Asian Seared Tuna Sashimi Salad

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"A perfect appetizer, starter/salad; or, main dish. The spicy citrus vinaigrette makes this absolutely delicious. Just make sure to buy a quality grade tuna for this dish. This is definitely a dish to entertain with. Yellowfin tuna is by far my favorite; you really should hit your fish market, vs a basic grocery store for this. Even though I call this dish 'sashimi;' it is very quickly seared, but served VERY rare."

Original recipe yields 5 servings
  • Garnish


  • Serving Size: 1 (498.1 g)
  • Calories 313
  • Total Fat - 11.4 g
  • Saturated Fat - 1.8 g
  • Cholesterol - 11.1 mg
  • Sodium - 699.8 mg
  • Total Carbohydrate - 40.5 g
  • Dietary Fiber - 2.7 g
  • Sugars - 16.8 g
  • Protein - 17.4 g
  • Calcium - 158.9 mg
  • Iron - 2.5 mg
  • Vitamin C - 92.9 mg
  • Thiamin - 0.2 mg

Step by Step Method

Step 1

Tuna ... Remove the tuna from the fridge to the counter, to take the 'chill' off. You do NOT want to cook with COLD fish. Once it has 'warmed' up; season with salt and pepper on both sides.

Step 2

Salad and Vinaigrette ... As the tuna rests on the counter, prepare your salad and vinaigrette.

Step 3

Sesame Seeds ... I like them toasted. This is not necessary; but, I really think it adds lots of flavor. In the same pan you will be cooking the tuna in - bring to medium heat. Add the seeds and cook 3-4 minutes stirring often, until you can smell them. Then, only take a couple of minutes to toast. Transfer to a plate to cool.

Step 4

For the vinaigrette - add all the ingredients to a small bowl, measuring cup; or, I like a mason jar - just shake. Add sriracha to taste; it really has a, bit of a different taste, from the sambal olek. Adjust accordingly.

Step 5

For the salad - add all the ingredients to a bowl; and, toss to combine. Note: I like a seedless cucumber, which are basically 'seed free,' but, also, very thin skinned. A regular cucumber works just as well; however, I do like to peel the cucumber, and it must be seeded. I even lightly seed the seedless cucumber too - but, it is something I do; it isn't necessary. And for the carrots; you can even buy them cut in matchsticks too, just in case you are busy.

Step 6

Tuna ... This is best done in a cast iron pan or a heavy skillet. I really prefer to get this up to a very high heat - not the time for a non-stick pan. Add a little oil to the pan; then ... Sear the tuna for approximately 30 seconds per side; a very quick sear. Then, remove to a plate, and cover to rest. After it rests; cut into 1/4" slices. I like to serve the tuna warm, or room temperature. Remember, this is a sashimi, NOT a cooked tuna; although, we are giving it a quick sear.

Step 7

Finish and Plating ... Lightly dress the salad with some of the vinaigrette; then plate family style, in the center of a large platter. Lay or fan the tuna slices around the outside of the salad. Drizzle with tuna with the remaining vinaigrette/dressing; and, garnish with the sesame seeds. Add the orange wedges around the plate; and, finish with a couple of sprigs of cilantro before serving.

Step 8

Serve and ENJOY! ... As mentioned - this can be an appetizer, a starter/salad ; or, even a main dish. It really just depends on what else you are planning to serve with it. I usually serve this as a main dish; but; it, is also great as a starter served with more seafood. Just have fun with it!

Tips & Variations

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