Absolutely amazing! If you love Seared Ahi Salads and only thought you could get them at a restaurant, then I’m here to prove you wrong. You can easily make this Seared Ahi Salad with Sesame Ginger Dressing at home! 
I love meals that are easy to prepare, but don’t skimp on flavor. This Seared Ahi Salad is one of those meals. I made a quick marinade (that I used for both marinating and the dressing) and let the Ahi marinate for about an hour. The salad came together in a matter of minutes: mixed greens, cucumber, carrots, bell peppers, broccoli cole slaw mix, and avocados.
The light dressing, which I also used as the marinade, was full of flavor. A few simple ingredients (all of which I had at home), was as quick to make as the salad. I mean, how can you go wrong with the flavors of fresh ginger, lime, garlic, soy sauce, and sesame oil? A good pinch of red pepper flakes would even kick it up a notch, although it was delicious as is.
I had thought about grilling the ahi, but it was pouring down rain, so I used my cast iron skillet. I cooked the ahi steaks for about 7 minutes. Being that this was my first time cooking ahi, I was very pleased with how they turned out. A little crusty on the outside, and rare in the middle. 
In northern CA, where I live, we’ve had a very wet and rainy winter. We’re thankful to be out of the five year drought, but I am done with wet, and so ready for the sunshine. This Seared Ahi Salad will be the perfect “eat outdoors on a warm summer evening” kind of meal.
- Large Ahi steak (about 1 lb)
- 1 TBSP coconut oil
- ¼ cup soy sauce
- 3 TBSP sesame oil
- 2 TBSP honey
- 3 TBSP rice vinegar
- 2 tsp fresh ginger (grated with zester)
- 2 cloves fresh garlic (crushed)
- 1 lime (juiced)
- Sat & pepper to taste
- *Optional: red pepper flakes to taste
- 1 lime for serving
- sesame seeds for serving
- For salad:
- mixed baby greens
- carrots (shredded)
- red bell pepper
- yellow bell pepper
- english cucumber
- broccoli cole slaw mix (purchased bagged in the produce section)
- avocado
- Combine in med sized bowl: soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, juice of 1 lime. Whisk together. Add salt & pepper to taste. If you want it a little spicy, add about ½ tsp red pepper fakes.
- In large zip lock baggie, add ahi tuna steak. Pour in ¼ cup dressing. Marinate for 30 minutes (or up to a couple hours). Reserve remaining dressing to use as salad dressing.
- Prepare salad. Layer lettuce on platter or shallow bowl, top with grated carrots, thinly sliced bell peppers, sliced cucumber, broccoli cole slaw mix, and cubed avocado.
- In cast iron skillet over medium heat, heat pan and add coconut oil. Remove ahi tuna steak from marinade (pat or shake off excess marinade), and cook for approximately 3-5 minutes per side. Cooking time will depend on thickness of ahi steak and how rare you want it. I cooked mine for about 7 minutes total.
- Thinly slice ahi tuna steak and place onto salad. Drizzle with the remainder of Ginger Sesame Dressing (or to your liking), then top with a sprinkle of sesame seeds and a squeeze of lime.
- Enjoy!
I loved the recipe, except I like a more oily dressing that clings to the salad. Did I miss an ingredient? Seems like it needs olive oil in the vinaigrette.
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This is an absolutely excellent recipe! The dressing makes plenty for leftovers and the flavor combo is out of this world. I seared by tuna steaks on my George Foreman. Literally done in one minute. What a fast, easy and delicious meal!
My wife I and truly enjoy this recipe.
Thank you.
Excellent recipe. On par with 5-star eats. I seared the Ahi on a cast-iron skillet; one minute each side. Perfect! Didn’t have on hand every ingredient for the salad but we made do with a little leaf lettuce, shredded daikon and carrots, and Mizuna. Didn’t think of it at the time but some cold Edemame mixed in would’ve been good too. Will definitely do this one again and again.