Ahi Tuna Salad with Sesame Ginger Dressing

Introduction

This vibrant Ahi Tuna Salad combines restaurant-quality flavors with a fresh, crunchy texture. You get a perfect balance of savory seared tuna, crisp vegetable noodles, and a tangy-sweet Sesame Ginger Dressing. It’s a light yet satisfying meal that comes together impressively fast.

Prep & Cook Time

Prep Time: 20 minutes

Cook Time: 1 minute

Total Time: 21 minutes

Servings: 4

Ingredients

• 1 pound ahi tuna (cooked to rare in the middle and thinly sliced)
• 6 cups of mixed salad greens
• 1 cup of red or yellow bell pepper (, seeded and thinly sliced)
• 2 cups cucumber “noodles” made with a spiralizer tool or thinly shaved with a vegetable peeler
• 2 cups carrot “noodles” made with a spiralizer tool or thinly shaved with a vegetable peeler
• 1/2 cup wonton strips
• 2 tablespoons sesame seeds
• 1 avocado (, thinly sliced)
• For the dressing:
• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon finely minced fresh ginger
• 2 tablespoons honey
• 1/4 cup sesame oil
• salt and pepper to taste

Instructions

1. Make the dressing: In a small bowl or jar, whisk together the soy sauce, rice vinegar, minced ginger, honey, and sesame oil until fully combined. Season with salt and pepper to taste. Set aside.
2. Sear the tuna: Pat the ahi tuna steak completely dry. Heat a heavy skillet (like cast iron) over high heat until very hot. Sear the tuna for 30-45 seconds per side, just until the exterior is browned but the inside remains very rare. Transfer to a cutting board and let rest for a few minutes, then slice very thinly against the grain.
3. Prepare the salads: Divide the mixed salad greens evenly among four large plates or bowls.
4. Top each salad with equal portions of the bell pepper slices, cucumber noodles, and carrot noodles.
5. Add the sliced avocado and seared tuna slices to each salad.
6. Drizzle the desired amount of Sesame Ginger Dressing over each salad just before serving.
7. Finish each plate with a sprinkle of sesame seeds and a handful of wonton strips for crunch. Serve immediately.

Variations

• Deconstructed Poke Bowl: Serve all the components, including the tuna, in separate piles over a bed of warm sushi rice instead of salad greens.
• Spicy Kick: Add a pinch of red pepper flakes or a teaspoon of sriracha to the dressing for a spicy version.
• Herbaceous Twist: Garnish the finished salad with fresh cilantro or thinly sliced green onions.
• Protein Swap: Use the same dressing and salad base with grilled chicken, salmon, or tofu instead of ahi tuna.

Tips for Success

• Ensure your skillet is *extremely* hot before adding the tuna to get a good sear without overcooking the interior.
• For the most tender vegetable noodles, use a spiralizer on fresh, firm cucumbers and carrots. A vegetable peeler works well for creating wide, flat “noodles.”
• Slice the avocado just before assembling to prevent browning.
• To make the wonton strips extra crispy, you can quickly toast them in a dry pan for 1-2 minutes.

Storage & Reheating

FAQ

Can I use canned tuna?

This recipe is designed for high-quality, seared ahi tuna steak. Using canned tuna will result in a completely different texture and flavor profile and is not recommended.

What if I don’t have a spiralizer?

You can use a standard vegetable peeler to create long, thin ribbons of cucumber and carrot. Alternatively, you can simply julienne (cut into thin matchsticks) the vegetables with a knife.

Is the tuna safe to eat rare?

For raw or rare tuna, always purchase “sushi-grade” or “sashimi-grade” tuna from a trusted fishmonger or market, indicating it has been frozen to a temperature that kills parasites.

Can I make the dressing ahead of time?

Absolutely. The dressing can be made up to 3 days in advance and stored in the refrigerator. Let it come to room temperature and shake well before using.

I’m gluten-free. What can I substitute for the wonton strips?

Omit the wonton strips and use gluten-free tamari instead of soy sauce in the dressing. You can add crunch with roasted, salted sunflower seeds or slivered almonds.

How do I know when to flip the tuna?

When a good crust has formed, the tuna will release easily from the hot pan. If it sticks, give it another 10-15 seconds before trying again.