This sesame-crusted seared ahi tuna salad recipe is deliciously refreshing and light! Served over fresh greens with avocado, cucumber, edamame, grated carrots, cabbage, radishes, and sunflower sprouts tossed in a sesame ginger dressing spiked with wasabi.

sesame crusted seared ahi tuna salad with sliced avocado, grated carrots, sliced radish, and fresh greens in bowl with pickled ginger and chopsticks.

A version of this Seared Ahi Tuna Salad has been on our menu at our restaurant Mizuna for years, and every once in a while, someone emails me for the recipe. It’s light and refreshing while being satiating- a delicious summer salad, perfect for evenings on the patio. If you are already enjoying our Fast & Easy Seared Tuna here is a different way to serve it up!

Why You’ll Love This

  1. Light & refreshing! Perfect for summer meals.
  2. Healthy & filling. Ahi tuna is high in protein and rich in omega-3s, vitamins, and minerals!
  3. Incredible flavor! Tossed in delicious Sesame Ginger Dressing spiked with wasabi!
  4. Easy to make. Dressing and veggies can be prepped in advance.

Ingredients

ingredients for seared ahi tuna salad- ginger wasabi dressing, fresh greens, bowl of cabbage, avocado, radish, cucumber, edamame, plate of raw ahi tuna, microgreens, wasabi, pickled ginger, and bowl of white and black sesame seeds.
  • Ahi Tuna: Use sushi grade or order saku block tuna. Sushi restaurants may sell it to you as well as grocery stores that make their own sushi. Or order it online here.
  • Sesame seeds: Use black sesame seeds or a combination of black and white sesame seeds for the crust.
  • Other crust ingredients: Soy sauce (or coconut aminos), granulated garlic powder (or onion powder), kosher salt, fresh cracked black pepper, sugar (for caramelizing the crust), and dried thyme.
  • Oil: Use a high heat oil or olive oil for searing the tuna.
  • Fresh greens: Arugula, baby spinach, spring mix, romaine lettuce or any other greens you enjoy! Or substitute rice noodles!
  • Ginger Dressing: Olive oil, toasted sesame oil, rice vinegar, maple syrup or honey, miso paste, soy sauce, water, fresh ginger, optional wasabi paste (delicious!), and a pinch of salt and pepper.
  • Other salad ingredients: English cucumber, carrots (grated or matchstick)—or sub purple or napa cabbage or use a combo—radishes, shelled edamame, cilantro or scallions, avocado, microgreens or sunflower sprouts, and pickled ginger.

How to Make Seared Ahi Tuna Salad

Step 1: Make the dressing. Add all dressing ingredients to a jar and whisk or use an immersion blender to blend until smooth. Taste and adjust for wasabi paste, then refrigerate.

Step 2: Prep veggies. Slice and gather the salad ingredients you wish to use.

Step 3: Prep the tuna. In a wide bowl, mix together sesame seeds, salt, pepper, sugar, garlic powder, and thyme. Brush tuna with soy sauce, then coat all sides with the sesame mixture. Press in the sesame seeds to ensure a crispy texture all around.

Step 4: Sear tuna. Heat a large skillet with oil over medium-high heat. Once hot, turn hood fan on, then place tuna carefully in the pan and sear until golden, 1-2 minutes depending on size. Flip with tongs and sear on the other side, making sure to sear the sides as well. Transfer to a paper towel to blot and let rest 5 minutes before slicing into 1/4-inch slices using a sharp knife and cutting board.

Step 5: Assemble the salad. To a large mixing bowl, add greens, cucumber, edamame, radishes, carrots, cabbage, and cilantro. Spoon a little dressing over top and toss lightly.

Step 6: Serve. Divide among four plates or bowls, then top with the seared ahi tuna steaks, avocado slices, and sunflower sprouts. Add pickled ginger if desired.

seared ahi tuna salad in bowl with chopsticks on top, served with pickled ginger.

FAQs

What pairs well with ahi tuna?

If turning this dish into a feast, pair our seared ahi tuna salad with grilled bok choy, grilled asparagus, or other grilled veggies!

Can I meal prep this salad?

While it’s best to prepare the ahi tuna before serving, you can make the dressing in advance and store for up to 1 week. You can also slice the veggies a day or two ahead of time, excluding the avocado.

How long does sesame crusted ahi tuna keep for?

You can store leftover ahi tuna for up to 3 days in an airtight container in the refrigerator.

Health Benefits of Ahi Tuna

Ahi tuna, also known as yellowfin tuna, is not only a delicious choice for meals but also comes packed with numerous health benefits!

  1. High protein content: Ahi tuna is an excellent source of lean protein. Protein is essential for building and repairing tissues, making enzymes, and supporting immune function.
  2. Rich in omega-3 fatty acids: These healthy fats support cardiovascular health by reducing blood pressure and decreasing triglycerides. Omega-3s are also known to reduce inflammation and promote brain health.
  3. Rich in vitamins and minerals: Especially high in vitamin D, which supports healthy bones and a healthy immune system, vitamin B12, which keeps nerve and blood cells healthy, and selenium, which plays a critical role in metabolism and protecting cells, thanks to its antioxidant properties.
  4. Supports heart health: Regular consumption of ahi tuna can contribute to lower blood pressure, reduced cholesterol levels, and a lower risk of heart disease, thanks to its omega-3 content.
  5. Boosts energy levels: The high content of protein and B vitamins in ahi tuna helps boost energy levels and helps in reducing fatigue.
sesame crusted seared ahi tuna salad with sunflower sprouts, sliced cucumber and avocado, grated carrots and cabbage, and edamame.

Hope you enjoy this Seared Ahi Tuna Salad – such a refreshing summer meal, full of healthy delicious nutrients!

More Summer Salads to Enjoy!

Visit Fast & Easy Seared Tuna (Ahi or Yellowfin Tuna) for more details on how to sear tuna.

Print
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This sesame-crusted seared ahi tuna salad recipe is deliciously refreshing and light! Served over fresh greens with avocado, cucumber, edamame, grated carrots, cabbage, radishes, and sunflower sprouts tossed in a ginger wasabi dressing.

Seared Ahi Tuna Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 40
  • Cook Time: 5
  • Total Time: 45 minutes
  • Yield: 4 1x
  • Category: salads, fish recipes,
  • Method: seared
  • Cuisine: Asian
  • Diet: Gluten Free

Description

This sesame-crusted seared ahi tuna salad recipe is deliciously refreshing and light! Served over fresh greens with avocado, cucumber, edamame, grated carrots, cabbage, radishes, and sunflower sprouts tossed in a sesame ginger dressing.


Ingredients

Units Scale

Sesame Ginger Dressing

  • 2 1/2 tablespoons olive oil
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons rice vinegar
  • 1 1/2 tablespoons maple syrup or honey
  • 1 tablespoon miso paste
  • 1 tablespoon soy sauce or GF liquid amino acid
  • 1 tablespoon water
  • 2 teaspoons ginger, use paste, or finely minced or grated
  • optional: 1/4 -1/2 teaspoon wasabi paste, more to taste
  • pinch salt and black pepper

Seared Ahi Tuna 

Salad ingredients

  • 4 cups fresh greens- arugula, baby spinach, spring mix, etc. (4-5 ounces)
  • 1 1/2 cups English cucumber, sliced
  • 12 cups carrots, grated or match stick (or sub purple cabbage or use both)
  • 1/2 cup radishes, sliced
  • 1 cup edamame (shelled) more as desired
  • 1/2 cup fresh cilantro (or sub scallions)
  • 1 large avocado, sliced
  • handful Microgreens or sunflower sprouts
  • Pickled ginger

Instructions

  1. Make the dressing. Place dressing ingredients in a small jar and whisk, or use an immersion blender to blend until smooth. Add more wasabi paste to taste. Refrigerate. 
  2. Prep any veggies you want and have them ready to toss. 
  3. Prep the tuna. Place the sesame seeds, salt, pepper, sugar, garlic powder, and thyme in a wide bowl and stir well. Brush the tuna with soy sauce. Coat the tuna on all sides with the sesame mixture, pressing in the sesame seeds.
  4. Sear the Tuna. Heat a large skillet with oil over medium-high heat and wait till it gets hot. Turn your hood fan on.  Place the tuna carefully in the pan and sear until golden, 1-2 minutes, depending on the size. Turn and sear the other side and the sides. Place on a paper towel to blot. Let rest 5 minutes, then slice into ¼ inch slices. 
  5. Assemble the salad. In a large mixing bowl, add the greens, cucumber, edamame, radishes, carrots, cabbage, and cilantro. Spoon a little of the dressing over the salad, tossing to lightly coat. Divide the salad among four plates or bowls. Top with the seared ahi, avocado slices, and sunflower sprouts. Add some pickled ginger if you like. 

Notes

Leftover ahi will keep up to 3 days in an airtight container in the refrigerator. Leftover dressing will keep up to one week. 

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Comments

  1. Loved this recipe. So fresh and healthy. I didn’t have garlic powder, so I swapped it for togarashi spice. It was delicious.






  2. A few years ago you had a link to a company to order Ahi Tuna. I ordered it once and it was spectacular. Can’t recall the company now?

    1. Hey Stephanie- Yes, it is good- I have linked that company in the post and in the recipe card!

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