Name: Tuna Steak Salad with Wasabi Vinaigrette
Prep time: 10 min
Cook time: 5 min
Ingredients: 2 ahi tuna steaks (6 ounces each); Salt and freshly ground black pepper; 5 ounces (mixed pre-washed salad greens); 4 scallions (sliced); 1/2 cucumber (thinly sliced); 1/2 ripe avocado (sliced); 15 cherry tomatoes (halved); 2 tsp wasabi paste; 2 tbsp rice vinegar; 2 tbsp soy sauce; 4 tbsp extra-virgin olive oil (separated); 2 tbsp sesame oil; 1 tbsp toasted sesame seeds

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A delicious and healthy tuna steak salad that is ready in a matter of minutes!

I love becoming obsessed with a new salad recipe that I end up eating for 5 days straight because it’s so delicious that I forget it’s actually really healthy and nutritious as well.

This incredibly flavorful tuna steak salad with wasabi vinaigrette falls into that category. Before making this salad, I don’t think I realized how easy it was to prepare ahi tuna. Because the tuna steaks are lightly seared, they are ready in less than 5 minutes!

close up of tuna steak salad in a white bowl with cucumbers, scallions, avocado, and cherry tomatoes

Chop a few veggies, make the wasabi vinaigrette, and this delicious tuna steak 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.

Which Ingredients Will I Need?

Ahi tuna steaks – Also known as yellowfin tuna, this is the tuna that is often used in sashimi and sushi.
Pre-washed salad greens – I almost always have a bag of pre-washed salad greens in my refrigerator. They make like so much easier!
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.
Avocado – Besides adding creaminess to dishes, avocados are a “good fat” and full of nutrients.
Cherry tomatoes – Sweet and slightly tart, I love the texture of cherry tomatoes in salads.
Wasabi paste – Japanese horseradish plant that packs a hefty (and tasty!) punch.
Rice vinegar – Made from fermented rice. It provides a nice tanginess to dishes.
Soy sauce – Lots of umami and salty flavor. A little bit goes a long way!
Extra-virgin olive oil – My go-to for oil. It has bright fruity notes and is heart-healthy.
Sesame oil – Derived from sesame seeds, with a rich and nutty flavor.
Sesame seeds – Seeds from the sesame plant. They offer a lovely crunch for this salad.

tuna steak salad with wasabi vinaigrette in a large white bowl sitting on a marble counter top

4 Simple Steps for Tuna Steak 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. Slice tuna on an angle and arrange on the salad. Sprinkle salad with toasted sesame seeds.

This tuna steak salad recipe, adapted from Rachael Ray, is perfect for warm summer weather! The salad is vibrant with rich tuna, creamy avocado, and wasabi vinaigrette adds the perfect amount of heat.

Enjoy your week, and feel free to drop me a line in the comments – I would love to hear if you try this recipe! Or tag me on Instagram @maryannehoekstra to let me know how it turned out! Also, if you are enjoying my blog, please consider recommending it to your friends. They can subscribe here.

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