Ahi Tuna Salad with Sesame Ginger Dressing

Introduction

You get the best of both worlds with this dish: a light and refreshing salad base and restaurant-quality, perfectly seared ahi tuna. The vibrant sesame ginger dressing ties everything together with its addictive sweet, salty, and tangy flavor.

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. First, 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 until the dressing is well combined and slightly thickened. Season with a pinch of salt and pepper to taste. Set aside.
2. In a large, dry skillet or non-stick pan over high heat, sear the ahi tuna steak for 30-45 seconds per side, just until the outside is browned but the center remains rare. Immediately transfer to a cutting board and let rest for a minute before slicing thinly against the grain.
3. To assemble the salad, divide the mixed salad greens evenly among four plates or large shallow bowls.
4. Arrange the bell pepper slices, cucumber noodles, and carrot noodles over the greens on each plate.
5. Fan out the avocado slices and place them on each salad.
6. Top each salad with the thinly sliced seared ahi tuna.
7. Drizzle the desired amount of sesame ginger dressing over each salad.
8. Finish each plate by sprinkling with wonton strips and sesame seeds. Serve immediately.

Variations

• Deconstructed Bowl: Serve all the components in separate sections of a large bowl for a beautiful, interactive presentation.
• Wrap It Up: Use large butter lettuce leaves or whole-wheat tortillas to turn the salad into a handheld wrap or lettuce cup.
• Protein Swap: Substitute the seared ahi tuna with grilled chicken breast, shrimp, or even baked tofu for a different protein option.
• Nutty Crunch: If you don’t have wonton strips, simply toast the sesame seeds in a dry pan for a minute until fragrant for an extra layer of toasted flavor.

Tips for Success

• For the best sear, make sure your tuna steak is completely dry with paper towels before it hits the very hot pan.
• Assemble the salads just before serving to keep the greens crisp and the wonton strips from getting soggy.
• Taste the dressing before seasoning with salt, as the soy sauce is already quite salty.

Storage & Reheating

Store leftover undressed salad components and dressing separately in airtight containers in the refrigerator for up to 2 days. The seared tuna is best enjoyed immediately but can be stored chilled and eaten cold the next day. This salad is not recommended for reheating.

FAQ

Can I use canned tuna?

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

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

Is there a substitute for sesame oil?

Sesame oil provides the essential flavor for this dressing. A neutral oil like avocado or grapeseed can be used in a pinch, but the signature taste will be lost.

How do I know when the tuna is done searing?

Look for a browned, opaque crust that covers about 1/8-inch of the exterior on all sides. The center should still be cool and deep red when you slice into it.

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.

My dressing separated. What do I do?

This is natural as oil and vinegar want to separate. Simply whisk or shake it vigorously again right before drizzling.