This sesame-coated seared Ahi Tuna Salad is one of my favourite things to make since it's both nutritious and delicious. It is fresh and healthy, full of flavour and texture. Imagine succulent, buttery soft, seared tuna coated in crunchy sesame seeds, served with nutty brown rice, creamy avocado, peppery radishes and fresh coriander, all drizzled in a delicious ginger, soy and sesame dressing. It always amazes me how something that tastes so good can be so quick and easy to make. I often make it for friends when they come over and they are always super impressed.
One of the (many) things I love about this Ahi Tuna Salad recipe is its versatility. Just like my Spicy Tuna with Crispy Rice, you can switch up the rice and veggies depending on what you fancy/want to use up. I have gone for brown rice here, but sticky sushi rice or fragrant jasmine rice are both brilliant alternatives (and the microwavable pouches are a lifesaver when I am busy).
As for the veggies, creamy avocado, peppery radishes and fresh coriander are a dream combo, but you can add all sorts such as crunchy cucumber or carrots, thinly sliced peppers, edamame beans or shredded cabbage. The sesame coating adds a wonderful texture, but you could also sprinkle it with toasted peanuts or cashews - or crispy onions and crumbled nori (seaweed). If you want to add a bit more heat, a drizzle of chilli oil is delicious too. Get creative and enjoy making this recipe your own!
Jump to:
Why you will love this recipe:
- It is a quick, simple and nutritious meal that you can have on the table in under 15 minutes!
- It is packed full of flavour and texture thanks to the incredible combination of salty soy sauce, sweet honey, warming ginger, nutty sesame seeds, crunchy radishes, creamy avocado and melt-in-the-mouth tuna.
- It is so versatile - you can switch up the brown rice for allsorts of different types (sticky sushi rice or fluffy basmati work well) or add whatever veggies you fancy to use up what you have in your fridge.
Ingredients:
Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!
Soy sauce - this is full of salty, umami flavour which makes for the most delicious dressing. Either light or dark soy sauce works.
Runny honey - this adds a delicious sweetness which helps balance out the other flavours in the dressing.
Garlic - this adds a subtle garlic flavour - you could use garlic granules or jarred garlic too.
Ginger - a hint of freshly grated ginger gives a subtle warmth to the dressing.
Lime - a squeeze of lime juice adds a refreshing, zesty flavour that really lifts the dressing.
Black and white sesame seeds - I love sprinkling Asian-inspired dishes with sesame seeds. Normally I toast them gently for extra flavour but you can skip that step since they are being pan-fried anyway.
Sesame oil - I love the nutty flavour of sesame oil. You don’t need much as a little goes a long way.
Tuna steaks - you want the best quality, sustainably sourced, yellowfin tuna steaks you can find (I recommend sashimi (sushi) grade). I like to go for nice thick ones because they sear better, colouring on the outside whilst keeping the most succulent, almost creamy, texture inside.
Brown rice - I love the flavour of nutty brown rice. You can cook your own or use the super handy microwavable pouches.
To serve:
Avocado - opt for a ripe avocado and chop it into chunks. The slight nutty flavour and creamy texture complement the other toppings and textures beautifully.
Radishes - these have a spicy, peppery flavour and deliciously crunchy texture.
Jalapeños - I love garnishing salads with jalapeños for a bit of heat and texture.
Fresh coriander - this a fresh flavour and looks beautiful as a garnish.
Fully-prepared ready-to-eat rocket leaves - the peppery flavour of rocket works really well with the other flavours in this Ahi Tuna Salad - although you could swap for other salad like watercress or peashoots.
Substitutions and Variations:
Sesame seeds - I have used a mixture of black and white sesame seeds in this Ahi Tuna Salad, but you could just use white if that is all you have.
Fresh garlic and ginger - if you don’t have fresh garlic, you could use garlic paste. Likewise, ginger paste would be a good swap for fresh ginger. Alternatively, you can get jars of garlic and ginger paste which would be perfect for the Ahi Tuna Salad dressing.
Brown rice - you can cook your own rice if you prefer (although remember to factor that into the cooking time). You could also use all sorts of different rice - fragrant jasmine rice, fluffy basmati rice or sticky sushi rice all work well.
Soy sauce - you could swap for tamari, just bear in mind it tends to be thicker and have a stronger flavour.
Fresh herbs - you could swap the coriander for fresh parsley or thinly sliced chives (or a combination). A sprinkling of fresh herbs always adds so much flavour and really lifts any dish - especially ones like this Ahi Tuna Salad.
More Variations
Vegetables - you can use all sorts of different vegetables in this Ahi Tuna Salad. Diced or sliced cooling, crunchy cucumber works really well, as does thinly sliced sweet red peppers, crunchy carrot matchsticks and/or buttery edamame beans. You could swap the avocado for diced mango or pineapple for a fruity, tropical twist.
Crispy fried onions - I am a little obsessed with these. They are my go-to garnish for so many dishes when you want a burst of texture and flavour. You could also use thinly sliced spring onions for a less crunchy texture and milder onion flavour.
Nori - I love serving this with crumbled sheets of nori (seaweed) on top for extra flavour and texture.
Ahi Tuna Nicoise Salad - you could use the seared ahi tuna as the centrepiece of a classic tuna nicoise salad. Simply follow the instructions for how to cook the sesame-crusted yellowfin tuna steak, then serve with crisp lettuce, olives, green beans, boiled new potatoes (Jersey Royals are ideal when in season) and boiled eggs (I like them medium - almost ‘jammy’ so the yolk is still slightly soft) and tomatoes with a classic French vinaigrette dressing.
Cooking Tips:
Fresh yellowfin tuna: since the tuna in this Ahi Tuna salad is served very rare, you want to get the freshest, best quality you can find (I recommend sashimi (sushi) grade). You can find it in lots of good local fishmongers, supermarkets with a fish counter or even online.
Hot pan: you need to make sure your pan is really hot for perfectly seared tuna. It really doesn’t need to be in the pan very long (you only want to sear the outside). The exact timing will depend on the thickness of your steaks, but if you overcook it you will lose the silky, melt-in-the-mouth texture which is what makes this Ahi Tuna Salad taste so incredible. I always err on the side of less time with tuna and when you let it rest, the residual heat will cook it slightly more.
Frequently Asked Questions
Ahi Tuna is the Hawaiian name for two different types of tuna: yellowfin and bigeye. I have used yellowfin in this Ahi Tuna Salad as it is easier to get hold of in the UK. It has a bright colour, firm, meaty texture and rich flavour which makes it perfect for making this seared Ahi Tuna Salad (it also grills really well and is popular in sushi and sashimi recipes - you could use it for my Crispy Rice Paper Rolls with Spicy Tuna). It also has a higher fat content than other types of tuna (like Albacore) which gives it the most delicious buttery texture.
Pretty much anything goes in this Ahi Tuna Salad so feel free to go off piste and use my suggestions as a guide. You can switch the nutty brown rice for sticky sushi rice or fragrant jasmine rice (feel free to make your own, but popping a pouch in the microwave will keep this recipe super low-key and I am all about finding time-saving hacks that reduce the stress) and use all sorts of different veggies… thinly sliced sweet red peppers, cooling crunchy cucumbers, carrot matchsticks, buttery edamame pods, shredded cabbage - the list goes on (if you want a tropical fruity vibe, some diced mango and/or pineapple is delicious!). You can also jazz it up even further with extra toppings like toasted cashew or peanuts, crispy fried onions, sliced spring onions, a spoonful of kimchi or a drizzle of chilli oil.
More FAQs: making ahead and leftovers
You can make the dressing in advance and chop the veggies in advance too (but don't chop the avocado as it will go brown). I would only prepare and cook the tuna just before serving.
Store in an airtight container (tupperware) in the fridge for up to 3 days. I would eat any leftovers cold personally! I’d mix it up into a big salad and eat like that. If you do want to eat it hot, you can reheat in a frying pan or in the microwave but it will cook the tuna more so you lose the butteriness that it has when freshly cooked and raw in the centre.
Other recipes you might enjoy:
If you like the sound of this Ahi Tuna Salad, you will love my Crispy Rice Paper Rolls with Spicy Tuna as well as my Spicy Salmon Bowls. I also must mention my Salmon Crudo - it is so light and refreshing and looks seriously impressive (you could swap the salmon for sashimi-grade tuna if you prefer). Try Thai Fish Cakes (delicious with a Kewpie mayo and sriracha dip) and my Asian-inspired Gochujang Korean Baked Salmon Fish Cakes too.
Made this recipe and loved it?
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PrintAhi Tuna Salad
Discover the most delicious seared Ahi Tuna Salad with a toasted sesame seed crust, served with nutty brown rice, crunchy radishes, creamy avocado and a wonderful sweet and salty ginger, soy and sesame Asian-style dressing.
- Prep Time: 10 minutes
- Cook Time: 3 minutes
- Total Time: 20 minutes
- Yield: Serves 2
- Category: Seafood & Fish
- Method: Pan-frying
- Cuisine: Hawaiian
Ingredients
For the dressing:
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp runny honey
- 1 tsp grated garlic
- 1 tsp grated ginger
- Juice of ½ lime
For the tuna:
- 1 tbsp black sesame seeds
- 1 tbsp white sesame seeds
- 1 tsp sesame oil
- 2 thick yellowfin tuna steaks
To serve:
- 1 packet pre-cooked brown rice
- 1 ripe avocado, diced
- 4 radishes, finely sliced
- Jalapeños
- Fresh coriander leaves
- Fully-prepared ready-to-eat rocket leaves
Instructions
- In a small bowl, mix together the soy sauce, sesame oil, runny honey, grated garlic and ginger and lime juice. Taste and adjust the flavours, as necessary.
- For the tuna, mix together the black and white sesame seeds and tip onto a plate. Brush the tuna steaks with sesame oil on both sides, then place onto the sesame seeds, pressing down and turning to evenly coat each side.
- Place a large non-stick frying pan over a medium-high heat. Once piping hot, sear the tuna fillets for 1 minute on each side (we aren’t looking to cook the steaks all the way through - we want them to be raw in the middle). Remove from the pan and leave to rest for 5 minutes. Cut into 2cm slices roughly. I prefer juicy thick slices of tuna rather than thin.
- Divide the rice between 2 plates. Arrange a sliced tuna steak on top of each one, followed by some diced avocado, sliced radishes, jalapeños, coriander and rocket. Drizzle generously with the dressing and serve.
Notes
Perfect tuna: you really only need to cook the tuna very briefly to sear the tuna on the outside. The perfect timing will depend on the thickness of your steaks, but if you overcook it you will lose the silky, melt-in-the-mouth texture which is just so good.
Brown rice: you can cook your own rice if you prefer (although remember to factor that into the cooking time). You could also use all sorts of different rice - fragrant jasmine rice, fluffy basmati rice or sticky sushi rice all work well.
Vegetables: you can garnish with all sorts of different vegetables - edamame beans, grated carrot, cooling cucumber and/or thinly sliced peppers are all delicious. I also love a spoonful of spicy kimchi on the side.
To store: Store in an airtight container (tupperware) in the fridge for up to 3 days.
To reheat: I would eat any leftovers cold personally! I’d mix it up into a big salad and eat like that. If you do want to eat it hot, you can reheat in a frying pan or in the microwave but it will cook the tuna more so you lose the butteriness that it has when freshly cooked and raw in the centre.
To freeze: I wouldn’t suggest freezing the tuna once covered in sesame seeds or freezing any leftovers. You can freeze the tuna steaks straight after buying and defrost when ready. Just pat dry well before dunking in sesame seeds. I will say though that fresh tuna steaks really are best.
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