Asian Tuna Salad

UPDATE on May 2016:

This recipe has been updated. Please check this

Sesame Crusted Seared Tuna Salad recipe to see the updated version.

Asian Tuna Salad

Do you find yourself asking “what am I going to cook today?” ?
Like everyday of the week…

I do.

Especially when you have very little time to make something that will make every member of the family happy.

Well, you are in the right place.

Asian Tuna Salad

This post is about how to make the most delicious, easy to make Asian Tuna Salad in 6 easy steps and in less than half an hour.

  1. Toast sesame seeds and set aside to cool.
  2. Wash your salad greens and dry them in a salad spinner.
  3. Season, sear and slice the tuna.
  4. Make the Asian dressing and toss a large-diced ripe avocado (in cubes) in it. Mix.
  5. Spread greens on individual plates; arrange the thick bites of seared tuna and red onions on each plate.
  6. Drizzle it with the dressing (with chunks of avocado) and sprinkle it with scallions and toasted sesame seeds
    Bonus Step: Watch each ingredient shine with this simple Asian dressing and accept compliments.

Asian Tuna Salad

On a quick note, for this recipe, I recommend that you buy the freshest tuna you can find.  Get it from a fishmonger that you trust.

After all, you are going to eat it (almost) raw.


Asian Tuna Salad

Asian Tuna Salad

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  • Prep Time: 20 minutes
  • Cook Time: 6 minutes
  • Total Time: 26 minutes
  • Yield: 2


  • 1 1/2 lb. fresh tuna steak (preferably 2 pieces)
  • 2 tablespoons (for steaks) +1/4 cup for the dressing olive oil
  • Salt and Pepper
  • 3 cups Mixed Salad Greens, washed and spin-dried
  • Zest of 2 limes
  • 5 tablespoons lime juice (approx. 3 limes), freshly squeezed
  • 1 teaspoon wasabi powder
  • 2 teaspoons soy sauce
  • 1 1/2 teaspoons Tabasco sauce
  • 2 avocados, firm and ripe
  • 1/2 red onion, thinly sliced
  • 11/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 scallions, white and green parts minced
  • 2 tablespoons toasted sesame seeds


  1. Place sesame seeds in a sauté pan and toast over low heat, tossing often. Do not leave side of it, as they will become golden brown very quickly, less than 5 minutes.
  2. Using paper towels pat dry the tuna steaks. Brush both sides with olive oil and sprinkle it with salt and pepper.
  3. Add 1-tablespoon olive oil (1 tablespoon per steak) to a sauté pan and preheat it in medium high heat. Once the oil sizzles, place the tuna steak and sear each side it for 2 minutes. Repeat the same process for the second steak, if needed. The tuna should be seared on the outside and raw inside.
  4. Set aside and let it cool. Slice each steak into large bite-size cubes.
  5. Make the dressing: Whisk olive oil, lime juice, lime zest, wasabi powder, soy sauce, Tabasco, salt and pepper in a small glass bowl. Toss the avocados in the dressing and mix to coat.
  6. Spread greens on individual plates; arrange the thick bites of seared tuna and red onions on each plate.
  7. Drizzle it with the dressing and sprinkle it with scallions and toasted sesame seeds.

Adapted from Ina Garten’s, Grilled Tuna Salad recipe.


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  • Sarah T. - I have almost all of these ingredients (except tuna) and will make it tonight!
    Can’t wait!! Thanks for sharing!ReplyCancel

    • Aysegul Sanford - Sarah,
      You have got to try this salad.
      Make sure you have a bottle of chilled Sauvignon Blanc with it.. 🙂
      I promise you will love it.

  • Rachael | Spache the Spatula - Seared tuna + avocado is one of the best flavor combos. I love that you’ve made this into a salad! It looks phenomenal!ReplyCancel

    • Aysegul Sanford - Hi Rachael,
      Tuna, avocado, lime = perfect threesome. If you ask me.. 🙂
      Thank you for stopping by! 🙂ReplyCancel

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