Ahi Tuna Salad with Avocado & Lime-Ginger Dressing
Ahi Tuna Salad with Lime-Ginger Dressing
Cooked yellowfin tuna tops mixed greens, cucumber, avocado and tomatoes. Lime, honey, soy and ginger make a bright dressing; add it gradually so the vegetables stay crisp.
Serves: 4 as a light meal. Allow about 25–30 minutes with thawed fish; cooking time depends on thickness.
Ingredients
Tuna and Salad
- 1 lb yellowfin tuna, portioned evenly
- 1 tablespoon cooking oil
- Salt and pepper to taste
- 8 cups washed and dried mixed greens
- 1 cucumber, sliced
- 1 avocado, sliced near serving time
- 1 cup cherry tomatoes, halved
- 1/4 cup thinly sliced red onion
- 1/4 cup chopped cilantro
Dressing
- 1/4 cup fresh lime juice
- 1 tablespoon honey
- 1 tablespoon soy sauce
- 1 teaspoon finely grated ginger
- 1 small garlic clove, minced
- 1/4 cup olive oil
Instructions
- Prepare the vegetables. Wash and cut them before handling raw fish. Keep refrigerated while cooking.
- Mix the dressing. Whisk lime juice, honey, soy sauce, ginger and garlic, then gradually whisk in olive oil. Taste and adjust. Keep this dressing separate from the raw fish and its utensils.
- Cook the tuna. Pat dry and season. Heat cooking oil in a heavy skillet over medium-high heat. Brown the fish on both sides, then reduce heat as needed to finish to 145°F internally without scorching the outside.
- Slice. Transfer fish to a clean board and slice across the grain with clean utensils.
- Assemble. Toss greens and vegetables with a little dressing, divide among four plates and place tuna on top. Offer remaining dressing separately and serve promptly.
Follow package directions when thawing, including any instructions about opening or removing wrapping. Check the thickest part with a thermometer: FoodSafety.gov recommends 145°F for fish. A short surface sear or a “sushi-grade” label does not guarantee safety for an undercooked center.
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Variations and Preparation
Add radishes, shredded carrots or mango. Cooked edamame can also be added after preparation according to its package directions. Keep components refrigerated separately when preparing ahead; dress only the amount you will serve.
The recipe contains fish and soy; standard soy sauce may contain wheat. Choose specifically labeled gluten-free sauce if required. Dressings and toppings change the nutrition of the finished meal.
Choosing Yellowfin
Use Frozen Yellowfin Tuna Steaks, Fresh Yellowfin Tuna Steaks or appropriately portioned Yellowfin Saku Blocks. Check the current cut, seasoning and pack options rather than assuming each order contains four equal portions.
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For other dressings, try ahi Caesar salad or ahi Niçoise-style salad. Browse the Tuna Collection for current products.
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