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For a super simple, yet fancy, upgrade to your greens, look no further than seared ahi tuna salad! You may have had this fish in a poke bowl recipe or while dining out, but serving ahi tuna on salad is just as flavorful and easy. See how to make it with simple ingredients and prep — it’s a lot different than my avocado tuna salad, but oh-so-delicious!

Why You’ll Love This Ahi Tuna Salad Recipe

Rich, almost meaty flavor
Tender fish with peppery greens and dressing
Simple ingredients
Quick to cook
Naturally gluten-free and low in carbs

Ingredients & Substitutions

This section explains how to choose the best ingredients for seared ahi tuna salad, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

Fish:

Ahi Tuna Steaks – Look for one 8-ounce portion of sushi-grade tuna. This may be called yellowfin tuna or bigeye tuna at the store. If frozen, thaw the fish first.
Dijon Mustard – This will help the sesame seeds adhere to the raw tuna, plus it adds loads of flavor. You could also try it with spicy brown mustard or other types of mustard, but the flavor will be more intense.
Sesame Seeds – Both white and black sesame seeds for a lovelier plate. If you can only find one kind, it will still work fine.
Sea Salt

TIP: The tuna must be sushi-grade.

Since it will only be seared on the outside and not cooked in the middle, you need fresh, high-quality fish.

Salad:

Asparagus – Use bright green stalks, trimmed of their woody ends. Smaller asparagus is best for salads, but any size will work.
Arugula – The peppery flavor of arugula tastes delicious here, but any greens, such as spinach or romaine lettuce, will work as well.
Avocado – Diced or sliced thinly.

VARIATION: Try other veggies!

This salad is easy to customize! Consider adding to or replacing some of the arugula with sliced red bell pepper, scallions, red cabbage, carrot, or edamame.

Ahi Tuna Salad Dressing:

Coconut Aminos – A gluten-free soy sauce substitute. Conventional soy sauce will also work.
Dijon Mustard – Helps the oil and coconut aminos emulsify.
Lime Juice – Lemon juice or rice vinegar also works.
Sesame Oil – Adds richness to many Asian dishes, and works with the citrus juice to create the dressing. I love the flavor that this oil adds, but you can substitute olive oil if you like.
Fresh Ginger – Optional, but adds so much flavor! Use a grater or microplane to grate it fresh. It’s only a small amount, so if you want to substitute ground ginger, just a pinch is plenty.
Honey – Also optional, but creates a sweet flavor in this savory dressing. I use Wholesome Yum Keto Honey to keep it sugar-free.
Sea Salt – Optional, and added to taste.

VARIATION: Try another dressing

Ahi tuna salad dressing is one of my favorites, but you could also use Japanese ginger dressing or homemade ranch dressing instead.

How To Make Ahi Tuna On Salad

This section shows how to make ahi tuna avocado salad, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

Prep tuna. Spread dijon mustard over tuna steak on all sides. Mix black and white sesame seeds on a separate plate, then transfer tuna into the seeds and coat on all sides.

Tuna steak in pile of mixed sesame seeds with more mustard spread on uncovered side.

Tuna steak fully coated in sesame seeds.

Sear. Place the tuna into a hot pan. Sear tuna on all sides, using tongs as needed to “seal” the edges.
Slice. Transfer tuna to a cutting board. Cut lengthwise, then slice.

TIP: Be careful not to overcook!

Seared ahi tuna should be raw, not cooked, inside. We are just giving it a quick sear to seal the outside. This is why sushi-grade fish is so important to use.

Cook asparagus. Add an inch of hot water and 1/2 teaspoon salt to the skillet. Add asparagus and cook until bright green. Drain and rinse with cold water. Pat dry and set aside.
Mix dressing. Add all dressing ingredients to a bowl and mix until smooth. Add salt to taste.

Ahi tuna salad dressing mixed in a bowl.

Serve. In two large salad bowls, arrange arugula and top with asparagus, avocado, and sliced tuna. Finish with dressing.

Ahi tuna salad on plates with dressing on the side.

Storage Instructions

This salad tastes best fresh, but it can be stored if necessary. Keep the tuna, vegetables, and dressing separately in the fridge for up to 3 days. Avocado will go brown during this time, so either squeeze lemon juice over the top or for best results, slice just before serving.

More Healthy Salad Recipes

Love hearty salads? Try these recipes next!

shredded cabbage salad in a bowl with tongs

Ahi Tuna Salad Recipe

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6 Comments

Natasha
0 November 7, 2022Reply

It 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
0 November 4, 2022Reply

Amazing!! The flavors are delicious and it’s so easy. My kids loved it too!
Erin
0 November 4, 2022Reply

This is so easy and flavorful! Thanks for the recipe!
Susan
0 July 17, 2022Reply

This looks delicious!! My son has soy allergy so I’m so glad there is an alternative in coconut aminos.
Raquel
0 July 14, 2022Reply

What a wonderful hearty salad. Perfect for lunch or dinner.
Glenda
0 July 14, 2022Reply

What 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!