Bluefin Tuna Salad with Lemon Dressing & Cut Options
Bluefin Tuna Salad with Lemon Dressing
Cooked bluefin tuna, crisp vegetables and lemon dressing make a composed salad for two. Choose the cut deliberately: lean bluefin and fatty belly have different textures and richness.
Serves: 2 as a light meal. Allow about 25–30 minutes with prepared, thawed portions; cooking time depends on thickness and cut.
Choose the Cut
The Fresh Bluefin Tuna Belly (Otoro) listing is a belly product, not a lean steak. Its richness may suit less avocado or dressing. Confirm the current weight and portion dimensions before ordering. For terminology, read the bluefin cuts guide.
Products You May Like
Yellowfin saku blocks are a different species and format. They can make a different tuna salad, but should not be described as bluefin.
Ingredients
- 8 oz usable bluefin tuna, divided into two portions
- 1 tablespoon cooking oil, using only what the pan needs for a fattier cut
- 2 cups washed and dried mixed greens
- 1/2 cucumber, thinly sliced
- 1/4 cup halved cherry tomatoes
- 1/4 cup thinly sliced red bell pepper
- 1/2 avocado, optional
- 1 tablespoon olive oil for dressing
- 1 tablespoon lemon juice, or to taste
- Salt and pepper to taste
- Optional chopped herbs or scallions
Instructions
- Prepare the vegetables. Wash and cut before handling raw fish. Divide the greens and vegetables between two plates and refrigerate while cooking.
- Mix the dressing. Whisk the tablespoon of olive oil with lemon juice and pepper. Add salt sparingly.
- Cook. Pat the tuna dry and season. Heat a skillet over medium-high heat with a little cooking oil as needed. Brown both sides, then lower the heat to finish the center to 145°F. Fatty belly may release fat, so adjust heat and oil accordingly.
- Slice and serve. Transfer fish to a clean board and slice with clean utensils. Arrange over the vegetables, drizzle lightly with dressing and add herbs. 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.
Two Dressing Variations
Sesame-ginger: Instead of lemon dressing, whisk 1 teaspoon sesame oil, 1 tablespoon neutral oil, 1 teaspoon soy sauce, 1 teaspoon rice vinegar and 1/2 teaspoon grated ginger. Add gradually to taste.
Collections You May Like
Mediterranean-style: Add a few olives and optional crumbled feta. Replace the lemon dressing with 1 tablespoon olive oil and 1 teaspoon balsamic vinegar, adjusting to taste. These additions change saltiness and richness.
Serving and Substitutions
Keep ingredients refrigerated and assemble near serving. Store dressing and undressed greens separately when preparing ahead. The base contains fish; sesame, soy, wheat or milk may be present in the variations. Check ingredient labels.
Drained canned tuna produces a different texture and flavor. It is already cooked; do not apply the raw-fish cooking step to it. For that format, try albacore salad and sandwiches.
For nutrition context specific to the cut, read the bluefin nutrition guide. Compare current products in the Tuna Collection.
Also in Recipes
Siberian Sturgeon Caviar Recipes: 8 Easy Serving Ideas
Sevruga Caviar Recipes: 8 Easy Ways to Serve Small-Pearl Caviar
