Ahi Tuna Salad
User Reviews
5
18 reviews
Excellent
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Prep Time
10 mins
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Cook Time
3 mins
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Servings
4 people
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Calories
698 kcal
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Course
Main Course, Salad
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Cuisine
Asian
Ahi Tuna Salad
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This Ahi Tuna Salad is a bright and tasty tuna salad recipe that uses fresh Ahi tuna seared with a sesame crust for a minute. After slicing the tuna, it's served over a vibrant delicious salad with a luscious Goma sesame dressing to bring out the flavors..
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Ingredients
Tuna
- 2 ahi tuna steaks fresh or defrosted overnight in the fridge
- 2 Tablespoons white sesame seeds
- 2 Tablespoons black sesame seeds
- 3 Tablespoons olive oil
Goma Dressing
- 4 Tablespoons sesame seeds toasted
- 1/4 cup mayonnaise Japanese Mayonnaise Kewpie
- 1 Tablespoon rice vinegar
- 2 Tablespoons soy sauce
- 2 teaspoon sugar
Salad Ingredients
- 2 cups salad greens
- 1 cup carrot shredded
- 2 avocado sliced
- 1 cucumber sliced
- 1 red onion sliced
- 1 jalapeno pepper sliced
- 2 green onions
- 1/2 cup crispy noodles
- 1/4 cup cashews optional
- 1/4 cup edamame optional, shelled
Notes
- Make sure to source fresh fish, as always when it comes to ahi tuna since it wouldn't cook through.
- The fish doesn't require marinades or seasoning other than the sesame seeds.
- When cooking the fish, make sure you sear it for just 1-2 minutes per side. You don't need to cook it through, but simply create a crust on both sides.
- Avoid overcooking the fish as it is a very dry fish.
- For the dressing, toasting the sesame is crucial for flavor. Make sure to taost the seeds in a non stick skillet with no oil at all until golden in color.
- You can make your own wonton crisps by frying them or buying them ready at the store in the salad dressing or ethnic foods aisle.
- The dressing can be made up to 7 days in advance and stored in the fridge.
- This delicacy of a fish aslo known as yellowfin tuna is found primarily in tropical and subtropical climates. Ahi tuna is a great source of lean protein as it contains minimal fat compared to other fish. That's why it easily dries out when cooked well, and that's why it's primarily consumed raw in sushi recipes or cured.
- There will always be some of us who shouldn't consume raw seafood. So it's not for everyone, and if so you can opt to cook the tuna and get rid of parasites and reduce the risk of food borne illnesses. However for the majority of people, its is safe to eat fresh raw tuna--make sure it is sushi grade tuna. Most of the sushi grade tuna has been frozen at -30 degrees F as a way to remove parasites.
- The fish is super healthy and rich in lean protein, low in carbs and high in nutrients like vitamin B. It doesn’t however offer the same richness of omega-3 nutrients contained in most fish.
- The leftover seared ahi tuna can be stored separately in the fridge for 3 days, the salad dressing is good for upto 7 days, and the veggies are subjective. Depending on the choice of veggies you choose, you may notice that lettuce wits within a day, while carrots and cucumbers may last up to 3 days. Overall 2 days is the average storing time for the salad.
- While it's a great privilege to be able to eat fresh seafood, we can often find ourselves forced to change plans and freeze the fish for another day. It happens to all of us. In this case, wrap the tuna in a ziploc bag and freeze for a maximum of 3 months. Defrost overnight in the fridge and enjoy the next day!
Genuine Reviews
User Reviews
Overall Rating
5
18 reviews
Excellent
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