Ahi Tuna Salad
Seared ahi tuna pairs beautifully with crunchy vegetables and a tangy, ginger-infused dressing for a light but satisfying Asian-inspired meal.
Servings: 4 people
Ingredients
For the Sesame Ginger Dressing
- 2 tablespoons soy sauce
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon fresh lime juice from ~1/2 a lime
- 1 tablespoon honey
- 2 teaspoons finely grated fresh ginger
- 1/2 teaspoon minced garlic
- 3 tablespoons avocado oil or other neutrally flavored oil
- 1 tablespoon toasted sesame oil
- 1 teaspoon toasted sesame seeds plus more garnish
For the Salad
- 2 cups thinly sliced red cabbage or green cabbage or Napa cabbage
- 1 medium English cucumber thinly sliced
- 1 head butter lettuce washed, dried and torn into bite sized pieces
- 1 medium red bell pepper thinly sliced
- 1 medium carrot peeled if desired and thinly sliced on the diagonal
- 3 green onions thinly sliced on the diagonal, plus more for garnish
- 1 medium avocado thinly sliced
- 2 ounces slivered almonds
For the Tuna
- 2 8-ounce ahi tuna steaks 1 1/2 to 2-inches thick
- avocado oil or other high heat oil
- Kosher salt and freshly ground black pepper
Instructions
To Make the Dressing
- Whisk rice vinegar, soy sauce, lime juice, honey, ginger and garlic together in a medium bowl until smooth. Add avocado oil then toasted sesame oil in slow streams, whisking constantly until emulsified. Whisk in sesame seeds and transfer to serving pitcher; cover and refrigerate until ready to serve.2 tablespoons soy sauce, 1 tablespoon unseasoned rice vinegar, 1 tablespoon fresh lime juice, 1 tablespoon honey, 2 teaspoons finely grated fresh ginger, 1/2 teaspoon minced garlic, 3 tablespoons avocado oil, 1 tablespoon toasted sesame oil, 1 teaspoon toasted sesame seeds
For the Salad
- Combine all salad ingredients except for avocado in a large bowl. Drizzle with desired amount of dressing and toss to coat. Taste and add more dressing if needed. Divide evenly among 4 wide salad bowls or plates.2 cups thinly sliced red cabbage, 1 medium English cucumber, 1 head butter lettuce, 1 medium red bell pepper, 1 medium carrot, 3 green onions
To Sear the Tuna
- Pat ahi tuna steaks dry and rub or brush all sides with oil; season both sides with salt and pepper.2 8-ounce ahi tuna steaks, avocado oil, Kosher salt and freshly ground black pepper
- Heat a large, well-seasoned cast iron skillet (or large, non-stick skillet) over medium-high heat until hot; add just enough oil to coat the bottom of the skillet. When oil is shimmering (not smoking), add tuna steaks and sear for 1 1/2 to 2 minutes, until golden brown. Carefully flip steaks and cook 1 to 2 minutes more, until seared on the outside, but rare in the middle. (Add another 1 to 2 minutes per side for medium-rare.) Transfer to cutting board and, with a very sharp knife, thinly slice tuna steaks.
To Assemble Salads
- Arrange avocado slices and tuna slices evenly over the top of each salad. Sprinkle salads evenly with slivered almonds and garnish with toasted sesame seeds and green onion if desired; serve immediately.1 medium avocado, 2 ounces slivered almonds
Video
Nutrition
Calories: 524kcal | Carbohydrates: 24g | Protein: 34g | Fat: 35g | Saturated Fat: 5g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.003g | Cholesterol: 43mg | Sodium: 580mg | Potassium: 1119mg | Fiber: 8g | Sugar: 11g | Vitamin A: 8045IU | Vitamin C: 76mg | Calcium: 122mg | Iron: 4mg
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