Ahi Tuna Salad with Sesame Ginger Dressing

Introduction

You can enjoy restaurant-quality elegance at home with this Ahi Tuna Salad. It combines the richness of seared tuna with a vibrant mix of crisp vegetable noodles and a perfectly balanced, aromatic dressing. It’s a light yet satisfying meal that feels special enough for entertaining but simple enough for a quick, healthy dinner.

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, and honey until the honey is dissolved. While whisking continuously, slowly drizzle in the sesame oil to create an emulsified dressing. Season with a pinch of salt and pepper to taste. Set aside.
2. Prepare the Base: Divide the 6 cups of mixed salad greens evenly among four large plates or bowls.
3. Arrange the Vegetables: Top the greens with the bell pepper slices, cucumber noodles, and carrot noodles, arranging them in separate piles or layers for visual appeal.
4. Sear the Tuna: Pat the ahi tuna steak completely dry with paper towels. Heat a skillet or cast-iron pan over high heat until very hot. Sear the tuna for 30-45 seconds per side, just until the exterior is browned but the center remains rare. Immediately transfer to a cutting board.
5. Slice the Tuna: Using a sharp knife, thinly slice the seared tuna against the grain.
6. Assemble the Salad: Place the sliced tuna and avocado slices on top of each salad.
7. Add Final Toppings: Sprinkle each salad with sesame seeds and wonton strips.
8. Serve: Drizzle the desired amount of sesame ginger dressing over each salad just before serving.

Variations

• Poke Bowl Style: Instead of slicing, cube the seared tuna. Serve all the components (greens, vegetable noodles, cubed tuna, avocado) in a bowl over a bed of warm sushi rice or quinoa.
• No-Cook Option: Use high-quality, sushi-grade ahi tuna and serve it completely raw, sliced thinly for a tuna sashimi salad.
• Deconstructed Presentation: Serve all components—the dressed greens, vegetable noodles, sliced tuna, and toppings—separately on a large platter for a fun, interactive family-style meal.
• Spicy Kick: Add a teaspoon of sriracha or a pinch of red pepper flakes directly to the dressing mixture before emulsifying.

Tips for Success

• Ensure your pan is screaming hot before adding the tuna to get a good sear without overcooking the interior.
• To achieve perfect “noodles,” use a spiralizer on firm cucumbers and carrots. If using a vegetable peeler, create long, thin ribbons.
• Slice the avocado just before assembling to prevent it from browning.
• Allow the seared tuna to rest for a minute on the cutting board before slicing to let the juices redistribute.

Storage & Reheating

Store any undressed salad components (greens, vegetables, sliced avocado) and leftover sliced tuna separately in airtight containers in the refrigerator for up to 1 day. The dressing can be stored in a jar for up to 5 days. This salad is best enjoyed fresh and should not be reheated.

FAQ

Can I use canned tuna?

No, this recipe is designed for fresh ahi tuna steak to achieve the desired seared texture and flavor. Canned tuna will not work as a substitute.

I don’t have a spiralizer. How else can I prepare the vegetables?

You can use a standard vegetable peeler to create long, thin ribbons, or simply julienne the cucumber and carrot with a sharp knife.

Is the tuna safe to eat rare?

Yes, as long as you start with high-quality, sushi-grade ahi tuna that is intended for raw or rare consumption. Always purchase from a trusted fishmonger or grocery store.

Can I make the dressing ahead of time?

Absolutely. The dressing can be made up to 5 days in advance and stored in the refrigerator. Shake or whisk it well before using as the oil may separate.

What can I use instead of wonton strips?

For a similar crunch, you can use crushed rice crackers, chow mein noodles, or even roasted, salted peanuts or almonds.

How do I know when the tuna is done searing?

Sear for only 30-45 seconds per side. The tuna should be browned on the outside but cool and red in the center. It will continue to cook slightly from residual heat after being removed from the pan.