Ahi Tuna Salad with Sesame Ginger Dressing

Introduction

This vibrant Ahi Tuna Salad brings restaurant-quality elegance to your table in minutes. You’ll love the contrast of the perfectly seared, ruby-red tuna against the crisp vegetable noodles and the bold, umami-rich sesame ginger dressing. It’s a light yet satisfying meal that’s packed with flavor and texture.

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. Pat the ahi tuna steak completely dry with paper towels and season all over with salt and pepper.
2. Heat a heavy skillet (like cast iron or stainless steel) over high heat until very hot. Add a small amount of neutral oil if your pan is not non-stick.
3. Sear the tuna for 30-45 seconds per side, just until a golden-brown crust forms but the center remains rare. Transfer to a cutting board and let rest for a few minutes before slicing thinly against the grain.
4. While the tuna rests, make the dressing. In a small bowl or jar, whisk together the soy sauce, rice vinegar, minced fresh ginger, and honey until the honey is dissolved.
5. While whisking continuously, slowly drizzle in the sesame oil until the dressing is well combined and slightly emulsified. Season with a pinch of salt and pepper to taste.
6. In a large serving bowl or on individual plates, build the salad. Start with a base of the mixed salad greens.
7. Arrange the cucumber noodles, carrot noodles, and sliced bell pepper over the greens.
8. Top with the thinly sliced seared ahi tuna and avocado slices.
9. Drizzle the desired amount of sesame ginger dressing generously over the entire salad.
10. Finish by sprinkling the wonton strips and sesame seeds over the top. Serve immediately.

Variations

• Deconstructed Bowl: Serve all components separately in a large, shallow bowl, allowing everyone to assemble their own perfect bite.
• Tuna Poke Style: Instead of searing, cube the raw, sushi-grade tuna and marinate it in a few tablespoons of the dressing for 15 minutes before assembling the salad.
• Knife-Cut Veggies: If you don’t have a spiralizer, simply julienne the cucumber and carrot with a knife for a similar crunchy, noodle-like texture.
• Lettuce Wraps: Use large butter lettuce leaves as cups, fill them with the vegetable noodles and tuna, and drizzle with dressing for a hand-held option.

Tips for Success

• Ensure your pan is *extremely* hot before adding the tuna to get a good sear without overcooking the interior.
• To make slicing easier, briefly place the seared and rested tuna in the freezer for 5-10 minutes before using a very sharp knife to slice it thinly.
• For the best dressing, use toasted sesame oil for its deep, nutty flavor and mince the ginger as finely as possible.
• Add the avocado, wonton strips, and dressing just before serving to prevent the avocado from browning and the wonton strips from getting soggy.

Storage & Reheating

Store leftover components separately in airtight containers in the refrigerator for up to 1 day. The seared tuna, vegetable noodles, and greens can be stored separately. The avocado is best added fresh. The salad is intended to be served cold or at room temperature and does not require reheating.

FAQ

Can I use canned tuna?

This recipe is designed for fresh, seared ahi tuna steaks. Using canned tuna would create a completely different dish and is not recommended.

How do I know if my tuna is sushi-grade?

Purchase your tuna from a trusted fishmonger or market and explicitly ask for “sushi-grade” or “sashimi-grade” ahi tuna, which indicates it has been frozen to a temperature that makes it safe to eat raw or rare.

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 or whisk it again before using.

What can I use instead of a spiralizer for the noodles?

You can use a standard vegetable peeler to create long, thin ribbons of cucumber and carrot, which work perfectly in this salad.

Is there a substitute for wonton strips?

For a similar crunch, you can use store-bought chow mein noodles or quickly pan-fry some leftover wonton wrappers cut into strips until crispy.

Can I cook the tuna more than rare?

Yes, you can cook it to your preferred level of doneness, but be aware that cooking it beyond medium will result in a firmer, less tender texture in the salad.