There’s something so refreshing about a big, colorful bowl of Ahi Tuna Salad. It’s the kind of meal I crave after a busy day or when I need something light but filling. I first fell in love with this salad at a little beachside café where they’d pile the freshest seared tuna over crisp greens, drizzle it with sesame dressing, and top it with crunchy wontons. It tasted like summer in every bite.
Now, I make my own version at home, and honestly, I think it’s even better. The combination of perfectly seared sesame-crusted tuna, creamy avocado, and that tangy-sweet sesame ginger dressing feels fancy enough for a dinner party but is simple enough to whip up for a weekday lunch.
Why You’ll Love This Salad
What makes this salad stand out is the balance of textures and flavors. The tuna is tender and rich, the greens and cucumbers bring a fresh crunch, and the creamy avocado ties everything together. Then there’s that sesame ginger dressing — slightly sweet, slightly tangy, and full of flavor that soaks into every bite.
I love that this dish feels indulgent but still incredibly healthy. It’s packed with protein, fresh vegetables, and healthy fats, so it keeps you full without feeling heavy. And the best part? It’s so quick to make. From searing the tuna to tossing the salad, you’ll be eating in about 20 minutes.
Tips and Tricks
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Don’t overcook the tuna – Tuna cooks fast, and overcooking will make it dry. I sear mine for about 30 seconds per side for that perfect pink center.
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Use sushi-grade tuna – It’s worth the splurge. The flavor is fresher and the texture is buttery smooth.
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Make the dressing ahead – I like to keep a jar of the sesame ginger dressing in the fridge. It lasts about five days, and it makes weekday salads a breeze.
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Extra crunch, extra fun – Wonton strips are my go-to, but if I’m out, I’ll use crushed tortilla chips or even toasted almonds.
Make-Ahead Tips
When I know my week will be hectic, I’ll prep the salad components ahead of time. The veggies and dressing can be prepped up to two days in advance. The tuna itself sears best right before serving, but you can season and coat it with sesame seeds in the morning to save time.
Serving Suggestions
This salad shines on its own, but you can make it part of a larger meal by pairing it with a bowl of miso soup or some simple steamed edamame. If you’re hosting, serve it in a large platter and let everyone build their own bowls — it’s interactive and fun.
For drinks, a crisp white wine like a Sauvignon Blanc or a light rosé pairs beautifully with the sesame and ginger notes. On warm evenings, I’ll even enjoy it with a sparkling water with lime for something light and refreshing.
Storage
If you’ve got leftovers, store the tuna separately from the salad so the greens don’t get soggy. The salad itself keeps well in an airtight container for up to 3 days. I slice the avocado fresh right before serving again to keep it from browning, but if you must store it, a squeeze of lemon juice helps slow oxidation.
FAQs
What exactly is ahi tuna?
Ahi tuna, also known as yellowfin tuna, is a lean, meaty fish often used in sushi and poke bowls. It’s mild in flavor and has a buttery texture, which makes it perfect for quick searing or eating raw when sushi-grade.
Can I substitute another protein?
Yes! Sashimi-grade salmon works beautifully, and if you prefer cooked protein, grilled chicken or shrimp makes a tasty alternative.
Can I freeze the tuna?
Yes, tuna steaks freeze well. Just store them in an airtight container or freezer bag for up to 3 months. Thaw them in the fridge overnight before using.
Do I have to use sesame seeds?
Not at all. They add a nice crunch and nutty flavor, but the salad will still taste fantastic without them.
Ahi Tuna Salad with Sesame Ginger Dressing
This vibrant Ahi Tuna Salad is everything you want in a fresh, flavorful meal — tender seared tuna, crisp romaine, creamy avocado, and crunchy wontons, all drizzled with a zesty sesame-ginger dressing.
Ingredients
For the Salad
- 2 fresh or frozen tuna steaks (about 8 oz each)
- Olive oil, for searing
- Sesame seeds, for coating and garnish
- 1 head romaine lettuce, chopped
- 2 cups coleslaw mix
- 1 cucumber, cut into matchsticks
- 4 green onions, thinly sliced
- 1 avocado, sliced
- Crunchy wonton strips (optional, for topping)
For the Sesame Ginger Dressing
- ½ medium carrot, grated
- 1 celery stalk, chopped
- 2 tbsp sesame oil
- 2 tbsp rice vinegar
- 1 tbsp honey
- 1 tbsp fresh ginger, minced
- 1 tbsp soy sauce (or tamari for gluten-free)
Instructions
- Start by blending the dressing ingredients — carrot, celery, sesame oil, rice vinegar, honey, ginger, and soy sauce — in a blender or food processor until smooth. Set aside.
- Chop the romaine lettuce and prep the coleslaw mix, cucumber, green onions, and avocado. Divide the vegetables evenly among four bowls.
- Pat the tuna steaks dry and season lightly with salt and pepper. Coat each steak generously with sesame seeds.
- Heat a large skillet over high heat with a drizzle of olive oil until shimmering. Sear the tuna for about 30 seconds per side for a perfect rare center. Remove from the heat and let rest briefly, then slice thinly against the grain.
- Top each salad with sliced tuna, a sprinkle of sesame seeds, and crispy wonton strips for crunch. Drizzle with the sesame-ginger dressing and serve immediately.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 509Total Fat 36gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 28gCholesterol 25mgSodium 524mgCarbohydrates 35gFiber 11gSugar 19gProtein 17g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Ahi Tuna Salad with Sesame Ginger Dressing is one of those dishes that makes healthy eating feel like a treat. It’s colorful, satisfying, and full of bright flavors that make you want to savor every bite. Whether you’re making it for a quick lunch, a light dinner, or a show-stopping starter for guests, this salad always delivers.
Next time you spot sushi-grade tuna at the market, grab a couple of steaks and give this recipe a try. You might just find yourself making it on repeat — I know I do.
