Tuna Roll Salad
with seared ahi tuna / avocado / pickled ginger
The lightly seared tuna that tops this salad is reminiscent of sushi, so if you'd like, it's great served with sushi favorites - dried seaweed, pickled ginger, and wasabi.
Smarts: Ahi tuna is typically served rare or medium rare (bright pink in the center), but feel free to cook it to your liking.
Ingredients
- Seaweed, dried (opt) - for serving , thinly sliced
- Cucumbers - 8 oz , chopped
- Lettuce, romaine - 2 hearts , chopped
- Green onions - 2 stalks , chopped, green and white parts combined
- Avocados - 2 , cubed
- Ahi tuna steaks - 1 lb
- Oil, cooking - 1 Tbsp
- Sesame seeds, white or black (opt) - 1 1/2 Tbsp
- Cashews - 1/4 cup
- Pickled ginger - 1/4 cup , drained
- Wasabi (opt) - for serving
- Ginger, fresh - 1 tsp , grated
- Garlic - 2 cloves , chopped
- Vinegar, rice - 1 1/2 Tbsp
- Tamari - 2 tsp
- Miso - 1 tsp
- Honey - 1 tsp
- Oil, toasted sesame - 1 tsp
- Oil, cooking - 2 1/2 Tbsp
Prep
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Make dressing - Grate ginger and chop garlic. Combine ginger, garlic, vinegar, Tamari, miso, honey, toasted sesame oil, and cooking oil (portion for dressing). Whisk until smooth. (Can be done up to 5 days ahead)
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Seaweed / Cucumbers / Lettuce / Green onions / Avocados - Prep as directed.
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Prep tuna - Rinse fish and pat dry. Season tuna steaks on both sides with some salt and pepper.
Make
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Heat a large skillet with cooking oil (portion for salad) over medium heat.
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While skillet is heating up, pour sesame seeds into a shallow bowl or baking dish. Press tuna steaks into sesame seeds to coat on both sides.
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Transfer the sesame-coated tuna to heated skillet and sear on both sides (about 2 minutes per side for medium rare, 3 minutes per side for medium).
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When fish is cooked to your liking, transfer to a cutting board and let rest for a minute while you assemble the salad.
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Assemble salads by tossing cucumbers, lettuce, green onions, avocados, and cashews in half the dressing. Divide between serving bowls.
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Thinly slice tuna and place on top of salads. Finish salads with additional dressing if you’d like. Top with sliced seaweed and serve with some pickled ginger and wasabi.
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