Delicious ahi tuna salad made with seared tuna steak and finished with a sesame oil and ginger vinaigrette dressing. Made in just 10 minutes, this easy salad recipe is perfect for busy weekdays while staying light, bright, and crunchy.
Ahi tuna salad is a fresh, light meal that consists of a bed of greens, various salad vegetables, and seared ahi tuna meat.
Ahi tuna salad goes best with Asian-inspired flavors from components like wasabi, ginger, sesame oil, and edamame. It also tastes great with the addition of fresh veggies like cucumbers, bok choy, radishes, and red cabbage.
When layered with fresh seared tuna, this salad is tender, salty, crunchy, bright, and easy to make. Let’s get cooking!
Serving & Side Dish Ideas
An ahi tuna salad is a satisfying meal on its own, especially for a healthy lunch or a light dinner.
However, if you’re feeling hungry or want to share the salad family-style and are looking for foods to complement the dish, here are a few excellent options.
- Garlic fries go well with ahi tuna salads because they add a savory, salty component to the overall meal. The garlic also helps to offset the fishy taste of the tuna, just as it does in the salad itself.
- Roasted lemon potatoes are a healthier alternative to fries but still provide a starchy side to round out the meal. The lemon in the potatoes ties in with the citrusy flavors already present in the salad, making the dish even more cohesive.
- Honey-glazed carrots are a sweet and savory side that brings out the natural sweetness of the tuna. The carrots also provide a crunchy texture that contrasts well with the fish’s tenderness.
- Sautéed garlic green beans are a classic, staple side dish that goes with almost everything, and they’re no exception when it comes to ahi tuna salad. The garlic in the green beans helps to bring out the flavors of the tuna, and the beans themselves provide a crunchy contrast to the softness of the tuna and salad greens.
Ahi Tuna Salad
- 6 oz ahi tuna steak sushi grade
- 2 tbsp cooking oil
- ½ tbsp sesame oil
- 2 cloves garlic minced
- 1 tbsp fresh ginger minced
- 3 cups mixed salad greens
- ½ cup shelled edamame
- ½ English cucumber sliced
- 3 radishes thinly sliced
- 2 stalks green onion thinly sliced
- ¼ cup cilantro leaves
- 1 tbsp sesame seeds
- Preheat a pan or skillet over medium to high heat. Season tuna with salt and pepper.
- Whisk together cooking oil, sesame oil, garlic, and ginger in a small bowl
- Add tuna to the pan and cook for 1-2 minutes per side, or until slightly pink in the center. Remove the tuna from heat and slice it into thin strips.
- In a large bowl, combine cooked tuna, salad greens, edamame, cucumber, radishes, green onion, cilantro, and sesame seeds
- Drizzle with dressing and serve immediately
- If you don’t have a grill pan or skillet, you can cook the tuna on an outdoor grill
- For a lighter meal, serve the salad without dressing or with a light vinaigrette
- If you want a heartier dish, add quinoa or rice to the salad