Seared Tuna Salad

A bowl of shredded cabbage salad with slices of rare tuna garnished with cashews, orange segments, and two wooden spoons.

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A fresh salad featuring seared sesame-crusted tuna, crunchy spring vegetables, and a ginger lime dressing.

Prep Time29

Cook Time1

Total Time30

Servings: servings

Calories: 617kcal

Author: Karishma Pradhan

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

* For a lower-fat option, omit the cashews.

Tips:

Because we're serving this rare tuna, 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.

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.

Nutrition