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Seared Ahi Tuna Salad with Sesame-Ginger Dressing Recipe

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3.9 from 13 reviews

This Seared Ahi Tuna Salad is a vibrant, nutrient-packed dish perfect for a light yet satisfying meal. Featuring sushi-grade tuna seared to perfection with a flavorful sesame crust, fresh crisp greens, crunchy vegetables, and a tangy, slightly spicy miso-wasabi dressing, this recipe blends Asian-inspired flavors with fresh ingredients. Ideal for a healthy lunch or dinner, it balances protein, fresh veggies, and healthy fats in every serving.

Ingredients

Dressing

  • 2 ½ tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 ½ tablespoons maple syrup or honey
  • 1 tablespoon miso paste
  • 1 tablespoon soy sauce or gluten-free liquid amino acid
  • 1 tablespoon water
  • 2 teaspoons ginger, paste or finely minced or grated
  • Optional: ¼ – ½ teaspoon wasabi paste, more to taste
  • Pinch salt and black pepper

Tuna and Coating

  • 12–16 ounces sushi-grade ahi tuna or saku block tuna
  • 1 tablespoon soy sauce or gluten-free liquid aminos
  • 3 tablespoons sesame seeds (black, white, or mixed)
  • 1 teaspoon granulated garlic powder (or onion powder)
  • 3/4 teaspoon kosher salt
  • 1 teaspoon fresh cracked black pepper
  • 1 teaspoon sugar (for caramelizing crust)
  • 1 teaspoon dried thyme
  • High heat oil or olive oil for searing

Salad

  • 4 cups fresh greens (arugula, baby spinach, spring mix, etc.; approx. 4–5 ounces)
  • 1 ½ cups English cucumber, sliced
  • 1–2 cups carrots, grated or matchstick (or substitute purple cabbage or use both)
  • ½ cup radishes, sliced
  • 1 cup shelled edamame (more if desired)
  • ½ cup fresh cilantro (or scallions as substitute)
  • 1 large avocado, sliced
  • Handful microgreens or sunflower sprouts
  • Pickled ginger (optional, for garnish)

Instructions

  1. Make the dressing: In a small jar, combine olive oil, toasted sesame oil, rice vinegar, maple syrup or honey, miso paste, soy sauce or liquid aminos, water, ginger, salt, and pepper. Whisk vigorously or use an immersion blender until smooth. Add wasabi paste to taste, then refrigerate to chill.
  2. Prepare the vegetables: Wash and slice the cucumber, grate or julienne the carrots, slice radishes, and prepare microgreens and cilantro. Have all salad veggies ready to use.
  3. Prepare the tuna coating: In a wide bowl, mix sesame seeds, kosher salt, cracked pepper, sugar, garlic powder (or onion powder), and dried thyme thoroughly. Brush the tuna evenly with soy sauce or liquid aminos to moisten the surface.
  4. Coat the tuna: Press the soy-brushed tuna on all sides into the sesame seed mixture, ensuring a firm, even crust forms with seeds sticking well.
  5. Sear the tuna: Heat a large skillet over medium-high heat with a small amount of high heat oil or olive oil. Wait until the pan is hot and slightly shimmering. Place the coated tuna carefully in the pan. Sear each side for 1-2 minutes until golden and caramelized, including edges. Turn on a kitchen hood to handle smoke.
  6. Rest and slice the tuna: Remove the tuna from the pan and place on a paper towel-lined plate to blot excess oil. Let it rest for 5 minutes to retain juices. Then slice crosswise into ¼ inch slices.
  7. Assemble the salad: In a large bowl, toss together the fresh greens, sliced cucumber, edamame, radishes, carrots, cabbage (if used), and cilantro. Lightly drizzle some dressing over and toss gently to coat the veggies.
  8. Plate the salad: Divide the mixed salad evenly among four plates or bowls. Arrange the sliced seared ahi tuna neatly on top. Add avocado slices and garnish with microgreens or sunflower sprouts.
  9. Finish and serve: Add pickled ginger to the side or on top according to preference. Serve the salad immediately to enjoy the contrast of fresh veggies and warm, seared tuna.

Notes

  • Use sushi-grade ahi tuna or a reputable source for raw tuna suitable for searing.
  • Adjust the amount of wasabi paste in the dressing based on your desired spice level.
  • For a gluten-free version, use tamari or gluten-free liquid aminos instead of regular soy sauce.
  • The sugar in the coating helps create a sweet crust but can be omitted for reduced sugar.
  • Ensure the pan is hot before searing the tuna to get a good crust and avoid overcooking inside.
  • Resting the tuna after searing keeps it tender and juicy.
  • The salad can be customized with additional vegetables or herbs according to preference.
  • Serve immediately after assembly for the best taste and texture.

Find it online: https://bitezly.com/seared-ahi-tuna-salad-with-sesame-ginger-dressing-recipe/