Today I have a new salad recipe for you, a sushi themed salad with sesame crusted seared ahi tuna! This salad was inspired by the flavours of sushi and my favourite fish for sushi is tuna so that is the centre piece of this salad. I would be perfectly happy with raw sushi grade ahi tuna for this salad but if you are making it for someone that is a bit leery about eating raw fish, it’s just as good lightly seared! I build the salad up with other common sushi ingredients including avocado, edamame, cucumber and carrots in addition to the lettuce. If you want to include the rice component of sushi you could add some or some quinoa but I like the lighter version of the salad without it. For the dressing I went with a wasabi vinaigrette that includes soy sauce both of which are commonly served with sushi. This sushi salad with seared ahi tuna really does remind you of eating sushi and it’s a makes for an amazingly tasty light meal!
When I think of sushi I tend to think of spicy tuna rolls so I sometimes cannot resist throwing on sriracha mayo and teriyaki sauce!
Sesame Crusted Seared Ahi Tuna ‘Sushi’ Salad with Wasabi Vinaigrette
A sushi themed salad with seared sesame crusted ahi tuna and a wasabi vinaigrette.
ingredients
- 1 teaspoon wasabi paste
- 2 tablespoons rice wine vinegar
- 2 tablespoons oil
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon mirin
- 1 teaspoon ginger, grated
- 1 tablespoon oil
- 1 pound ahi tuna
- 2 tablespoons black sesame seeds
- 2 tablespoons white sesame seeds
- 6 cups salad greens
- 1 cup cooked quinoa (optional)
- 1 large avocado, sliced
- 1 cup cucumber, sliced
- 1/2 cup carrot, julienned
- 1/2 cup edamame
- 2 green onions, sliced
- 2 tablespoons pickled ginger
For the wasabi vinaigrette:
For the sesame crusted tuna:
For the salad:
directions
- Mix everything well.
- Heat the oil in a pan over medium-hight heat, press the sesame seeds into the tuna on all sides, place the tuna in the pan and sear for about 1-2 minutes per side or to the desired level of doneness before setting aside for a few minutes and slicing.
- Arrange or toss everything and enjoy!
For the wasabi vinaigrette:
For the sesame crusted tuna:
For the salad:
Option: Replace the wasabi vinaigrette with sriracha mayo (or wasabi mayo) and teriyaki sauce.
Option: Serve with crispy fried wonton wrapper strips for crunch.
One of my all time favorite salads & yours looks perfect!!
Gorgeous salad!
looks absolutely wonderful Kevin! love that seared tuna!
Another winner…thanks
You make the prettiest salads! Delicious!!!
Seared ahi salad is my everything right now. Except I've been ordering it and not braving it in the kitchen. Yours is sooooo pretty!
It looks tasty, but I'm not sure If I could handle the wasabi vinaigrette. Any substitute suggestions?
Thanks for this recipe. I've been searching in the internet for tuna sushi salad. I have found some but this recipe caught my attention most. It's like the cuisine in some seafood restaurant in central.
Love love this! so healthy and looks delicious, the picture is a work of art !http://bobbydotubeproductions.blogspot.com/
Hi Kevin! This salad was beautifully made. The colors are just so perfect. It looks so fresh and the tuna looks so good. I love that the tuna was lightly seared! Great dish!
Gareth Jones: You could use less wasabi or a mild horseradish.
Kevin, this looks so amazing!!! There is nothing like perfectly seared tuna (rare in the middle), it will melt in your mouth like butter!!! Thanks for all of your wonderful recipes!!!
Kevin< it looks to me that there are 2 different sauces on the tune, one creamy and one not? And I only see the recipe for the non and I was wondering what the recipe is for the other? The salad looks wonderful and can't wait to make it!!!
Dana: In the last photo I drizzled on sriracha mayo and teriyaki sauce to get more into the sushi vibe but this salad works best with just the wasabi vinaigrette.
I made this tonight. It was amazing! Even better than I thought it would be. All of the amazing flavors of sushi. And I love sushi!
I made this salad over the weekend, delicious! The wasabi dressing was perfect. Thank you!
Hi Kevin. Wonderful recipe. Did the carb count include the quinoa?
Thanks
Yes, it does! Enjoy!
I first came across this recipe three years ago (yes! I’ve confirmed this in my Evernote!). To this day, this is still one of my go-to weeknight salads and I had to come back here to comment and shower it with love. I am addicted to toasted sesame oil, and so I use that as my oil in the wasabi vinaigrette–otherwise, haven’t changed a thing!!! As a Chinese American, I swear by Kadoya toasted sesame oil and refuse to use any other. Thanks so much for a keeper recipe!