Enjoy the perfect blend of simplicity and elegance with Seared Ahi Tuna Salad-crisp veggies, ahi tuna, and sesame ginger dressing in every bite.
Simplicity, meet my friend elegance.
This Seared Ahi Tuna Salad strikes the perfect balance between simplicity and sophistication-quick enough for weeknight dinners yet elegant enough to impress guests. It's a vibrant celebration of flavors and colors, delivering a powerful phytonutrient punch and healthy dose of omega-3 fatty acids.
Perfectly seared, medium-rare ahi tuna steaks rest atop a bed of crisp purple cabbage, shredded carrots, and tender edamame. Tossed in a fragrant sesame ginger dressing and finished with a drizzle of spicy mayo, a sprinkle of green onions, and sesame seeds, every bite offers a harmonious blend of fresh, zesty, and savory notes.
This is one of my favorites. I hope you enjoy it just as much!
Instructions
Preheat cast iron skillet
Critical step! A hot cast iron skillet prevents the tuna from sticking.
Toss cabbage in dressing
Mix the dressing and pour it over the cabbage. Use tongs to plate the cabbage and retain the bowl with remaining dressing.
Marinate tuna
Let it marinate while you prep and plate edamame and carrots on top of cabbage.
Sear the tuna
Sear each side for 90 seconds over medium high heat.
Slice the tuna
Create ½ inch pieces by cutting across the grain.
Garnish and enjoy!
Plate tuna, add spicy mayo, sesame seeds, and green onion.
FAQ
Swap out the soy sauce and replace with an equal amount of liquid aminos for the soy sauce and eliminate the mukimame. Steamed broccoli is a yummy alternative in this dish.
Absolutely! I love making this when I have bell peppers or broccoli to use up. 
Other Favorites to Impress Your Guests
📖 Recipe
Ingredients
Sesame Ginger Dressing
- 1 tablespoon toasted sesame oil
- 1 tablespoon extra virgin olive oil
- 2 tablespoons rice vinegar
- 1 tablespoon lite soy sauce
- ½ teaspoon dried ginger
- 2 cloves minced garlic
Seared Ahi Tuna Salad
- 2 ahi tuna steaks (3-4 ounces each, boneless and skinless)
- 4 cups purple cabbage (Shredded)
- 1 cup raw carrots (Shredded)
- 1 cup mukimame (Prepared according to package instructions. Shelled Edamame also works.)
- 1 green onion (Finely sliced)
- 2 tablespoons lite spicy mayo
- 2 teaspoons sesame seeds
Instructions
Preheat Skillet
- Preheat a cast iron skillet on medium high heat. I set mine to a 7/10. The steaks require a really hot surface to cook without sticking or crumbling.
Mix the dressing
- Combine the dressing ingredients in a bowl or jar. I like to put them in a small mason jar and shake it up to mix.
Plate the cabbage
- Place the shredded cabbage in a bowl and pour the dressing over it. Using tongs plate two cups of the dressed cabbage into each serving bowl. Save the bowl and the dressing that has drained off.
Marinate Tuna
- Place your tuna steaks in the mixing bowl with remaining dressing and flip them so they can soak up the dressing. Let them rest until you're ready to cook them.
Add carrots and mukimame
- Top each serving bowl of cabbage with ½ cup carrots and ½ cup mukimame.
Sear!
- Time to sear the tuna! These instructions will yield a medium-rare tuna steak. Please note, this requires your undivided attention. (Ask me how I know!) Place each tuna steak in the HOT cast iron skillet for 90 seconds. If your steaks are thicker than 1" add 30-60 seconds. Flip them using metal tongs. Cook for an additional 90 seconds.
Cut the tuna steaks
- Remove the steaks and place on a cutting board. Slice into ½ inch pieces cutting across the grain.
Garnish and enjoy!
- Place one steak on top of each serving bowl. Garnish with green onion, spicy mayo, and sesame seeds. Serve immediately and enjoy!
Leave a Reply