Home » Grilled Tuna Steak Salad with Wasabi Vinaigrette {Yellowfin Tuna Recipe}
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by Dana Sandonato//August 19, 2019 (updated September 26, 2023)
Greens are topped with grilled tuna steak, crunchy cucumber, creamy avocado, and a zingy wasabi vinaigrette to create a light but substantial dinner option.
I tried sushi for the first time just over 10 years ago. Once I acquired a taste for it, I became *obsessed* with it. And I wasn’t the only one! Catching up with friends over coffee or beers quickly turned into demolishing sushi boats and sipping Sapporo’s instead.
But the things I love about sushi aren’t restricted to sushi. Fish, creamy avocado, crisp cucumbers, and a zingy whirl of wasabi in salty soy sauce can be used many different ways. I’ve even incorporated some of these elements into breakfast with a soy-drizzled avocado toast with smoked salmon, as seen in this post. (So good!)
Sticking with my chilled summer dinner theme, I decided to bring these elements to a big refreshing salad. It includes perfectly seared yellowfin tuna steaks, cucumber, avocado, scallions, and a punchy wasabi vinaigrette. It’s super simple and ready in a snap.
Grilled Tuna Steak {Yellowfin Tuna}
I had different plans when I walked into my local butcher shop last weekend. But when I saw the beautiful cuts of sushi-grade yellowfin tuna, plans changed pretty quickly.
If you haven’t ever grilled a rare tuna steak, it’s easy. (No. Like, REALLY easy.) The beauty with sushi-grade fish is you don’t have to worry about undercooking it. A quick one to two minute sear on each side and you’re done! You have a nice grill-marked surface and a cool pink center.
If you try this recipe or create your own variation, let me know in the comments! I love connecting with you.Then snap a photo and tag me on the Insta@killing__thymeto be featured in our newsletter.
Greens are topped with grilled tuna steak, crunchy cucumber, creamy avocado, and a zingy wasabi vinaigrette to create a light but substantial dinner salad.
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Servings: 2
Calories: 441kcal
Author: Dana Sandonato
Ingredients
Grilled Tuna Steak Salad.
- 2 fresh yellowfin or ahi tuna steaks
- Olive oil
- Kosher salt and cracked black pepper
- 4 handfuls of mixed salad greens
- Juice of one lime
- 1 avocado, diced
- 1 medium-sized cucumber, diced
- 1/4 cup thinly sliced scallions, white and green parts (extra for garnish)
- 2 tsp sesame oil
- 1 tsp rice wine vinegar
- 1/2 tsp fresh grated ginger
- 2 TBSP toasted sesame seeds (extra for garnish)
Wasabi Vinaigrette.
- 1/2 tsp wasabi paste
- 1 TBSP rice wine vinegar
- 1 TBSP low sodium soy sauce
- 3 TBSP extra virgin olive oil
Instructions
Grilled Tuna Steak Salad.
Heat a clean grill or a grill pan or griddle over high heat. Wipe with a thin layer of oil over the surface using tongs and a paper towel dipped in olive oil. Wipe over the surface a few times until it's slick.
Pat the tuna steaks dry with paper towels, then season with a bit of salt and pepper. Place the tuna steaks onto the hot cooking surface and sear them for 1-2 minutes per side. You want a sear on each side with a cool pink center. When done, remove the tuna from the heat. Set the steaks onto a cutting board and let them rest.
Place the salad greens into a large bowl. Drizzle them with lime juice and massage the lime juice into the greens for a light and even coating, then distribute the greens evenly onto serving plates.
Transfer the avocado, cucumber, and scallions to the bowl you used for the greens; sprinkle with the toasted sesame seeds.
In a small bowl, whisk together sesame oil, rice wine vinegar, and grate ginger until thoroughly combined. Drizzle over the avocado and cucumber mixture, and gently toss to coat. Dividing the mixture in half, place over top of the plated greens.
Carefully slice the tuna against the grain into bite-size cubes. Top each salad with the cubed tuna. Drizzle each salad with wasabi vinaigrette, top with extra sliced scallions and toasted sesame seeds if desired, and serve.
Wasabi Vinaigrette.
Place the wasabi paste, rice wine vinegar, and soy sauce into a small bowl. Whisk to combine. While whisking, slowly drizzle the olive in with a steady stream to emulsify.
Notes
To toast the sesame seeds, place them in a dry pan over medium heat. Let them toast for about 3-5 minutes, or until aromatic and turning golden in color, shaking the pan every 20-30 seconds to prevent burning.
Nutrition
Serving: 1serving | Calories: 441kcal | Carbohydrates: 19g | Protein: 34g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Cholesterol: 15mg | Fiber: 9g | Sugar: 5g
posted in: Fish and Seafood, Food, Pescatarian, Salads // 3 comments
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Kim —Reply
Excellent! I added some roasted baby potatoes and broccoli to make it more of a meal and this also worked.Killing Thyme —Reply
Sounds like a delicious way to amp this salad up!
Larissa —Reply
I’ve made this 3-4 times now and it never disappoints. It takes less than 20 min to whip together and it is DELICIOUS! I make it exactly as written except for occasionally, I’ll throw a little rice under the salad and eat it as a poke bowl. The dressings are killa! I want to try it with salmon, but the tuna is just so good, and I’m iffy about tuna. It’ll be in the regular dinner rotation especially through summer. Thanks for posting this delicious creation!
