Stunning seared tuna steaks, crunchy romaine, crisp cucumber, cilantro, and a delicious sesame ginger dressing - that's what's waiting for you in this nutritious and colorful Ahi Tuna Salad!
I love a simple seared ahi tuna! My signature ahi tuna recipe has been the most popular recipe on the blog for years. For good reason! You could even use my quick Air Fryer Ahi Tuna Steak recipe to top this salad!
Ahi tuna has a mild flavor and a juicy texture that pairs perfectly with the fresh vegetables in this salad. Not to mention, it's packed with protein and omega-3 fatty acids. It's great by itself, in ahi tuna tacos, or this salad!
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Why You'll Love This Asian Tuna Salad
Not only is this salad a great way to incorporate more fish into your diet, but it's also a feast for the eyes. The vibrant pink color of the tuna contrasts beautifully with the green lettuce and colorful veggies. It's a show-stopper!
The salad is super healthy! This work of art (I mean, just look at it!) has a lot of lean protein and veggie goodness. Even the dressing is all-natural!
A few simple ingredients come together to create magic! The only fresh ingredients you'll have to get for the recipe are vegetables and tuna. The rest are already in your pantry.
QUICK and convenient. There's something for everyone in the avocado tuna salad. The best part? It's on the table in less than an hour.
You can fearlessly make it your own - each and every time! This recipe is deceptively easy, you'll never need to order ahi tuna at the restaurant again!
Ahi Tuna Salad Ingredients
Ahi Tuna Steaks: We'll only be searing the outside. The inside of the fish will still be deep pink and uncooked! So, it's important you use sushi-grade ahi tuna. In the stores, you might find it as yellowfin tuna.
Lime Juice: For a hint of zest in the marinade. You can also use rice vinegar.
Soy Sauce: Hello umaminess! And saltiness, too. Opt for tamari or liquid aminos for a gluten-free option.
Sesame Oil: Another layer of umami coming up! Any other neutral oil will work fine, too. Olive oil, grapeseed oil, avocado oil - you choose. This one's for the marinade.
Ginger Paste: For that spicy, tangy kick! If you want to use fresh ginger, mince it finely.
Garlic Powder: Garlic and ginger are like partners in crime!
Honey: Agave nectar and maple syrup will do the same job. Use whatever you have on hand.
Salt and Black Pepper: Well, duh!
Sesame Seeds: Feel free to use black or white sesame seeds.
Salad Veggies: We'll use romaine lettuce, English cucumber, green onions, cilantro, avocado, and red cabbage for our fresh salad. Chop and slice the veggies for a beautiful platter.
Ginger Salad Dressing: Sesame ginger dressing is my top choice. It's just the right amount of tangy and sweet. The Makoto Ginger dressing is truly my favorite for this salad!
Coconut Oil: This is important! The high smoke point won't let the oil burn easily. Sear your fresh tuna in coconut oil for some added flavor, too!
The full recipe and ingredient details are mentioned in the recipe card at the bottom.
Step by Step Instructions
Step 1: Mix the marinade ingredients together and pour over the ahi tuna steaks. Cover the dish and marinate in the refrigerator for a minimum of 30 minutes.
Step 2: When ready to cook, coat the tuna steaks with sesame seeds on both sides.
Step 3: Heat the coconut oil in a pot or pan over high heat until the oil is shimmering and looks like its smoking. Sear the tuna steaks one at a time for 30-60 seconds on each side.
Step 4: Remove the tuna and allow to rest for 5-10 minutes then slice.
Step 5: Prep the salad by mixing the lettuce, cabbage, cilantro, green onion, and dressing.
Step 6: Divide the salad mixture equally between 4 plates and top with sliced ahi tuna and sliced avocado.
Pro Tip : Use a cast iron dutch oven with high sides to prevent tons of oil splatter and minimize the mess! You can slightly cover the pot with the lid as the tuna sears on each side to prevent even more mess.
Pro Tips and Tricks for The Best Seared Tuna
I've made my signature Simple, Seared Ahi Tuna recipe literally almost a hundred times at this point. It's one of THE most shared recipes from the blog; so I've got all of the tips and tricks so you can make restaurant quality ahi tuna right at home...
- The tuna fish needs to marinade for at least 30 minutes. It's like its beauty sleep! Try my simple seared ahi tuna recipe for the best results.
- Getting the pot hot enough is essential! Add the coconut oil and heat over high heat until the oil appears to be shimmering and the should also look like it's beginning to smoke before you add in the ahi tuna.
- Our ahi tuna will be nearly raw here, so it's best for your tummy to get the freshest fish possible. It should be firm and fresh-smelling. Try the local fish markets in your area to get your hands on it.
- If you're not very crazy for raw tuna, cook it a little longer. But do not overcook! You still want it juicy.
- Browned avocado slices can ruin the presentation. It's a no for me! If you want a fresh-looking, stunning salad, squeeze a little fresh lime juice on the fruit.
- You can add more heat with red pepper flakes or cayenne pepper to the marinade.
Variations
- Serve with crispy wonton strips, crunchy croutons, or even some sliced almonds for added texture and crunch. The dressing is also a key component of this dish
- Any vinaigrette or citrus-based dressing would work well. I like to use a Makoto sesame ginger dressing (like in my Spring Roll Bowls!)
- Use a pre-made salad mix. Not interested in prepping your own salad? No big deal! Any of the pre-mixed asian salad kits would be delicious here.
- The light and delicious seared ahi salad is easy to customize. Use veggies of your choice for a winner! Bell peppers, broccoli, and celery will all do justice in the salad.
- Add some fun with a different dressing! How about some ranch or spicy peanut sauce? You can also use a vinaigrette of your choice. This works best for me when I'm serving a crowd. I make a bigger batch and dress all bowls differently. No one has ever left unhappy!
- Use a different lean meat if you're not in the mood for tuna. Seared salmon, shrimp, or even chicken works wonders! Or make it vegetarian by using tofu.
Frequently Asked Questions
If it's sushi-grade, yes! Ahi tuna is usually served raw or seared in most sushi recipes. So, there's nothing to worry about. Just make sure you get it from a reliable source.
Although leftovers are a rare occurrence with this delicious salad, it can stay fresh in the fridge for up to a day. I keep my fresh greens and tuna in separate boxes so everything stays crisp and not soggy. Dressing goes in a jar on the side. Later, you can use the seared ahi tuna steak to make ahi tuna tacos!
Prepare the veggies in advance, but keep the tuna cooking a bit for later. I always do it before serving for the best results! Also, don't slice the avocado until you're ready to serve! It'll get brown and soft.
Related Recipes
If you tried this Ahi Tuna Salad, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
📖 Recipe
Seared Ahi Tuna Salad with Sesame Ginger Dressing
Equipment
- 1 mixing bowl
- 1 cast iron skillet or dutch oven
Ingredients
Ahi Tuna Steaks
- 1.5-2 lbs ahi tuna steak sushi grade (2-3 tuna steaks)
- ¼ cup lime juice
- ½ cup soy sauce
- 2 tablespoon sesame oil
- 1 tablespoon ginger paste
- 2 tablespoon honey
- 1 teaspoon salt
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- ¼ cup sesame seeds black or white
- 2 tablespoon coconut oil
Ahi Tuna Salad
- 8 cups romaine chopped
- 1 cup english cucumber sliced
- 5 green onions sliced
- 1 cup cilantro chopped
- 2 avocados sliced
- 1 cup red cabbage chopped
- ½ cup Makoto Ginger Dressing
Instructions
- In a mixing bowl combine lime juice, soy sauce, sesame oil, ginger paste, honey, salt, garlic powder, and pepper.
- In a shallow dish place the ahi tuna steaks and pour the marinade over. Cover and refrigerate for at least 30 minutes up to overnight.
- When you are ready to cook the tuna, remove it from the fridge and pour the sesame seeds on a plate and coat the tuna steaks in the sesame seeds on both sides.
- In a dutch oven over high heat, heat the coconut oil for 2-3 minutes until the pot is very hot. It should look like its smoking.
- Sear the ahi tuna for 30-60 seconds on each side and set aside to rest while you prep the salad.
- In a large mixing bowl combine the chopped romaine, cucumber, green onions, cilantro, red cabbage and toss with the ginger salad dressing.
- Slice the tuna against the grain and top the salad with the ahi tuna and sliced avocado.
Notes
- Our ahi tuna will be nearly raw here, so it's best for your tummy to get the freshest fish possible. It should be firm and fresh-smelling. Try the local fish markets in your area to get your hands on it.
- If you're not very crazy for raw tuna, cook it a little longer. But do not overcook! You still want it juicy.
- Browned avocado slices can ruin the presentation. It's a no for me! If you want a fresh-looking, stunning salad, squeeze a little fresh lime juice on the fruit.
- You can add more heat with red pepper flakes or cayenne pepper to the marinade.
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