Seared Ahi Tuna with Ponzu, Avocado, and Crispy Wonton

This modern Hawaiian plate fuses the islands' deep Japanese culinary heritage with contemporary restaurant technique. A barely seared ahi block — raw at the center — is sliced thin and set against cool avocado, bright ponzu, and shatteringly crisp wonton chips. It is elegant enough for a dinner party and honest enough to feel like Hawaii.

Serves: 4

Ingredients

Ahi

• 500g (1.1 lb) sushi-grade ahi tuna, in a single block
• 1 tbsp sesame oil
• 1 tbsp black sesame seeds
• 1 tbsp white sesame seeds
• Salt and cracked black pepper

Ponzu Dressing

• 60ml (4 tbsp) soy sauce
• 30ml (2 tbsp) fresh lime juice
• 2 tbsp mirin
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 tbsp finely grated fresh ginger

To Serve

• 2 ripe avocados, sliced thin
• 8 wonton wrappers, cut into triangles and fried in neutral oil at 180°C / 355°F until golden (1-2 minutes), drained
• 2 tbsp thinly sliced green onion
• Micro shiso or regular shiso, chiffonade
• Thinly sliced jalapeño (optional)

Instructions

1. Whisk all ponzu dressing ingredients together. Taste and balance — it should be tangy, savory, and slightly sweet. Refrigerate until needed.
2. Rub tuna block all over with sesame oil. Mix black and white sesame seeds on a plate with a pinch of salt and pepper. Roll tuna firmly in the sesame mixture to coat all sides.
3. Heat a cast-iron or heavy skillet over the highest heat until smoking. Sear tuna on each of the 4 long sides for exactly 30-45 seconds per side — the exterior should be opaque white/golden while the center remains red and raw.
4. Transfer to a cutting board and rest 2 minutes. Slice as thin as possible (5mm / 1/4 in) with a very sharp knife.
5. Fan avocado slices on one side of each plate. Shingle ahi slices alongside. Spoon ponzu generously over both.
6. Arrange wonton crisps around the plate. Garnish with green onion, shiso, and jalapeño. Serve immediately.

Cook's Notes: A ripping-hot pan and short sear time are the keys to the seared-outside, raw-inside result. Let the ahi come to room temperature 10 minutes before searing for even cooking. The wonton crisps can be made up to a day ahead and stored in an airtight container.