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GET IT NOWAhi Tuna Salad Is My Favorite Fancy-But-Easy Salad Upgrade
When I want something fresh and filling but still feel like I put effort into lunch (without actually putting in much effort), this ahi tuna salad is my go-to. I usually make seared tuna salad when I have a fillet to use up, and every time I do, I wonder why I don’t make it more often. It’s so fast, the flavors are bold, and the texture combo is next-level. Here’s why you’ll love it as much as I do:
- Steak-like flavor – Ahi tuna has that rich, meaty flavor like a good steak, but served cool or just-seared. It’s kind of like a poke bowl meets a steak salad.
- Quick to cook – Just a couple minutes per side in a hot pan and it’s done. I usually prep the greens and dressing while the fish comes to room temp—start to finish, it’s ready in 15 minutes.
- Simple, clean ingredients – No complicated sauces or marinades here. Just high-quality tuna, sesame oil, coconut aminos, and a few other fridge staples. It’s naturally low carb, gluten-free, but doesn’t feel like “diet food” at all.
Come make it with me. It’s quick enough for lunch but feels fancy enough for dinner!
Ingredients & Substitutions
Here I explain the best ingredients for my seared tuna salad recipe, what each one does, and substitution options. For measurements, see the recipe card.
Fish:
- Ahi Tuna Steaks – I always make sure to grab sushi-grade tuna. Since we’re just searing it quickly and keeping the middle raw, you absolutely need that fresh, high-quality fish! At the store, you might see it labeled as yellowfin tuna or bigeye tuna. If you happen to get it frozen, just remember to thaw it first. And hey, any leftovers are perfect for a Hawaiian poke bowl later!
- Dijon Mustard – I use this to help the sesame seeds stick to the tuna, and it adds great flavor, too. Spicy brown mustard works if that’s what you have, but it’s just a bit bolder.
- Sesame Seeds – I like using both black and white sesame seeds to make the ahi tuna salad look a little fancier, but just one kind is totally fine if that’s what you’ve got.
- Sea Salt
Salad:
- Asparagus – I go for bright green stalks and snap off the tough ends. Thinner ones work best for salads, but any size is fine.
- Arugula – I love the peppery bite, but you can swap in spinach, romaine, or whatever greens you have. You can even toss in extras like bell pepper slices, radishes, scallions, cabbage, shredded carrots, or edamame into your ahi tuna salad.
- Avocado – Slice it or dice it…whatever works.
Ahi Tuna Salad Dressing:
- Coconut Aminos – This is my favorite soy sauce substitute because it has that salty, umami flavor without the gluten or extra sodium. Plus, it’s slightly sweeter, which works really well in dressings like this. If you’re not avoiding soy, low sodium soy sauce works too.
- Dijon Mustard – Just a little helps the dressing come together and stay mixed (instead of separating right away). It doesn’t taste mustard-y, promise.
- Lime Juice – Lemon juice works too, or rice vinegar if that’s what you have.
- Sesame Oil – I love the nutty richness it adds, and it makes the dressing feel a little fancy. If you don’t have it, olive oil will still get the job done.
- Fresh Ginger – Totally optional, but it adds a fresh, slightly spicy kick that makes the whole thing pop.
- Honey – I like adding a little sweetness to balance the salt and tang. I use Wholesome Yum sugar-free honey to keep it low carb, but regular honey works if that’s not a concern.
- Sea Salt
VARIATION: Try another dressing
Ahi tuna salad dressing is one of my favorites for this, but if you’re in the mood for something different, Japanese ginger dressing or even homemade ranch would be delicious too.
How To Make Ahi Tuna Salad
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season tuna. Spread the Dijon mustard on your tuna, then roll it in the mixed sesame seeds until coated.
- Sear & slice. Get that pan hot! Sear your tuna on all sides, using tongs to “seal” the edges. Once it’s done, move it to a cutting board, then slice it lengthwise and then into pieces.
- Cook asparagus. Add an inch of hot water and 1/2 teaspoon salt to your skillet, then toss in the asparagus. Cook until it’s bright green, then drain, rinse with cold water, pat dry, and set aside.
- Make the dressing. Add all dressing ingredients to a bowl and mix until smooth. Add salt to taste.
- Assemble ahi tuna salad. In two big salad bowls, arrange the arugula, then top it with the asparagus, avocado, and the sliced tuna. To finish, I’ll drizzle on the dressing.
My Recipe Tips
- Ahi tuna should stay raw in the middle. We’re just giving it a super quick sear to get that nice crust on the outside. That’s why I always make sure to use sushi-grade fish for this.
- I always reach for my nonstick skillet. The fish is pretty delicate, and can stick and break apart in other types of pans. This is the one I use because it heats really evenly and makes flipping the tuna super easy without any sticking.
- Use tongs to hold the edges against the skillet to “seal” all sides. I use these tongs because their silicone tips protect the delicate tuna from tearing, and they give me a really firm grip to get that perfect all-around sear.
- After you cook the asparagus and rinse it with cold water, really pat it dry. This keeps your seared tuna salad from getting watery and ensures the dressing sticks to everything. Plus, I think crisp, cool asparagus is just better in a salad.
Ahi Tuna Salad (Quick & Easy Recipe)
My seared ahi tuna salad is easy to make, with avocado, asparagus, and a sesame dressing you’ll want to drizzle on everything.
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Ingredients
Tap underlined ingredients to see the ones I use.
Ahi Tuna:
Salad:
Dressing:
Instructions
Tap on the times in the instructions to start a kitchen timer.
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Preheat a large skillet over medium-high heat.
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Meanwhile, spread Dijon mustard over the tuna steak on all sides.
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Combine black and white sesame seeds on a shallow plate, then gently press the tuna steak into seeds to coat it on all sides.
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Add the tuna to the hot skillet. Sear for about 1 minute per side. Use tongs to hold the edges to the skillet to “seal” all sides.
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Transfer the tuna to a cutting board. Cut the fish lengthwise, then slice.
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Add about an inch of hot water and 1/2 teaspoon of salt to the skillet. Place the asparagus in the water and cook for 3-4 minutes, until bright green. Transfer to a colander and run under cold water to stop the asparagus from cooking further. Pat dry and set aside.
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In a small bowl, stir together the dressing ingredients, until smooth. Adjust salt to taste.
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Divide the arugula among two serving bowls. Top with asparagus, avocado, and sliced tuna. Drizzle with dressing.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: ~2 cups, or 1/2 recipe
- Tips: Check out my recipe tips above to help you perfect your sear, keep your ingredients fresh, and assemble your salad like a pro!
- Store: Seared tuna salad is best fresh, but you can store it if needed. Keep the tuna, veggies, and dressing separate in the fridge for up to 3 days. The avocado might brown, so I usually add a squeeze of lemon or just slice it right before serving.
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I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Ahi Tuna Salad
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6 Comments
Natasha
0It looks super fancy but it is actually very easy to make! It is perfect because we enjoy trying different salad recipes at home and this definitely we love!
Jane R
0Amazing!! The flavors are delicious and it’s so easy. My kids loved it too!
Erin
0This is so easy and flavorful! Thanks for the recipe!
Susan
0This looks delicious!! My son has soy allergy so I’m so glad there is an alternative in coconut aminos.
Raquel
0What a wonderful hearty salad. Perfect for lunch or dinner.
Glenda
0What a gorgeous and flavorful dish! We enjoyed this so much! Often healthy recipes are lacking in the flavor department and I’m so excited to say that this one delivered on every promise. Scrumptious!