For a super simple, yet fancy, upgrade to your greens, look no further than seared ahi tuna salad! You may have had this fish in a poke bowl recipe or while dining out, but serving ahi tuna on salad is just as flavorful and easy. See how to make it with simple ingredients and prep — it’s a lot different than my avocado tuna salad, but oh-so-delicious!
Ingredients & Substitutions
This section explains how to choose the best ingredients for seared ahi tuna salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
Fish:
Ahi Tuna Steaks – Look for one 8-ounce portion of sushi-grade tuna. This may be called yellowfin tuna or bigeye tuna at the store. If frozen, thaw the fish first.Dijon Mustard – This will help the sesame seeds adhere to the raw tuna, plus it adds loads of flavor. You could also try it with spicy brown mustard or other types of mustard, but the flavor will be more intense.Sesame Seeds – Both white and black sesame seeds for a lovelier plate. If you can only find one kind, it will still work fine.Sea Salt
Salad:
Asparagus – Use bright green stalks, trimmed of their woody ends. Smaller asparagus is best for salads, but any size will work.Arugula – The peppery flavor of arugula tastes delicious here, but any greens, such as spinach or romaine lettuce, will work as well.Avocado – Diced or sliced thinly.
Ahi Tuna Salad Dressing:
Coconut Aminos – A gluten-free soy sauce substitute. Conventional soy sauce will also work.Dijon Mustard – Helps the oil and coconut aminos emulsify.Lime Juice – Lemon juice or rice vinegar also works.Sesame Oil – Adds richness to many Asian dishes, and works with the citrus juice to create the dressing. I love the flavor that this oil adds, but you can substitute olive oil if you like.Fresh Ginger – Optional, but adds so much flavor! Use a grater or microplane to grate it fresh. It’s only a small amount, so if you want to substitute ground ginger, just a pinch is plenty.Honey – Also optional, but creates a sweet flavor in this savory dressing. I use Wholesome Yum Keto Honey to keep it sugar-free.Sea Salt – Optional, and added to taste.
How To Make Ahi Tuna On Salad
This section shows how to make ahi tuna avocado salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below. Since it will only be seared on the outside and not cooked in the middle, you need fresh, high-quality fish. This salad is easy to customize! Consider adding to or replacing some of the arugula with sliced red bell pepper, scallions, red cabbage, carrot, or edamame.
Storage Instructions
This salad tastes best fresh, but it can be stored if necessary. Keep the tuna, vegetables, and dressing separately in the fridge for up to 3 days. Avocado will go brown during this time, so either squeeze lemon juice over the top or for best results, slice just before serving. Seared ahi tuna should be raw, not cooked, inside. We are just giving it a quick sear to seal the outside. This is why sushi-grade fish is so important to use.
More Healthy Salad Recipes
Love hearty salads? Try these recipes next! Share your recipe picture by tagging @wholesomeyum and hashtag it #wholesomeyum on Instagram, or in our Facebook support group, too – I’d love to see it!
