Seared Ahi Tuna Salad

If you are looking for a showstopping salad with a great balance of fresh flavor and texture this seared ahi tuna salad truly delivers. The nutty sesame crust on the juicy tuna paired with crisp veggies and a savory sesame ginger dressing always feels like a special restaurant dish at home yet it is quick enough for a weeknight.

My favorite way to serve this is on summer evenings when I want dinner to feel a bit lighter but still filling. After making this a few years ago for friends it has become my top-requested special salad.

Ingredients

• Ahi tuna: Choose sushi grade for safety and freshness The rich flavor and meaty texture shine with a quick sear
• Sesame seeds: Create the signature crunchy crust For best taste use super fresh seeds
• Soy sauce: Or liquid aminos for gluten free Adds umami depth to both tuna and dressing
• Olive oil and toasted sesame oil: The olive oil makes a smooth base and the sesame oil boosts nuttiness
• Rice vinegar: Lifts the dressing with gentle acidity Select unseasoned for pure flavor
• Miso paste: Adds round umami and delicate saltiness Choose a light or white miso for balance
• Maple syrup or honey: Brings sweet harmony Both work so use your favorite
• Fresh ginger: Provides zesty warmth Either paste or freshly grated is excellent just use a heavy hand
• High-heat oil: Such as avocado or grapeseed Necessary for searing without burning
• Fresh greens: Creates the salad base Go with baby spinach arugula or spring mix for delicate leaves
• Cucumbers radishes carrots and cabbage: Crunchy veg add texture and color Pick firm unblemished produce
• Avocado: Makes things creamy and rich Use a ripe but not mushy fruit
• Edamame: Gives protein and a fun pop of green Try frozen shelled edamame for convenience
• Microgreens or sunflower sprouts: Finish with delicate greens for a beautiful touch
• Pickled ginger: This is optional but gives fun tang and color

Step-by-Step Instructions

Make the Sesame Ginger Dressing:

Blend olive oil toasted sesame oil rice vinegar maple syrup miso paste soy sauce water ginger and optional wasabi paste until completely smooth Taste for heat and refrigerate until serving

Prep the Vegetables:

Wash and dry greens thoroughly Slice cucumbers thin Grate or julienne carrots Slice radishes and shred cabbage if using Pick only crisp vibrant veggies

Prepare the Ahi Tuna Crust:

In a wide bowl combine sesame seeds kosher salt freshly cracked pepper sugar granulated garlic powder and dried thyme Mix thoroughly Brush tuna all over with soy sauce then press into the sesame mixture until coated on all sides

Sear the Tuna:

Heat a large skillet with high heat oil over medium-high Get oil shimmering but not smoking Place tuna pieces gently in pan and do not crowd Sear each side for about one to two minutes until golden and sesame crust is set Rest tuna on paper towel to blot excess oil then let rest five minutes Slice into thin quarter inch pieces

Assemble the Salad:

In a large bowl combine greens cucumber edamame radishes carrots cabbage and cilantro Drizzle lightly with the sesame dressing and toss Divide among four plates or bowls Nestle sliced seared ahi over the veggies Add avocado slices sunflower sprouts and pickled ginger as desired

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For me the magic always begins with that first cut into the sesame-crusted tuna It is beautiful to slice through and the aroma always makes my family gather around the kitchen island just waiting for their bowl

Storage Tips

Store any extra seared ahi tuna in an airtight container in the coldest part of the refrigerator for up to three days Only slice what you plan to eat Each salad component keeps best stored separately so your greens stay crisp The dressing holds for a week if tightly sealed in the fridge

Ingredient Substitutions

If you cannot find fresh ahi tuna use frozen saku blocks which are usually high quality and available at Asian markets For a vegetarian option swap in seared tofu coated the same way or even roasted chickpeas Gluten free soy sauce or coconut aminos are excellent stand-ins Try different crunchy veggies like bell pepper or snap peas for even more color

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Serving Suggestions

Serve this salad as a main meal for lunch or a light dinner It also pairs nicely with miso soup or crispy wontons For an elegant starter plate arrange small portions of sliced ahi over baby greens with a drizzle of dressing and a slice of avocado Finish with sesame seeds for garnish

Cultural Context

Seared ahi tuna salads are inspired by Japanese and Pacific Rim flavors where fresh high quality fish and sesame are staples of the cuisine Using quick searing locks in the tuna’s taste and maintains the beautiful rare center which is both visually stunning and delicious

Recipe FAQs

→ How should I select ahi tuna for this dish?

Choose sushi-grade ahi tuna for best results. Look for firm, bright red tuna with a clean scent, ensuring freshness.

→ Can the dressing be prepared ahead?

Yes, the sesame ginger dressing can be made up to a week in advance and stored in the refrigerator.

→ What greens work best as a base?

Arugula, baby spinach, and spring mix all work well, but feel free to use your favorite greens or a combination.

→ Is there a substitute for edamame?

Snap peas or blanched green beans are tasty alternatives if edamame is unavailable.

→ How long can leftover ahi keep?

Store leftover ahi in an airtight container in the fridge for up to three days for best flavor and freshness.