This ahi tuna salad makes a quick, elegant lunch. Sesame-crusted tuna is seared just right and served with a bright mango salad. Full of flavor and texture, it tastes like a dish from a restaurant but comes together in under 30 minutes.
When I was growing up my dad and I often ate at Houston’s in Manhattan (now Hillstone). Their seared ahi tuna salad was always a favorite, so I developed my own version inspired by that restaurant classic.
What pairs well with ahi tuna?
Ahi tuna is nutrient-dense and pairs well with many side dishes. For a light meal, serve it with sautéed green beans or a simple green salad. If you want something more filling, steamed white rice or a small portion of roasted potatoes work nicely.
How to make seared ahi tuna salad:
This salad is straightforward. Start by marinating sushi-grade tuna steaks in soy sauce, ginger, garlic, sesame oil, and olive oil. While the tuna marinates, prepare the salad with arugula, romaine, and diced mango. Whisk together a dressing of balsamic, honey, and sesame oil, then taste and adjust — add more honey if you prefer it sweeter.
Before searing, pat the tuna dry and coat it generously with sesame seeds and freshly cracked black pepper to form a crisp crust. Sear the steaks quickly on high heat for a perfect medium-rare center.
Full written directions are provided in the recipe card below.
FAQs & tips for this recipe:
- Use only arugula if you prefer a peppery base, or substitute romaine with any lettuce you like.
- Tuna steaks vary in size; one large steak may be enough for two servings.
- Medium-rare is best for tuna. Overcooking makes it dry and tough — aim for a quick sear to keep the center tender.
Ahi Tuna Salad
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Ingredients
Salad:
- 2 cups arugula
- 1 cup Romaine lettuce
- 1/2 cup mango, diced
- 1/3 cup balsamic vinegar
- 1/4 cup honey
- 2 teaspoons sesame oil
- 2 cloves garlic, minced
Tuna:
- 2 tuna steaks
- 1/2 tablespoon ginger, shredded or minced
- 1/4 cup soy sauce
- 1/2 tablespoon sesame oil
- 2 tablespoon olive oil
- 1/4 cup water
- fresh cracked black pepper
- sesame seeds
Instructions
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Place tuna in a resealable bag or container. Add soy sauce, ginger, garlic, sesame oil, olive oil, and water. Shake to coat the tuna and refrigerate for at least 10 minutes.
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Prepare the salad by combining arugula, romaine, and diced mango in a large bowl.
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Whisk together balsamic vinegar, honey, and sesame oil in a small bowl. Taste and adjust as needed.
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Remove the tuna from the fridge and wipe off excess ginger and garlic.
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Press sesame seeds and freshly cracked black pepper onto both sides of the tuna to create an even crust.
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Heat a skillet over high heat with about 2–3 tablespoons of olive oil until very hot.
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Sear the tuna 1½ minutes per side for medium-rare. Adjust time slightly for thicker or thinner steaks.
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Slice the tuna, dress the salad lightly with the balsamic-honey dressing, plate, and enjoy.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
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