Seared Ahi Tuna Salad with Asian Dressing

This seared ahi tuna salad features perfectly seared ahi tuna dressed up in bowls with lots of fresh greens, crunchy wonton strips, and a savory ginger soy dressing.

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Seared Ahi Tuna Salad with Asian Dressing

This seared ahi tuna salad features perfectly seared ahi tuna dressed up in bowls with lots of fresh greens, crunchy wonton strips, and a savory ginger soy dressing.

Prep Time 30

Cook Time 5

Total Time 35

Servings servings

Calories 484kcal

Ingredients

Asian Dressing

1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar
2 tablespoons freshly-squeezed orange juice
2 tablespoons packed light brown sugar
1 medium clove garlic, peeled
2 teaspoons grated fresh ginger
1 tablespoon sesame oil
1/4 cup vegetable or canola oil
Ground black pepper to taste

Seared Ahi Tuna

12 oz ahi tuna steaks
Kosher salt and pepper to taste
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 small clove garlic, crushed
1 tablespoon vegetable oil

Salad

4 cups spring greens mix
1 medium avocado, thinly sliced
1/2 cup julienned carrot
1/2 cup julienned cucumber
1/2 cup thinly-sliced green onion
1/2 cup wonton strips
Fresh cilantro and sesame seeds for garnish

Instructions

Asian Dressing

Combine soy sauce, rice vinegar, orange juice, brown sugar, garlic, ginger, and sesame oil in a blender or food processor. With machine running, slowly drizzle vegetable oil through top, blending and scraping down sides as necessary until dressing is smooth. Season with pepper to taste and store in refrigerator until ready to use.

Seared Ahi Tuna

Lightly season tuna steaks with salt and pepper. Whisk soy sauce, sesame oil, and garlic in a shallow bowl and arrange tuna steaks in sauce. Allow to marinate 20 minutes, flipping halfway through to evenly coat other side of steaks.
Remove tuna steaks from marinade and discard marinade. Pat steaks dry with paper towels.
Heat a large skillet over medium-high heat. Once pan is hot, add oil and swirl to evenly coat. Add tuna steaks in a single layer and sear 2-3 minutes on each side until golden-brown (tuna will still be raw in the middle).

Salad

Transfer tuna steaks to a cutting board and thinly slice into strips
Divide greens between 4 serving bowls and arrange seared tuna, avocado, carrot, cucumber, green onions, and wonton strips between bowls. Top bowls with cilantro, sesame seeds, and a few drizzles of Asian dressing and serve immediately. Enjoy!

Notes

Storing Instructions

Salad is best if served immediately after assembly.

Nutrition