Seared Ahi Tuna Salad with Wasabi Vinaigrette

This easy and healthy Ahi tuna salad combines juicy tomatoes, crisp cucumbers, creamy avocado, and a spicy wasabi vinaigrette for a satisfying summer salad that's ready in 15 minutes!

I love becoming obsessed with a new salad recipe that I end up eating for 5 days straight because it's so good. This flavorful tuna steak salad falls into that category.

Chop a few veggies, make the wasabi vinaigrette, and this delicious salad can be made in just 15 minutes. As you can see from the photos, it's a beautiful and colorful salad as well, and makes a very impressive salad to serve to guests.

For more summer salads, try my salad with crisp cucumber and apple, gorgonzola, pistachio, and apple salad, summer bean salad, and summer pasta salad.

Ingredient Notes

• Ahi tuna steaks - Also known as yellowfin tuna, this is the tuna that is often used in sashimi and sushi (aka sushi-grade tuna).
• Scallions - I love the subtle heat that scallions provide, and they work in partner with the wasabi in this salad.
• Cucumber - Cucumbers supply crispness and freshness and are perfect for this tuna steak salad.
• Wasabi paste - Japanese horseradish plant that packs a hefty (and tasty!) punch.

Flavor Variations & Substitutions

• Add sliced bell peppers, crispy wonton strips, sliced radishes, or edamame for added crunch and texture.
• Use a sesame-ginger dressing for a variation with less spice.

How To Make Ahi Tuna Salad

Coat your steaks with salt and pepper. Place 2 tablespoon of olive oil in a saute pan, and heat pan over high heat. Add tuna steaks to the hot pan and sear tuna 2 minutes on each side. Remove tuna from heat.

Combine greens, scallions, cucumber, avocado, and tomatoes in a bowl.

In a smaller bowl, whisk wasabi, vinegar, and soy sauce. Whisk in 2 tbsp. olive oil and 2 tbsp. sesame oil to combine dressing.

Drizzle dressing over your salad and toss to coat evenly. Use a sharp knife to slice tuna into ¼" strips on an angle, and arrange on the salad. Sprinkle salad with toasted sesame seeds. Store leftovers in the fridge for up to 4 days.

Expert Tips for Success

• Use Sushi-Grade Ahi Tuna
  Look for tuna labeled sushi-grade or sashimi-grade to ensure the freshest quality. This guarantees a melt-in-your-mouth texture and safe consumption when seared rare.
• Pat the Tuna Dry Before Searing
  Moisture is the enemy of a good sear! Patting the tuna steaks dry with paper towels before adding them to the hot pan helps create that golden, crusty exterior in seconds.
• Don’t Overcook the Tuna
  Ahi tuna is best enjoyed rare to medium-rare. Just 1-2 minutes per side in a smoking-hot pan is all you need. Overcooking makes it tough and dry.
• Chill Your Greens for Extra Crunch
  Store your salad greens in the fridge until just before serving. Crisp, cold greens offer the perfect contrast to the warm seared tuna and bold wasabi vinaigrette.
• Customize the Heat in the Wasabi Vinaigrette
  Wasabi can vary in strength depending on the brand. Start with a small amount, taste, and adjust to your spice tolerance. If you're sensitive to heat, try a dab of Dijon or horseradish instead.

More Seafood Recipes

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