Seared Ahi Tuna Salad

5 from 2 votes

Seared Ahi Tuna Salad is a quick, protein-forward, restaurant-style salad made with sesame-crusted ahi tuna, fresh greens, and a light ginger sesame dressing. This seared tuna salad recipe relies on high heat and a short stovetop sear to create a crisp exterior while keeping the tuna rare in the center, making it an easy option for a fast weekday meal at home.

Prep Time20

Cook Time5

Total Time25

Course: Lunch

Cuisine: Asian

Servings:

Calories: 452kcal

Author: Jami Powell

Equipment

Salad bowl
Salad tongs
Colander
Cast iron skillet
Meat thermometer

Ingredients

Seared Ahi Tuna

1 pound sushi-grade ahi (yellowfin) tuna ask the seafood supplier for tuna suitable for serving raw or rare.
1 tablespoon avocado oil
3 tablespoons tri-color sesame seeds
Pinch kosher salt
Pinch black pepper

Salad

6 ounces spring mix
½ English cucumber thinly sliced
1 large avocado diced
1 to 2 radishes very thinly sliced
1 tablespoon sliced green onion green parts only

Ginger Sesame Dressing

3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon toasted sesame oil
2 tablespoons avocado oil
1 tablespoon honey
1 tablespoon freshly grated ginger (use 2 teaspoons for a milder ginger flavor)
1 garlic clove finely grated
1 tablespoon fresh lime juice
1 tablespoon tri-color sesame seeds

Instructions

In a small bowl or jar, whisk together the rice vinegar, soy sauce, sesame oil, avocado oil, honey, ginger, garlic, and lime juice. Stir in the sesame seeds and set aside while you prepare the salad.
Pat the tuna dry with paper towels. Brush with avocado oil and season all sides with salt and pepper.
Place the sesame seeds on a plate and press them onto all sides of the tuna to create an even coating.
Heat a cast-iron skillet or heavy sauté pan over high heat until very hot. Sear the tuna for one to two minutes per side, including the edges, leaving the center rare. *See food safety note below
Transfer to a cutting board and let rest for 5 minutes before slicing thinly across the grain.
Arrange the spring mix on a large serving platter or divide among four plates. Top with the cucumber, avocado, radishes, and sliced green onion. Arrange the sliced ahi tuna over the salad.
Whisk the dressing once more and drizzle over the salad just before serving. Serve immediately.

Video

Notes

Food Safety:

Food Safety: “Sushi-grade” is not an official U.S. government grade. Tell your seafood supplier that you plan to serve the tuna raw or rare. Consuming raw or undercooked seafood may increase the risk of foodborne illness.

Cooking Notes:

A very hot skillet is the key to achieving a flavorful sesame crust while keeping the center of the tuna rare. Patting the tuna dry before searing helps the sesame seeds adhere and promotes better browning. For the freshest texture, dress the salad just before serving.

Tips for Best Results:

Heat the skillet until it is very hot before adding the tuna for a quick, even sear.
Pat the tuna dry before coating with sesame seeds so the crust adheres properly.
Slice the cucumber and radishes thinly so they complement the tuna rather than overpower it.
Let the tuna rest for 5 minutes before slicing to keep the crust intact and create cleaner slices.

How to Know It’s Ready:

The sesame crust should be lightly toasted and golden while the center remains bright pink and rare. The tuna should feel slightly firm on the outside but still tender when sliced.

Nutrition