Seared Ahi Tuna Salad (Printable Version)
Sesame crusted ahi on greens, avocado, cucumber, and veggies with a lively sesame ginger dressing.
# Ingredients:
→ Sesame Ginger Dressing
01 -
37 ml olive oil
02 -
15 ml toasted sesame oil
03 -
30 ml rice vinegar
04 -
22 ml maple syrup or honey
05 -
15 ml miso paste
06 -
15 ml soy sauce or gluten-free liquid amino acids
07 -
15 ml water
08 -
2 teaspoons ginger paste or finely grated fresh ginger
09 -
0.25–0.5 teaspoon wasabi paste, optional, more to taste
10 -
Pinch of salt and black pepper
→ Seared Ahi Tuna
11 -
340–454 grams sushi grade ahi tuna (saku block preferred)
12 -
15 ml soy sauce or gluten-free liquid aminos
13 -
45 ml sesame seeds (black, white, or both)
14 -
5 ml granulated garlic powder or onion powder
15 -
3.5 ml kosher salt
16 -
5 ml freshly cracked black pepper
17 -
5 ml sugar
18 -
5 ml dried thyme
19 -
High heat oil or olive oil, for searing
→ Salad
20 -
120 grams fresh mixed greens (arugula, baby spinach, or spring mix)
21 -
225 ml English cucumber, sliced
22 -
250–500 ml carrots, grated or cut into matchsticks (or substitute with purple cabbage or both)
23 -
120 ml radishes, thinly sliced
24 -
240 ml shelled edamame, adjust as needed
25 -
120 ml fresh cilantro leaves or sliced scallions
26 -
1 large avocado, sliced
27 -
1 handful sunflower sprouts or microgreens
28 -
Pickled ginger, optional for garnish
# Steps:
01 -
Combine olive oil, sesame oil, rice vinegar, maple syrup or honey, miso paste, soy sauce, water, and ginger in a small jar. Whisk or blend with an immersion blender until smooth. Season with salt, black pepper, and wasabi paste to taste. Refrigerate until use.
02 -
Wash and prepare all vegetables: slice cucumber and radishes, grate or julienne carrots, chop cilantro or scallions, and set aside microgreens and pickled ginger.
03 -
In a wide bowl, mix sesame seeds, kosher salt, black pepper, sugar, garlic powder, and dried thyme. Brush tuna on all sides with soy sauce.
04 -
Press tuna firmly into the sesame seed mixture, coating all surfaces evenly.
05 -
Heat oil in a large skillet over medium-high heat. When oil is hot, carefully add tuna and sear 1–2 minutes per side until golden and crusted on all sides. Remove and let rest on paper towels for 5 minutes. Slice thinly into 6 mm slices.
06 -
In a large bowl, combine mixed greens, cucumber, edamame, carrots, cabbage, radishes, and cilantro. Drizzle lightly with sesame ginger dressing and toss to coat.
07 -
Divide salad among four plates. Top each with sliced seared ahi, avocado, sunflower sprouts, and optional pickled ginger. Serve immediately.
# Notes:
01 -
Leftover seared ahi can be stored for up to three days in an airtight container in the refrigerator. Dressing keeps up to one week.