Introduction
This Ahi Tuna Salad brings restaurant-quality elegance to your table with minimal cooking. You’ll love the contrast of the rich, rare tuna with the fresh, crunchy vegetables and a vibrant, homemade sesame ginger dressing. It’s a light yet satisfying meal that comes together in a flash.
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
- 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 salt and pepper to taste. Set aside.
- Prepare the Base: Divide the mixed salad greens among four large plates or bowls.
- Arrange the Vegetables: Top the greens with the bell pepper slices, cucumber noodles, and carrot noodles, arranging them neatly.
- Add Tuna & Garnish: Place the thinly sliced ahi tuna over the vegetables. Scatter the wonton strips, sesame seeds, and avocado slices over each salad.
- Serve: Drizzle the desired amount of sesame ginger dressing over each salad just before serving. Serve immediately.
Variations
- Deconstructed Bowl: Serve all the components in separate piles in a large, shallow bowl for a beautiful, shareable presentation.
- Lettuce Wraps: Use butter lettuce or romaine leaves as cups and fill them with the salad ingredients for a handheld version.
- Seared Variation: For a deeper flavor, coat the tuna steak in sesame seeds before quickly searing it for 30-60 seconds per side, then slice.
- Grain Bowl: Serve the salad components over a bed of cooked quinoa, brown rice, or soba noodles for a more substantial meal.
Tips for Success
- Ensure your tuna is at room temperature before slicing for clean, thin cuts.
- To make the dressing extra smooth, grate the fresh ginger on a microplane to avoid fibrous pieces.
- Prepare and chill all your vegetable components ahead of time, but assemble the salad and add the dressing just before eating to keep the greens crisp and the wonton strips crunchy.
- For the most tender “noodles,” use a vegetable peeler or mandoline if you don’t have a spiralizer.
Storage & Reheating
FAQ
Can I use canned tuna?
No, this recipe is specifically designed for the texture and flavor of high-quality, rare-cooked ahi tuna steak. Canned tuna will not provide the same result.
What can I use instead of wonton strips?
Crispy fried rice noodles or baked wonton wrapper triangles make a good substitute for crunch. You can also omit them entirely.
My dressing separated, is that okay?
Yes, the oil and vinegar will naturally separate. Simply give it a vigorous shake or whisk just before drizzling.
Is the tuna safe to eat rare?
It is safe if you start with sushi-grade or sashimi-grade ahi tuna, which is frozen to a temperature that kills parasites. Always purchase from a reputable fishmonger.
Can I make the dressing less sweet?
Absolutely. Reduce the honey to 1 tablespoon, or substitute with a squeeze of fresh orange juice for a different kind of sweetness.
How do I know when the tuna is cooked “rare in the middle”?
Sear the tuna steak over high heat for 45-60 seconds per side. The center should remain deep red and cool to the touch. It will firm up slightly but remain very tender.
