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!