This sesame-crusted seared tuna salad recipe is light and refreshing during the warmer months! Ahi tuna is coated in sesame seeds, quickly pan-seared, and served with a fresh salad featuring shredded cabbage, sugar snap peas, and cashews tossed in a sweet and sour ginger and lime salad dressing.

Don't get me wrong, I LOVE pantry pasta (spaghetti arrabbiata anyone?), but with the arrival of spring, I've been looking forward to using fresh ingredients in my cooking again. And this recipe is it! The combination of ahi tuna, lightly seared just until it's barely rare, and a bright and tangy salad is just what I'm craving right now.
For more light seafood recipes, try my salmon crudo, tuna caesar salad, or creamy salmon pasta (without cream).
Key Ingredients

Ingredient Spotlight: Ahi Tuna
Because we're serving this tuna rare, it's essential that you purchase good quality fish from a reputable source. Look for ahi tuna steaks (or yellowfin tuna) for the best flavor and texture.
Local fish markets should sell high-quality sashimi-grade tuna, a non-regulated term generally indicating that the fish is fresh enough to be eaten raw.
If "sashimi-grade" is not mentioned, you can assess freshness yourself:
- Color: Look for a bright red or deep pink color. Avoid fish that look brown or gray.
- Smell: Raw tuna should smell ocean-fresh and not fishy.
- Texture: The flesh should be firm and spring back when you press it gently with your finger.
For optimal freshness, cook fish the same day you buy it. And make sure to pat the fish dry with paper towels to wipe off any excess moisture.
- Sesame Seeds: I like to mix black and white sesame seeds for color, but you can just use one or the other!
- Cabbage: A standard green or napa cabbage is great; red cabbage is a bit too tough here, so I wouldn't recommend it. If you have leftover cabbage, I highly recommend trying my mafaldine pasta with caramelized cabbage!
- Orange: For a bit of extra sweetness/tanginess, I like to add orange segments to the salad. need tips on how to segment an orange? Check out this article on how to segment an orange..
For a full list of ingredients and quantities, refer to the recipe card.
Variations
- Avocado: For extra creaminess, add some chopped avocado to the salad.
- Wasabi: Add a pinch of wasabi to the dressing (go easy here!) for a bit of a kick.
How to Make This Recipe

Step 1 - Prep the salad: Combine all salad ingredients (orange segments, cabbage, sugar snap peas, cucumbers, herbs, and cashews) in a large bowl and season with a pinch of salt and black pepper.

Step 2 - Make the dressing: In a small bowl or jar (with a lid), combine the reserved citrus juice, 1 tablespoon neutral oil, soy sauce, lime juice, maple syrup, sesame oil, and grated ginger. Shake, if lidded, toss with the salad, and set aside.
TIP: I like to make the salad first so that the dressing can soften and marinate the cabbage!

Step 3 - Prep the tuna: Season the tuna with salt on all sides, then coat with sesame seeds. Pick up the fish to drip off any excess.

Step 4 - Sear: Set a large skillet over medium-high heat and add the remaining tablespoon of oil. Once the oil is shimmering, add the fish to the hot skillet.

Step 5: Sear tuna on both sides for 1-2 minutes total until it reaches your desired doneness (1 minute for rare, 2 minutes for medium-rare). Transfer fish to a cutting board and allow to cool slightly at room temperature for a few minutes.

Step 6 - Finish and serve: Using a sharp knife, slice tuna into ¼-inch pieces against the grain. Arrange over the salad and serve immediately.
Cooking Time and Temperature
Tuna cooks VERY quickly, so refer to the following guidelines below to achieve your desired doneness:
- For a rare sear (this is my preferred temp!), cook until the internal temperature of the fish is 95°F to 110°F (35°C to 43°C). This will maintain a bright red, cool interior.
- For a medium-rare sear, cook between 110°F to 125°F (43°C to 52°C). This will yield a medium pink interior with a warmer texture.
Tips
- Make sure the pan is hot: For best results, opt for a stainless steel or cast iron skillet and make sure the oil is nice and shimmery to get a quick, hot sear.
- Use a thermometer to check doneness: When cooking meat, we often want a classic golden brown sear, but because we're going for such a fast sear, we're not going to see that. Here, the seared side may look a bit "dull" - that's okay! Stick to using a thermometer to check doneness instead of your typical visual cues!
Recipe FAQs
In Hawaiian, "ahi" refers to two different species of tuna: yellowfin and bigeye. So, not all ahi tuna is yellowfin, but yellowfin tuna IS ahi tuna.
Follow Check out this article on how to segment an orange. for more in-depth instructions!
No, this dish is best prepared just before serving!

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Happy eating! Love, KarishmaSeared Tuna Salad
Ingredients
- 2 cups green cabbage, shredded
- 1 cup sugar snap peas, cut into ½-inch pieces on a bias
- 1 persian cucumber, thinly sliced on the diagonal
- 1 orange, segmented | excess juices reserved
- 2 tablespoons finely chopped cilantro, or mint or basil
- ¼ cup cashews*, toasted
- Salt and black pepper
- 2 tablespoons neutral oil, such as canola oil | divided
- 2 tablespoons soy sauce
- 2 tablespoons lime juice, freshly squeezed
- 1 tablespoon maple syrup
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 8 ounces good-quality yellowfin (ahi) tuna, 1-inch thick
- ¼ cup sesame seeds, white or a mix of white and black work well
Instructions
- Make the salad: In a large bowl, combine 2 cups green cabbage, 1 cup sugar snap peas, 1 persian cucumber, orange slices, 2 tablespoons finely chopped cilantro, and ¼ cup cashews*. Season with a pinch of salt and pepper. To a small lidded jar (or bowl), add any reserved orange juices, 1 tablespoon neutral oil, 2 tablespoons soy sauce, 2 tablespoons lime juice, 1 tablespoon maple syrup, 1 teaspoon sesame oil, and 1 teaspoon grated ginger. Shake thoroughly until emulsified, then season to taste. Toss dressing with the salad and set aside.
- Prep the tuna: Pat 8 ounces good-quality yellowfin (ahi) tuna dry with paper towels. Season on all sides with ½ teaspoon Diamond-Crystal Kosher Salt (or ¼ teaspoon Morton's Kosher Salt or Sea Salt) and black pepper. Pour ¼ cup sesame seeds onto a large plate in an even layer. Pat the tuna on all sides with sesame seeds until well-coated. Pick up the fish to drip off any excess seeds.
- Sear the fish: Set a large stainless steel or cast-iron skillet over medium-high heat with the remaining tablespoon of oil. Once the oil is shimmering, add the tuna and sear for 30 seconds per side for rare and 1 minute per side for medium-rare doneness. Remove from the heat, transfer to a cutting board, and allow to cool for 3 - 5 minutes. Using a very sharp knife, slice into ¼-inch slices against the grain.
- Assemble: Arrange the tuna over the salad and serve immediately. Enjoy!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.