Seared Tuna Salad with Soy Ginger Dressing
Fresh, light, and bursting with bold flavors, this Seared Tuna Salad with Soy Ginger Dressing is a restaurant-quality dish you can easily make at home! Perfectly seared tuna with a tender, melt-in-your-mouth center is paired with crisp greens, crunchy veggies, and a rich, savory soy ginger dressing that ties everything together beautifully.
Ingredients
- For the Seared Tuna
- 2 ahi tuna steaks (5–6 oz each)
- Salt and black pepper, to taste
- 1 tablespoon sesame oil or neutral oil
- 1 tablespoon sesame seeds (optional)
- For the Salad
- 4 cups mixed greens
- 1 cup cucumber slices
- 1 cup cherry tomatoes, halved
- ½ cup shredded carrots
- 4 radishes, thinly sliced
- 1 avocado, sliced
- 2 tablespoons chopped green onions
- For the Soy Ginger Dressing
- 3 tablespoons soy sauce (or tamari)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon fresh lime or lemon juice
- 1 teaspoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- Optional: a pinch of red pepper flakes
Instructions
- Pat the tuna steaks dry and season both sides with salt and pepper.
- Heat sesame oil in a skillet over medium-high heat.
- Sear tuna for 1–2 minutes per side for a rare center, or longer for desired doneness.
- Remove tuna from the skillet and let rest for a few minutes before slicing.
- Prepare salad ingredients by slicing cucumbers, radishes, and avocado, and arranging mixed greens on plates.
- In a small bowl, whisk soy sauce, rice vinegar, honey, lime or lemon juice, ginger, sesame oil, garlic, and red pepper flakes until smooth.
- Slice seared tuna into thin strips.
- Assemble the salad by adding vegetables, then topping with tuna slices.
- Drizzle Soy Ginger Dressing over the salad and garnish with green onions or sesame seeds.