Blackened Ahi Tuna with Wasabi Aioli and Cucumber-Mango Slaw

Steps

1. Step 1

   Stir the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne, black pepper and salt together in a small bowl. This is your blackening rub.

   3 min

   • 1 tbsp smoked paprika
   • 1 tsp garlic powder
   • 1 tsp onion powder
   • 1 tsp dried thyme
   • 1 tsp dried oregano
   • 3/4 tsp cayenne pepper
   • 1 tsp black pepper
   • 1 1/2 tsp kosher salt
2. Step 2

   Whisk the mayonnaise, wasabi paste, rice vinegar, soy sauce, grated garlic and lime juice in a small bowl until smooth. Taste and add more wasabi if you want it sharper, then refrigerate until serving.

   5 min

   • 1/2 cup mayonnaise
   • 1 1/2 tsp wasabi paste
   • 2 tsp unseasoned rice vinegar
   • 1 tsp soy sauce
   • 1 garlic clove
   • 1 tsp lime juice
3. Step 3

   In a large bowl, whisk the lime juice, oil, honey and salt together. Add the cucumber, mango, cabbage, scallions, cilantro and jalapeño and toss to coat. Set aside at room temperature; toss again just before serving.

   12 min

   • 1 English cucumber
   • 1 ripe but firm mango
   • 2 cups napa or green cabbage
   • 3 scallions
   • 1/3 cup cilantro leaves
   • 2 tbsp lime juice
   • 1 tbsp neutral oil
   • 1 tsp honey
   • 1/2 tsp kosher salt
   • 1 jalapeño
4. Step 4

   Pat the tuna steaks completely dry with paper towels, brush them all over with 1 tbsp of the oil, then press the rub onto every surface, including the edges, in a thick even coat. Set a cast-iron skillet over high heat and let it get screaming hot, 4 to 5 minutes, until you see the first wisps of smoke. Turn on your fan or open a window.

   8 min

   • 4 sushi-grade ahi tuna steaks (about 6 oz each, 1 inch thick)
   • 1 tbsp neutral oil, such as grapeseed or canola
5. Step 5

   Add the remaining 1 tbsp oil and the butter to the hot skillet; they will smoke immediately. Lay in the tuna steaks, leaving space between them (work in two batches if needed). Sear without moving them for 90 seconds, flip, and sear 90 seconds more. The crust should be dark and the center still deep red. Move them straight to a cutting board.

   4 min

   • 1 tbsp neutral oil, such as grapeseed or canola
   • 1 tbsp unsalted butter
6. Step 6

   Let the tuna rest 2 minutes, then slice each steak across the grain into 1/2-inch slices. Pile the slaw on plates, fan the tuna over it, spoon the wasabi aioli alongside, and finish with lime wedges and sesame seeds.

   5 min

   • 1 lime
   • 1 tsp toasted sesame seeds

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026