This fresh Ahi Tuna Salad is the kind of meal that feels a little fancy but is actually super simple to throw together.
You’ve got seared sesame crusted tuna, buttery lettuce, creamy avocado and crisp veggies all tossed in a light sesame honey salad dressing. The tuna gets that golden crust on the outside while staying perfectly rare inside.
It’s fresh, flavorful and perfect for a quick dinner or lunch that actually fills you up. You can even prepare the dressing and veggies ahead to make things quick and easy.
If you are looking for more tuna recipes, check out our: Ahi Tuna Tacos, Tuna Carpaccio or Seared Sesame Ahi Tuna.
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Why We Love This Recipe
- Quick: This salad comes together in about 20 minutes from start to finish. The only cooking involved is a quick sear on the tuna, while everything else gets tossed together in just a few minutes. It's one of the easiest things to make for a healthy and satisfying meal!
- Healthy: Packed with lean protein, healthy fats and plenty of veggies, this salad is a balanced meal that leaves you feeling full without feeling heavy.
- Fresh: Crisp cucumbers, peppery radishes and buttery lettuce give this salad a light and refreshing feel. The sesame honey dressing adds a bright and slightly sweet flavor that ties everything together without weighing it down.
Ingredients
Here are the ingredients you will need for this fresh salad:
- Tuna: Use an 8 ounce fresh sushi grade Ahi tuna steaks. For best quality, try sourcing your tuna from local fish markets.
- Sesame seeds: Use white, black or a combination of the two.
- Salt & black pepper
- Olive oil
- Lettuce: I prefer to use baby butter lettuce for this salad. It’s soft and mild, but still holds up well with the dressing.
- Avocado: Choose ripe but firm avocados so they hold their shape in the salad without turning mushy.
- Cucumber
- Radish
- Sesame oil
- Honey
- Soy sauce
- Rice vinegar
- Lemon juice: Use fresh squeezed lemon juice for the best flavor.
See recipe card below for quantities.
Instructions
Let's make this ahi tuna salad recipe together!
Step 1
Whisk together sesame oil, honey, soy sauce, rice vinegar, lemon juice, salt, and pepper in a small bowl. Set aside.
Step 2
Pat tuna dry with paper towels. Sprinkle both sides with salt, pepper and sesame seeds, pressing gently so the seeds stick.
Step 3
Heat olive oil in a stainless steel pan over medium-high heat. Add tuna and sear for 1-2 minutes on each side, until golden on the outside but still rare in the center. Remove from the pan and let rest while you prep the salad.
Step 4
Add butter lettuce, avocado, cucumbers, and radishes to a large bowl. Use a sharp knife to slice the seared tuna steaks into thin strips.
Step 5
Top with prepared dressing, serve and enjoy.
Substitutions and Variations
Here are some common recipe substitutions and variations for this healthy recipe.
- Tuna: Swap Ahi tuna for salmon or shrimp if you prefer or can't find tuna. Grilled chicken would also work for a different protein option.
- Butter lettuce: Use mixed greens, spinach or romaine lettuce if baby butter lettuce isn't available.
- Soy sauce: Use tamari or coconut aminos to keep it gluten free.
- Honey: Swap the honey for maple syrup.
- Additions: Toss in some cooked quinoa, farro or brown rice to make it a heartier meal. Top with toasted sesame seeds, almonds or crispy wonton strips. Add shredded carrots, edamame or sliced green onions for more veggie variety.
Equipment
Here is some kitchen equipment you will need for this seared ahi salad recipe. You can find all of these products on Amazon.
- Large skillet: A high quality large skillet is ideal.
- Large bowl: Use a large bowl to serve this salad.
- Serving Spoons: These Acacia wood salad serving spoons are not only beautiful but also make serving your salad super easy.
Storage
Here are storage instructions for this recipe:
- Refrigerator Storage: Store any leftover tuna in an airtight container in the fridge for up to 1-2 days for the best freshness.
- Freezer Storage: Freezing the tuna after cooking is not recommended, as it can alter its texture and flavor.
Pairing
These are my favorite dishes to serve with this recipe:
Top Tips
Here are some expert tips to make this seared ahi tuna salad:
- Room temp tuna: For the best results, take the tuna out of the fridge about 15-20 minutes before cooking so it sears evenly without overcooking the center.
- Get the pan hot: A stainless steel or cast iron pan works best for that golden crust. Wait until the oil is shimmering before adding the tuna.
- Don’t overcook the tuna: Sear for just 1-2 minutes per side. It should still be rare in the center. If you're unsure, it's better to undercook than overcook.
- Rest before slicing: Let the tuna sit for a few minutes before slicing to keep the juices inside and the texture silky.
Frequently Asked Questions
While fresh, sushi-grade raw tuna is ideal for this recipe, you can use frozen tuna if necessary. Just make sure it’s completely thawed and patted dry before cooking to ensure the best texture and sear.
Sear the tuna for about 1-2 minutes per side to get a golden, crispy crust while keeping the inside rare. To check, gently press the tuna. It should feel firm yet slightly give when you touch it, indicating it’s still tender in the center.
Yes, you can prep the dressing, chop the veggies, and even sear the tuna earlier in the day. Just slice the tuna and toss everything together with the dressing right before serving to keep it fresh.
More Recipes
Looking for other recipes? Try these:
Seared Ahi Tuna Salad with Sesame Dressing Recipe
Equipment
- Large Skillet
- Large Bowl
- Serving Spoons
Ingredients
For the salad:
- 8 oz Ahi Tuna Steaks
- 1 tablespoon sesame seeds
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
- 6 cups Baby butter lettuce
- 1 avocado cubed
- 2 mini cucumbers sliced
- ½ cup radishes sliced
For the dressing:
- 3 tablespoons sesame oil
- 1 tablespoon honey
- 1 teaspoon soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon lemon juice
- Pinch of salt and pepper
Instructions
- Combine salad dressing ingredients in a small bowl. Whisk well and set aside.
- Pat Ahi Tuna steaks dry. Season both sides with salt, black pepper, and sesame seeds.
- Heat a stainless steel pan over medium-high heat. Sear tuna steaks for 1-2 minutes per side, until golden brown on the outside but still rare on the inside. Remove from pan and set aside on a plate.
- Meanwhile, prepare the salad. In a large bowl, add baby butter lettuce, avocado, cucumbers, and radishes.
- Slice tuna and top over salad.
- Top with prepared dressing and serve.
Notes
Storage Instructions
- Refrigerator Storage: Store any leftover tuna in an airtight container in the fridge for up to 1-2 days for the best freshness.
- Freezer Storage: Freezing the tuna after cooking is not recommended, as it can alter its texture and flavor.
Did You Make This Recipe?
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