Creating a salad from Ahi Tuna should mean fresh, seared tuna steaks and not tuna from a can. By searing the tuna and maybe leaving it in a marinade you can create so much fresh taste.
Add a simple dressing and lay it with your favorite salad ingredients and you have a quick and easy meal right there.
Create a Ponzu-Ginger Vinaigrette from grated ginger, ponzu, sesame oil, avocado oil, and honey to shake in a jar.
Marinate tuna steaks in grated ginger, ponzu, and sesame oil for around 20 minutes then combine bok choy slices, mixed greens, radishes, arugula, Persian cucumber, and edamame in a bowl.
Shake off any excess marinade then sear the tuna steaks, drizzle over the vinaigrette then add sliced tuna steak with some sliced avocado, wasabi, or pickled ginger for garnishes.
Sprinkle some Chinese five-spice powder over your ahi tuna steak and then sear it. Combine mixed greens, radishes, and cucumber slices in a bowl.
In a separate bowl, whisk together wasabi paste, rice vinegar, soy sauce, and virgin olive oil. Drizzle the dressing over the salad then add sliced tuna steak.
Coat the Ahi tuna steak with sesame seeds and sear then set aside. Cut up romaine lettuce and napa cabbage then add thin slices of red cabbage, sliced cucumber, grated carrot, edamame, and diced tomatoes.
For the vinaigrette, whisk together rice vinegar, soy sauce, orange juice, lemon juice, grated ginger, black pepper, and olive oil. Drizzle over the salad and add thin slices of tuna.
Season your tuna steaks then cover in sesame seeds before searing and leaving to rest. In a bowl, combine lime juice, lime zest, mayonnaise, honey, sesame oil, and garlic powder.
Place romaine lettuce, diced avocado, and diced mango onto a plate then add cubed tuna before drizzling over the vinaigrette.
Soak red onion slices in rice wine vinegar and rinse quinoa in cold water then cook in simmering water.
Add cilantro, green onions, the pickled red onion slices, and bell peppers to a bowl while tossing cubes of tuna with pickled onion, soy sauce and sesame seeds.
Create a honey lime vinaigrette by whisking together rice wine vinegar, sesame oil, horseradish sauce, honey, salt, and pepper.
Add the quinoa to a bowl, mix in the tuna steak, diced avocado, and diced mango then pour on the vinaigrette.
Create a spicy peanut sauce by combining Teriyaki sauce with peanut butter and water to heat in the microwave then whisk in honey, hot sauce, and sesame oil before setting aside.
For the vinaigrette, blitz together soy sauce, rice vinegar, ginger, honey, lemon juice, and garlic then gradually add sesame and grapeseed oil before adding sesame seeds and green onions.
Cover the tuna steaks in olive oil and season then cover in sesame seeds before searing and cutting into strips.
Combine carrots, red cabbage, edamame, red pepper, peanuts, and rice noodles then add the tuna strips and drizzle over the vinaigrette and peanut sauce.
To marinade the tuna, combine lemon juice, ginger, sesame oil, olive oil, soy sauce and pepper then brush and pour it over the tuna in a sealable bag.
Marinate for an hour then sear the tuna before preparing the salad. Place mixed greens in a bowl and cover with tuna slices then add a vinaigrette of balsamic vinegar, agave, garlic, sea salt, pepper, olive oil, and basil.
Drizzle on the vinaigrette and add feta cheese pieces.
Spread Dijon mustard and sesame seeds onto the tuna then sear before slicing. Par-boil the asparagus then create a dressing from coconut aminos, Dijon mustard, lime juice, sesame oil, ginger, honey, and sea salt.
Add arugula to a bowl, top with the asparagus spears, diced avocado, and tuna slices then cover with dressing.
Sear the tuna with a layer of canola oil and seasoning then slice on the diagonal. Create a dressing from miso paste, rice vinegar, canola oil, sesame oil, maple syrup, garlic, and water.
Combine broccoli slaw, field greens, red onion, and carrot slices then top with then dressing before adding tuna and avocado slices.
Marinade the tuna in a mix of soy sauce, sesame oil, ginger, grated garlic, and sugar for at least 30 minutes.
While that’s chilling, whisk together sesame oil, sea salt, rice vinegar, and green onions then add cucumber, snap peas, and radishes.
Create a wasabi mayo by whisking together sugar, lemon juice, wasabi paste, and mayonnaise then sear and slice the tuna. Add slices over the cucumber salad then drizzle over the wasabi mayo.
Sear the tuna and then slice across the grain before adding onto the top of mixed greens, avocado and cucumber slices. Create a dressing from olive oil, soy sauce, ginger, honey, and seasoning then pour on top.
Create the sesame dressing by whisking together sesame oil, pear juice, coconut aminos, white vinegar, tahini, ginger, garlic, and seasoning.
Next, create a sauce from flour, coconut aminos, pear juice, sriracha, and honey by heating it up until thickened. Sear the tuna and brush with the sauce then add a layer of sesame seeds and cut thinly.
Add dressing to the lettuce then place on tuna slices with green onion, mango, and radish.
Coat your tuna with seasoning and dried parsley then sear, remove from the heat, and slice thinly. Create a salad from mandarin slices, spinach, carrots, red cabbage, beet greens, kale, and broccoli stalks.
Next, whisk together a vinaigrette from olive oil, lemon juice, grated garlic, grainy mustard, honey, minced herbs, and seasoning. Drizzle over the salad and add the tuna slices and it’s done.
Whisk together a vinaigrette from orange zest, orange juice, cilantro, lemon juice, honey, Dijon mustard, and seasoning. Brush the tuna with oil then add seasoning and sear, briefly refrigerate, and cut thinly.
On plates, arrange green, orange segments, onions, and almonds then add the tuna slices and drizzle over dressing.
For this recipe, marinade tuna for at least an hour in soy sauce, red chili sauce, grated ginger, and lime juice. Pat the tuna dry and coat in sesame seeds before searing, leaving to rest and thinly slicing.
Whisk together a vinaigrette from sesame oil, Dijon mustard, rice wine vinegar, lime juice, seasoning, and olive oil.
Drizzle the vinaigrette over a salad of radishes, lettuce, pineapple slices, onion, and macadamia nuts with the slices of tuna on top.
Blitz together a dressing from white balsamic vinegar, sugar, soy sauce, grated ginger, sesame oil, and olive oil, then add toasted sesame seeds and green onion.
Drizzle the dressing onto the tuna then sear. Create a salad from mixed greens, green onion, spinach, and avocado, then add dressing and place the tuna slices on top.
Create the Creamy Balsamic Dressing by blitzing balsamic vinegar, olive oil, coconut yogurt, honey, Dijon mustard, garlic, and seasoning.
Season the tuna, remove from the pan and slice into strips then create a salad from spinach, fennel, tomatoes, red onion, halved roasted potatoes, and sliced tuna then drizzle over the dressing.
Season the tuna with salt then add sesame seeds and sear in sesame oil.
Add the napa cabbage, watercress, mandarin oranges, water chestnuts, cilantro, wontons, scallions to a bowl then toss in Asian sesame dressing. Place the tuna slices on top and serve.
Create a salad from cilantro leaves, halved cherry tomatoes, bell pepper slices, and quartered radishes. Add lemon zest to cilantro, ginger, cinnamon, olive oil, and seasoning then rub into the tuna and sear.
Slowly whisk olive oil into balsamic vinegar then add seasoning and top over the salad with some arugula and tuna slices.
Coat the tuna with sesame oil and seasoning then sear and cut into strips. Create a dressing from rice vinegar, wasabi, soy sauce, and olive oil then mix with baby greens.
Top with cucumbers, peppers, and tomatoes then add tuna slices and more dressing.
Sear the tuna with seasoning and prepare the Greek salad by combining greens, red onion, red pepper, grape tomatoes, olives, and cucumber.
Add salad dressing to coat the vegetables then add seared tuna slices on top. Finish the salad by crumbling over feta cheese.
Create the Oriental dressing by combining vegetable oil, grated ginger, sesame oil, honey, white vinegar, tamari, and sesame seeds.
Add seasoning to the tuna and sear then remove from the heat and leave to cool. Place honey on a plate with chili powder on another, dip the tuna with the honey then dredge in the chili and add salt then slice thinly.
Place the tuna slices next to the lettuce then top with avocado and mango pieces with shredded carrot and top with the dressing.
First, create a vinaigrette by whisking together vinegar, fish sauce, olive oil, and black pepper. Add half of the vinaigrette to a bowl and toss with fennel and garlic cloves.
Add seasoning to the tuna then sear and transfer to a plate and slice across the grain.
Arrange the fennel, Bing cherries, and avocado then add vinaigrette and avocado chunks then scatter on chopped pistachios.
In a Ziploc bag, add the tuna steaks, canola oil, celery salt, pickle juice, and seasoning then marinade for 20 minutes after shaking.
Sear the steaks, remove from the grill and prepare a dressing by whisking together Dijon mustard, mayonnaise, lemon juice, salt, and Champagne vinegar.
Break up the tuna, add to the mayonnaise mix then add to a bowl with celery, pickle, onion, lettuce, and a hard-boiled egg.
Create a salad dressing by whisking together soy sauce, vegetable oil, sriracha hot sauce, sesame oil, rice vinegar, and a pinch of sugar.
Toss some of the dressing with tuna cubes and then toss mixed greens in the rest of the dressing. Plate immediately and serve.
Bonus Section: Tuna Salad With Sesame And Ginger
Seared tuna works really well with sesame and ginger and there are several recipes you can try.
For the dressing, combine soy sauce, rice vinegar, minced ginger, honey, and sesame oil in a jar to shake. Place your mixed greens in a bowl and drizzle over half of the dressing.
Arrange the ahi tuna, avocado slices, bell pepper slices, wonton strips, carrot, and cucumber noodles on top. Sprinkle with sesame seeds and drizzle over the rest of the dressing.
Start by making a vinaigrette from soy sauce, rice vinegar, lemon juice, ginger, and honey then whisk in canola and sesame oil.
Rub the tuna with a mix of cayenne pepper, black pepper and sesame seeds then sear and thinly slice.
Add mixed greens and spinach to a bowl then add slices of tuna, garbanzo beans, green beans, cherry tomatoes, and diced avocado. Drizzle on the vinaigrette et voilà.
Create the ginger sesame dressing by whisking together sesame oil, honey, soy sauce, rice vinegar, ginger, garlic, and lime juice.
Place the tuna in a Ziploc bag and add a quarter of the dressing then leave to marinade and use the rest of the dressing for the salad.
Layer lettuce with grated carrot, diced avocado, broccoli slaw, bell pepper and cucumber slices. Sear the tuna and place on slices then add the dressing.
Searing the tuna steak right is vital in these recipes so ensure that you pat it dry with a paper towel first. That should give good char marks as the oil sticks and the sesame seeds have something to hold onto.
Get your skillet nice and hot as you will only need a few minutes to sear the tuna just right.
Frequently Asked Questions
How Healthy Is Ahi Tuna?
One serving of tuna steak typically contains around 120 calories, a gram of fat, 25g of protein, and no carbohydrates. This makes an Ahi tuna salad ideal for those on a high-protein, low carb diet.
Tuna is also packed with vitamins and minerals including omega-3 fatty acids, vitamin B, potassium, phosphorus, Vitamin D, selenium, and magnesium.
What Can You Serve Ahi Tuna With?
If the salad is not big enough then you can serve ahi tuna with a baked sweet potato or brown rice. The tuna steak should be healthy enough so add some healthy carbohydrates to go with it and add some balance.
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