bowl, combine mayo, buttermilk, half the wasabi, and salt, then whisk until incorporated.

Taste mixture for heat and add more wasabi if desired.

Add this mixture to bowl containing potatoes and celery, and mix until salad is formed.

Refrigerate until ready to serve.


Salt Plate

Preheat salt plate slowly and in phases, starting with 15 minutes on low flame, then 15 minutes on medium flame, then 15 minutes on high flame. (Salt plate should be 600 - 650°F before cooking.)

When plate is fully preheated, sprinkle tuna with pepper and place flat side down on the plate.

Tuna should take 2 - 3 minutes to brown nicely on each side.

Serve tuna sliced over potato salad with tobiko garnish.

Recipe from The Companion Group.

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