Dinner
Ahi Tuna Salad
A quick sear, some fresh colorful veggies, and a zingy sesame-lime dressing- you’ve got something better than most restaurants. This salad is loaded with protein, crunch, healthy fats, and flavor—and it’s ready in under 20 minutes. Perfect for a no-fuss dinner when it’s hot out.
Ahi Tuna Salad
A quick sear, some fresh colorful veggies, and a zingy sesame-lime dressing- you’ve got something better than most restaurants.
This salad is loaded with protein, crunch, healthy fats, and flavor—and it’s ready in under 20 minutes. Perfect for a no-fuss dinner when it’s hot out.
Ingredients
- 8 oz sushi-grade ahi tuna steak
- 1 tbsp avocado oil (or sesame oil)
- 1 tsp sesame seeds (optional)
- Sea salt + black pepper
- 4 cups mixed greens
- ½ cup shelled edamame (I used frozen)
- ½ avocado, sliced
- 1 small cucumber, thinly sliced
- 1 small carrot, julienned or shredded
- ¼ cup shredded purple cabbage
- 2 green onions, thinly sliced
- 1 mango, cubed
For the Dressing
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tsp coconut or liquid aminos
- 1 tsp honey or maple syrup
- 1 tsp grated fresh ginger
- Juice of ½ lime
- Pinch of salt
Instructions
- Pat tuna dry and season with salt, pepper, and sesame seeds if using. Heat avocado oil in a skillet over medium-high heat. Sear the tuna for about 1 minute per side for rare (or longer if you prefer more cooked)
- Let rest for a few minutes, then slice thinly against the grain.
- Whisk all dressing ingredients in a small bowl or shake in a jar.
- Layer mixed greens, edamame, cucumber, carrot, cabbage, green onions and avocado.
- Add sliced ahi tuna on top and drizzle with dressing.