Seared ahi salad with perfectly spiced tuna tossed with fresh greens, mango, avocado, tomato, red onion, crystallized ginger, and creamy wasabi dressing.
You’re looking at my all-time favorite salad. And that’s saying a lot, considering salad consists of roughly 60% of my diet. Why is it my favorite, you ask? Oof, let me count the ways. It is…
- Packed with lean, healthy protein. As you saw in my Ahi Poke post, I’m a big fan of raw fish. I also love a good crispy sear-on-the-outside, raw-on-the-inside situation for some added texture and flavor. Plus, it’s tough to beat a super fresh ahi tuna fillet!
- Full of superfood greens to fill up your vitamin tank
- Studded with flavorful ingredients like mango, avocado, red onion, and heirloom tomato
- A fantastic placement for crystallized ginger…which may as well be crack.
- Tossed in a creamy yet light homemade dressing to bring the whole meal into the most magnificent flavor meld you’ve ever experienced.
- In a phrase: the perfect bite.
If you’ve never seared ahi at home, it’s nothing scary, I promise! Simply heat some oil in a cast iron skillet over medium-high (you want it pretty hot in order to make the outside of the fish crispy), sprinkle the ahi fillet with spices, and cook the fillet for 1 to 1.5 minutes on each side, leaving the center rare. Allow the fillet to sit for a few minutes on a cutting board before chopping it into strips with a sharp knife. That’s it! Never will you ever need to dine out again in order to enjoy a fresh and tasty ahi experience.
I used Frontier Co-Op’s ground cumin and smoked paprika for seasoning the ahi, along with a pinch of turmeric and cloves. The seasoning is so flavorful, it doesn’t take much in order to give the fish a little something special. Just be sure to select a cut of tuna that is sushi grade – it should say on the label, but if there is any confusion as to whether or not it can be safely consumed raw, be sure to ask the butcher at your grocery store.
The creamy wasabi dressing here, guys…mind.blow.ing. Tahini gives the dressing a creamy texture, while liquid aminos (or soy sauce), wasabi, and rice vinegar make it super zangy. Even if you’re wasabi-averse, I encourage you to try the dressing! It’s fairly mild from a heat standpoint, but big on flavor. You can adjust the amount of wasabi paste you use accordingly.
For the salad portion of this meal, I used a mixture of power greens – baby kale, chard, and spinach, and tossed in some chopped mango, avocado, heirloom tomato, red onion, and crystallized ginger. Amazing how well all of these ingredients jive! I know what you’re thinking – crystallized ginger in a salad? Is Julia off her rocker? For lack of a better way to describe it, it’s like adding dried cranberries or raisins to a salad, except it lends a bit of heat. For those of you who have never purchased crystallized ginger, it can be found in the spice aisle of your local grocery store, or you can buy it online.
While the list of ingredients required for this recipe is lengthy, I assure you the meal is simple to prepare. It is completed in three parts by 1.) Preparing the creamy wasabi dressing, 2.) Tossing the salad ingredients in a serving bowl 3.) Searing the ahi. Altogether, the recipe took me 30 minutes to make from start-to-finish. Whether you’re having a date night in, or are just looking for a special meal to fancify a weeknight meal, this salad’s your main squeeze!
Tools I used to prepare this recipe:
- 1 pound sushi grade ahi fillet, 1-
- 1/2 teaspoon Frontier Co-op Ground Cumin
- 1/2 teaspoon Frontier Co-op Smoked Paprika
- 1/8 teaspoon ground turmeric
- cloves Pinch ground
- ¼ teaspoon sea salt
- 2 tablespoons sesame seeds, black or white works
- 5 ounces mixed greens*
- 1 ripe mango, peeled and diced
- ½ ripe avocado, diced
- 1 small heirloom tomato, diced
- ¼ red onion, thinly sliced
- ¼ cup Frontier Co-Op crystallized ginger, chopped
Creamy Wasabi Dressing:
- ¼ cup rice vinegar
- 3 tablespoons olive oil
- 1 tablespoon sesame oil**
- 1 tablespoon tahini
- 1 tablespoon liquid aminos***
- 1 teaspoon wasabi paste
- 1 teaspoon agave nectar, or honey
Prepare the Seared Ahi:
- Heat a cast iron skillet to medium-high with enough oil to coat the surface, about 2 tablespoons.
- Stir together the ground cumin, smoked paprika, turmeric, cloves, and sea salt in a small bowl. Sprinkle both sides of the ahi fillet with the spice blend.
- Carefully place the ahi fillet on the center of the surface of the hot skillet. Cook 1 to 1-½ minutes, or until the fillet is golden-brown and crispy. Flip and cook on the other side for 1 to 1-½ minutes, or until tuna reaches desired done-ness. Transfer to a cutting board and allow fish to cool. Once cool enough to handle, cut the tuna into strips. Refrigerate until ready to use.
Prepare the Creamy Wasabi Dressing:
- Combine all of the ingredients for the dressing in a small blender. Blend until completely smooth.
Prepare the Salad:
- Add all of the ingredients for the salad in a large serving bowl. Toss in desired amount of creamy wasabi dressing. Serve salad with seared ahi tuna on top.
*I used a mix of power greens - baby kale, chard, and spinach **replace sesame oil with an additional tablespoon of olive oil ***replace liquid aminos with low-sodium soy sauce
Nutrition InformationServing Size 1 grams
Amount Per Serving Unsaturated Fat 0g
This post is sponsored by Frontier Co-op. All opinions are my own.