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Ingredients
- Ahi tuna *Sushi grade
- Sesame seeds
- Sesame oil
- Lettuce
- Cucumber
- Radish
- Avocado
- Green onion
- Salt
- Pepper
See the recipe card below for quantities.
Substitutions
Variations
Equipment
- Salad bowl
- Salad tongs
- Colander
- Oil and vinegar dispensers
- Knife
- Frying pan or cast iron skillet
- Meat thermometer
- Cutting board
Storage
Store salad in an airtight container in the refrigerator without dressing for 2-3 days. If the salad is moist from being washed, place a paper towel on top of it to draw out the moisture.
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FAQ
📖 Recipe
Ahi Tuna Steak Salad
Save RecipeEquipment
- Salad bowl
- Salad tongs
- Colander
- Oil and vinegar dispensers
- Knife
- Frying pan or cast iron skillet
- Meat thermometer
- Cutting board
Ingredients
- Ahi tuna *Sushi grade
- Sesame seeds
- Sesame oil
- Lettuce
- Cucumber
- Radish
- Avocado
- Green onion
- Salt (or to taste)
- Pepper (or to taste)
Instructions
Protein
- Cook tuna.
Dressing
- In a small bowl, whisk together the dressing ingredients. Set aside.
Salad
- Wash lettuce and set it aside to drain in a colander.
- Wash remaining produce and cut into small salad sized portions.
- Assemble salad with all ingredients.
- Drizzle prepared dressing on top.
- Gently toss the salad and serve immediately.
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Food Safety
Many people eat *sashimi-grade or *sushi-grade tuna raw. Please do your research and if you are not comfortable with this, cook the fish thoroughly by adding additional time until the center is no longer pink. *See USDA.gov guidelines below for recommended internal temperature.
- Create a clean work area.
- Wash hands after touching raw meat or seafood.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with a high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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