Sesame crusted, beautifully pan seared ahi tuna steaks dressed in a sweet gingery dressing, over a bed of crisp and delicious veggies; this ahi tuna salad will make you rethink your dislike for salads! Here are all my secrets to perfect pan seared ahi tuna, the most simple and delicious dressing, and best veggie compliments.
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Ingredients For Seared Ahi Tuna Salad
Here’s everything you need for our family favorite ahi tuna salad recipe.
- Ahi tuna steaks: sushi grade and thawed! It’s incredibly important to purchase sushi grade fish, as we’re basically eating it raw. We’ll then coat our ahi in soy sauce and sesame seeds, for added flavor and texture.
- Veggies: mixed greens, sliced cucumbers, and avocado (avocado tuna salad is a must!). You can always mix in more of your faves: think green beans ala green bean salad, or try a different lettuce for the base.
- Herbs: Fresh cilantro and green onions are incredible here.
The Perfect Sauce for Ahi Tuna
This salad dressing is an addicting combination of oil, honey, ginger, and soy sauce. It has everything you need for incredible flavor, yet requires very little. It’s our go to for all ahi tuna steak recipes–whether you’re eating a salad or seared ahi tuna over rice.
How to Sear Tuna Like a Champ
There’s something about seared ahi tuna that can make any home cook feel like a bougie chef. I didn’t think I was capable of making this, but seriously, it’s one of the easiest things I do in my kitchen. Here’s how to nail it:
- Prep your workspace–you’ll want that vent fan on high, a smoke screen ready, and your oil easily accessible. Also, be sure to grab a clean plate and tongs so you can transfer the seared fish as soon as it’s done.
- Get your pan smoking hot. You can test it by adding a drop of water, it should dance in the pan. And that’s when you know you’re ready.
- Now add a splash of oil and coat the pan. Give it a few seconds to heat entirely.
- Sear those ahi tuna steaks. Get both sides, then all the edges, you’ll want to hold the filet upright and rotate it around to ensure you get every edge. It should only take 40 seconds to 1 minute per side.
- Plop that seared fish on a clean plate and start prepping the rest of your ahi tuna salad ingredients.
How to Make Ahi Tuna Salad
Now that you’ve seared your fish, the rest is easy. Just slice your veggies, make your dressing, and toss everything together. I like to mix the veggies and dressing, then top each plate with sliced avocado and ahi.
Storing Leftover Salad
Ahi tuna salad, really all salads, are best enjoyed fresh. Best if you do have leftovers, here’s how to make the most of them:
- Eat your ahi within 24 hours.
- Store ahi, veggies/herbs, and dressing all in separate containers, and toss just before serving.
- Slice the avocado fresh, otherwise, it’ll brown.
More Fish Recipes to Love
Ahi Tuna Salad
Print Recipe Pin RecipeIngredients
Ahi Steaks:
- 12-16 ounces ahi tuna thawed. sushi-grade
- 1 tablespoon soy sauce
- 2 tablespoons sesame seeds
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons avocado or vegetable oil
Salad:
- 1/4 cup cilantro chopped
- 1/2 cup green onions sliced
- 4 cups mixed greens
- 1/2 medium cucumber cut in half and thinly sliced
- 1 avocado sliced
Dressing:
- 1 tablespoon avocado oil
- 2 tablespoons soy sauce
- 1 teaspoon ginger minced
- 1 teaspoon honey can subsitute for sweetener of choice
Instructions
- Whisk the salad dressing ingredients together and set aside.
- Sprinkle a flat plate with sesame seeds, garlic powder, salt, and pepper. Mix with your finger until well combined.
- Place ahi steak on a second plate and drizzle with soy sauce on both sides, rubbing into the flesh to get an even coat. Press the steak into the sesame seeds, making sure to coat both sides well.
- Get a skillet or heavy bottom pan nice and hot on super high heat and turn your vent fan on. Prep everything, as we'll be moving quickly here–grab a splatter screen, and place a clean plate and tongs next to your stove. Once the pan is super hot add your oil, and once that starts to smoke, add the ahi. Place the splatter guard on top. Sear on each side until golden and the ahi lifts off the pan easily, should be 45 seconds to 1 min.
- Use tongs to hold the ahi upright, and rotate to sear each edge.
- Place cooked ahi on a cutting board and allow it to cool for 10 minutes before slicing. Then slice using a sharp knife into small pieces.
- While the ahi rests, toss your salad ingredients together, except the avocado. Drizzle with dressing and toss again. Plate the salad on 4 plates, and top with sliced avocado and ahi. Enjoy!
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