Seared Tuna Salad starts with a simply seasoned piece of fresh sushi-grade tuna seared to perfection and served alongside ripe avocado slices and on a bed of salad greens tossed in a delicious Asian dressing. Dinner can be on the table in less than 15 minutes with this tasty, healthy salad!
Seared or raw tuna is a real-life obsession for me! If it’s on a menu, I’m ordering it….and then likely judging it based off some of my favorite recipes (I’m judgy like that). If you haven’t tried seared tuna before, it’s the perfect introduction to sushi, in my opinion. It is cooked just enough and coated with salt, pepper, & sesame seeds.
People are always shocked when they watch me make this as an appetizer. I coat the tuna in salt, pepper, and sesame seeds, heat the grill or skillet on high heat, and sear it for MAYBE 15-30 seconds on each slide. That’s it! Just enough for it to get a nice brown on each side. Then I slice it, and serve it alongside some teriyaki or soy sauce. It is DELICIOUS and SO fresh!
If you’ve been around here for a minute, you may also remember my obsession with my Tuna & Avocado Tartare. It is a favorite of mine when I’m at the beach and and can get super fresh sushi-grade tuna.
But back to the salad…..this meal can be on the table in less than 15 minutes! Make sure to get sushi-grade tuna if you can find it.
Here’s how to make my Seared Tuna Salad:
- Step 1: Make the dressing by mixing 1 tsp sesame oil, 1 tbsp red wine vinegar, 2 tbsp of freshly squeezed lime juice, 2 tsp of honey, 1 tsp of soy sauce, 1/2 tbsp of minced ginger paste, and a 1/4 cup of olive oil. Mix well. Add salt
& pepper and mix again. Set aside. - Step 2: In a large bow, mix together 2 cups of kale and 1 cup of slaw mix (or shredded cabbage and carrots).
- Step 3: Heat a skillet or grill to high heat. If using a skillet, you want it smoking. While it is heating up, coat your tuna steaks with a few tbsp of soy sauce and then coat with salt, pepper, and sesame seeds on each side. When your skillet is hot, add a little sesame oil to the pan. Carefully add the tuna. Let each side sear until it browns – about 15-30 seconds.
- Step 4: Once seared, set the tuna to the the side while you assemble the rest of the salad. Slice an avocado into thin slices. Slice the tuna against the grain into thin slices. Dress the greens with the dressing.
- Step 5: Add a heaping serving of greens to each plate. Top with the sliced seared tuna, sliced avocado, and some crispy wontons. Enjoy!
Seared Tuna Salad
Ingredients
- 1 lb sushi grade tuna
- 2 cups kale, washed and cut into smaller pieces
- 1 cup slaw mix or shredded cabbage and carrots
- 1 avocado, thinly sliced
- 3 tsp sesame oil
- 1 tbsp rice wine vinegar
- 2 tbsp freshly squeezed lime juice
- 2 tsp honey
- 1/2 tbsp ginger paste
- 1 clove of garlic, minced
- 3 tsp soy sauce
- 1/4 cup olive oil
- salt and pepper
- sesame seeds
- fried wonton strips
Instructions
For the salad:
- Mix together the vinaigrette. Add 2 tsp of sesame oil, the rice wine vinegar, lime juice, honey, ginger, soy sauce, olive oil, salt, and pepper together and stir well. Set aside.
- In a large bowl, combine 2 cups of kale with 1 cup of slaw mix (or shredded cabbage and carrots).
For the tuna:
- Heat a skillet or grill over high heat.
- Coat the tuna in a couple of tbsp of soy sauce and then a nice coating of salt, pepper, and sesame seeds.
- When the skillet is smoking, add a little sesame oil and carefully add the tuna steaks cooking them on each side until just browned - about 15-30 seconds.
- Remove tuna from skillet and slice it thinly cutting against the grain.
To assemble salad:p
- Slice an avocado into thin slices.
- Toss the salad with the dressing and add a heaping serving of the greens to a plate. Top with the sliced avocado, sliced tuna, and some crunchy wonton strips.
