I reimagine Ahi Tuna Salad with an unexpected citrus and ginger dressing and garnishes that each carry a surprising backstory.

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i get this weird thrill when I buy very fresh ahi tuna steaks, like I’m about to wreck the ordinary lunch routine. This Ahi Tuna Salad is a little rebellious, bright, and simple but not boring, with a flavor line that surprises you.

I love the way toasted sesame oil gives a salty, nutty whisper that makes each bite feel smarter. It reminds me of Seared Tuna Steaks from that little seaside place but faster and somehow more honest.

I won’t pretend it’s perfect, I mess up sometimes, yet every single time it pulls curious friends closer to the plate.

Ingredients

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Lean, high protein fish, rich in omega 3s, low carbs, great for muscle repair
Packed with fiber, vitamins A and K, low calorie, adds fresh peppery notes
Creamy full of healthy monounsaturated fat and fiber keeps you full longer
Toasted sesame oil gives deep nutty flavor, adds aroma, use sparingly for richness
Salty umami punch, adds savory balance, watch sodium levels if you care
Bright acidic tang, lifts flavors, gives that clean sour note without heaviness
Adds gentle sweetness and glaze, balances sour and salty, small amount goes far

Ingredient Quantities

2 ahi tuna steaks 6 to 8 ounces each, very fresh

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon neutral oil like canola or vegetable (for searing)

1 tablespoon toasted sesame oil

5 cups mixed salad greens (arugula, baby spinach or mesclun)

1/2 English cucumber thinly sliced

1 ripe avocado sliced

1/4 small red onion thinly sliced

1 medium carrot julienned or shredded about 1/2 cup

2 scallions thinly sliced

1 tablespoon toasted sesame seeds white or mixed

2 tablespoons soy sauce or tamari

2 tablespoons rice vinegar

1 tablespoon fresh ginger grated (about a 1 inch piece)

1 clove garlic minced

1 tablespoon honey or agave

1 tablespoon fresh lime juice

How to Make this

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1. Pat the ahi tuna steaks very dry with paper towels, season both sides with the kosher salt and black pepper and set aside for a few minutes so the salt sinks in.

2. Make the sesame ginger dressing: in a small bowl whisk together the soy sauce or tamari, rice vinegar, grated ginger, minced garlic, honey or agave, fresh lime juice and the toasted sesame oil until smooth. Taste and adjust for more sweet, salty or tart if you want.

3. Heat a heavy skillet over high heat until very hot, add the neutral oil and swirl to coat. Sear the tuna 30 to 45 seconds per side for a rare center, a little longer if you like it more cooked. Dont overcrowd the pan and dont move the steaks while searing so you get a good crust.

4. Transfer the tuna to a cutting board and let rest 4 to 5 minutes so the juices settle while you finish the salad.

5. While the tuna rests assemble the salad: toss the mixed salad greens, thinly sliced cucumber, sliced avocado, thin red onion, julienned or shredded carrot and the sliced scallions in a large bowl. Drizzle about half the dressing over the greens and toss gently to coat.

6. Using a very sharp knife slice the tuna thinly across the grain into bite sized pieces. If the tuna sticks, wipe the knife clean and keep slices neat.

7. Arrange the sliced tuna over the dressed greens, spoon any resting juices from the board over the slices if you like, then drizzle the remaining dressing over everything for extra flavor.

8. Sprinkle the toasted sesame seeds over the top and finish with a light extra drizzle of toasted sesame oil if you want a stronger sesame punch. Serve right away so the tuna stays tender.

9. Tips: taste the dressing before you add it to the salad, add more lime for brightness or more honey if its too sharp. If you prefer a hotter kick add a little crushed red pepper or a splash of sriracha.

Equipment Needed

1. Paper towels for patting the tuna dry
2. Small mixing bowl for the dressing
3. Whisk or fork to blend the dressing (a fork works fine)
4. Heavy skillet (cast iron or stainless) for searing
5. Heatproof tongs or metal spatula to flip the steaks
6. Cutting board for resting and slicing the tuna
7. Very sharp chef’s knife (wipe clean between slices)
8. Large salad bowl to toss the greens
9. Measuring spoons (and a 1 tbsp measure) for the dressing ingredients
10. Microplane or fine grater for the fresh ginger

FAQ

Is it safe to eat the ahi tuna rare? Yes, as long as the fish is labeled sushi grade or very fresh and you buy it from a trusted fishmonger, eating it rare is fine. If you’re unsure, cook it through, or freeze it according to safe-handling guidance before eating raw, and always keep the tuna cold until searing.

How long should I sear the tuna and how do I know when it’s done? Heat the pan until very hot, add a neutral oil, then sear 30 to 45 seconds per side for 1 inch steaks for a rare center. Look for a nicely browned crust and a pink center, or check with an instant-read thermometer around 115 to 125°F for rare to medium-rare. Let it rest 3 to 5 minutes before slicing.

Can I make the sesame ginger dressing ahead of time? Yep, the dressing keeps well in an airtight jar in the fridge for 3 to 4 days. Give it a good shake before using. Keep the dressing off the greens until just before serving so the salad doesn’t get soggy.

Any easy swaps for soy, gluten or if I need a vegan option? Use tamari for gluten-free, or coconut aminos if you need soy-free. Swap honey for agave or maple to make the dressing vegan. If you don’t have toasted sesame oil you can use olive oil but the sesame flavor will be milder.

How do I stop the avocado from turning brown? Toss avocado slices with a little lime juice as soon as you slice them, and add them to the salad at the last minute. Or slice them on top just before serving, that helps a lot.

What sides or tweaks make this a fuller meal? Serve the salad over steamed rice, quinoa or cold soba noodles to bulk it up, or add edamame and sliced mango for more texture and flavor. Leftover seared tuna is also great in a sandwich or taco the next day.

Ahi Tuna Salad With Sesame Ginger Dressing Recipe Substitutions and Variations

Ahi tuna steaks: swap for sushi grade salmon (seared or raw), cooked shrimp, or firm tofu if you want a veg option, just use fish you trust if eating rare.
Toasted sesame oil: replace with olive oil plus 1 tsp toasted sesame seeds, or use walnut oil, or thin a spoonful of tahini with a little water for sesame flavor.
Soy sauce or tamari: use coconut aminos for a gluten free milder option, or reduced sodium soy, or Bragg liquid aminos.
Avocado: sub in sliced ripe mango for a sweet creamy note, or steamed edamame for protein, or a dollop of hummus for creaminess.

Pro Tips

1) Buy sushi grade ahi and keep it ice cold until sear time. If your fishmonger can’t guarantee it, don’t risk raw slices. Work quickly and use a clean board to avoid cross contamination.

2) Use a neutral high heat oil for the sear and save the toasted sesame oil for the dressing or a tiny finishing drizzle. Get the pan screaming hot, don’t move the steaks while searing, and 30–45 seconds per side is usually enough for rare (longer if thicker).

3) Pat the tuna very dry and season just before you sear. Too much advance salting pulls moisture out and prevents a good crust. If the tuna is a bit soft, chill it 5 minutes after searing to firm up for neater slicing.

4) Slice across the grain with a very sharp knife, wiping the blade after a few cuts so slices stay clean. Thin slices make the texture feel delicate and help the dressing coat each piece.

5) Dress the greens lightly and reserve about half the dressing to finish the dish. Add avocado and the tuna last so the salad doesn’t get soggy, and toast the sesame seeds in a dry pan just a minute to boost their aroma before sprinkling.

Ahi Tuna Salad With Sesame Ginger Dressing Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I reimagine Ahi Tuna Salad with an unexpected citrus and ginger dressing and garnishes that each carry a surprising backstory.

Servings

servings

Calories

614

kcal

Equipment: 1. Paper towels for patting the tuna dry
2. Small mixing bowl for the dressing
3. Whisk or fork to blend the dressing (a fork works fine)
4. Heavy skillet (cast iron or stainless) for searing
5. Heatproof tongs or metal spatula to flip the steaks
6. Cutting board for resting and slicing the tuna
7. Very sharp chef’s knife (wipe clean between slices)
8. Large salad bowl to toss the greens
9. Measuring spoons (and a 1 tbsp measure) for the dressing ingredients
10. Microplane or fine grater for the fresh ginger

Ingredients

2 ahi tuna steaks 6 to 8 ounces each, very fresh
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon neutral oil like canola or vegetable (for searing)
1 tablespoon toasted sesame oil
5 cups mixed salad greens (arugula, baby spinach or mesclun)
1/2 English cucumber thinly sliced
1 ripe avocado sliced
1/4 small red onion thinly sliced
1 medium carrot julienned or shredded about 1/2 cup
2 scallions thinly sliced
1 tablespoon toasted sesame seeds white or mixed
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon fresh ginger grated (about a 1 inch piece)
1 clove garlic minced
1 tablespoon honey or agave
1 tablespoon fresh lime juice

Directions

Pat the ahi tuna steaks very dry with paper towels, season both sides with the kosher salt and black pepper and set aside for a few minutes so the salt sinks in.
Make the sesame ginger dressing: in a small bowl whisk together the soy sauce or tamari, rice vinegar, grated ginger, minced garlic, honey or agave, fresh lime juice and the toasted sesame oil until smooth. Taste and adjust for more sweet, salty or tart if you want.
Heat a heavy skillet over high heat until very hot, add the neutral oil and swirl to coat. Sear the tuna 30 to 45 seconds per side for a rare center, a little longer if you like it more cooked. Dont overcrowd the pan and dont move the steaks while searing so you get a good crust.
Transfer the tuna to a cutting board and let rest 4 to 5 minutes so the juices settle while you finish the salad.
While the tuna rests assemble the salad: toss the mixed salad greens, thinly sliced cucumber, sliced avocado, thin red onion, julienned or shredded carrot and the sliced scallions in a large bowl. Drizzle about half the dressing over the greens and toss gently to coat.
Using a very sharp knife slice the tuna thinly across the grain into bite sized pieces. If the tuna sticks, wipe the knife clean and keep slices neat.
Arrange the sliced tuna over the dressed greens, spoon any resting juices from the board over the slices if you like, then drizzle the remaining dressing over everything for extra flavor.
Sprinkle the toasted sesame seeds over the top and finish with a light extra drizzle of toasted sesame oil if you want a stronger sesame punch. Serve right away so the tuna stays tender.
Tips: taste the dressing before you add it to the salad, add more lime for brightness or more honey if its too sharp. If you prefer a hotter kick add a little crushed red pepper or a splash of sriracha.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.