Seared Ahi Tuna Salad

  • 1 lb bag Panamei Tuna Portions
  • 1 tbsp coconut oil
  • 1/4 cup soy sauce
  • 3 tbsp sesame oil
  • 2 tbsp honey
  • 3 tbsp rice vinegar
  • 2 tbsp fresh ginger (grated)
  • 2 cloves fresh garlic (minced or crushed)
  • 1 lime (juice)
  • Salt and Pepper (to taste)
  • Red pepper flakes (to taste, optional)
  • 1 lime to serve with
  • Sesame seeds for serving

For Salad

  • Mixed baby greens
  • Carrots (Shredded)
  • Red bell pepper
  • Yellow bell pepper
  • English Cucumber
  • Bag of broccoli slaw mix (broccoli stems, cabbage and carrots)
  • Avocado

Combine in a medium-sized bowl: soy sauce, sesame oil, honey, rice vinegar, ginger, garlic, and the juice of 1 lime. Whisk together. Add salt & pepper to taste. Add about 1/2 tsp of red pepper flakes if desired.

Put ahi tuna portions in a large zip lock baggie. Pour in 1/4 cup of the dressing.

Marinate for 30 minutes (or for a couple of hours). Reserve remaining dressing to use as a salad dressing.

Prepare the salad: Layer lettuce on a platter or shallow bowl, top with grated carrots, thinly sliced bell peppers, sliced cucumber, broccoli slaw mix, and cubed avocado.

In a cast iron skillet, over medium heat, heat the pan and add coconut oil. Remove ahi tuna portions from marinade (pat or shake off excess marinade), and cook for approximately 3-5 minutes per side. Cooking time will depend on how rare you want it.

Thinly slice ahi tuna and place onto salad. Drizzle with Ginger Sesame Dressing, then top with a sprinkle of sesame seeds and lime juice. Serve with lemon wedges.

Share this recipe