Tuna Tataki Summer Salad

Tuna Tataki Summer Salad (with Skinless Ahi Tuna Filets)

Ingredients (Serves 2–3 as a main, 4 as a starter)

Tuna Tataki:

• 2 skinless ahi tuna filets (8 oz total)
• 1 tablespoon sesame oil
• 1 tablespoon neutral oil (like avocado or grapeseed)
• Salt and freshly ground black pepper
• 1 tablespoon sesame seeds (white, black, or mixed – optional)

Salad:

• 4 cups mixed baby greens (arugula, baby spinach, mizuna, etc.)
• 1 ripe avocado, sliced or cubed
• ½ small cucumber, thinly sliced
• 4–5 radishes, thinly sliced
• 1 scallion, thinly sliced
• Microgreens or sprouts (optional)

Citrus-Soy Dressing:

• 2 tablespoons soy sauce or tamari
• 1 tablespoon yuzu juice or fresh lime juice
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil
• 1 teaspoon honey or agave (optional)
• ½ teaspoon freshly grated ginger
• 1 garlic clove, finely minced (optional)

Instructions

1. Make the Dressing

In a small bowl or jar, whisk together soy sauce, citrus juice, rice vinegar, sesame oil, honey, ginger, and garlic. Taste and adjust acidity or sweetness as needed. Set aside.

2. Sear the Tuna

Pat the skinless ahi tuna filets dry with paper towels. Season lightly with salt, pepper, and sesame seeds (if using).

Heat sesame oil and neutral oil in a skillet over high heat until shimmering. Carefully place the tuna filets in the hot pan and sear each side for 15–20 seconds, including the edges, to form a golden crust while keeping the inside rare. Immediately remove from the pan and transfer to a plate. Chill in the fridge for 5–10 minutes to help firm up for slicing.

3. Assemble the Salad

On a serving platter or in individual bowls, arrange the greens, avocado, cucumber, radishes, and scallions. Drizzle with a bit of dressing and toss lightly.

Slice the chilled tuna filets against the grain into thin slices using a sharp knife. Lay the tuna on top of the salad. Spoon over more dressing and garnish with microgreens or additional sesame seeds if desired.

Chef’s Tips

• Use high-quality, sushi-grade tuna filets for food safety and optimal taste.
• Don’t skip chilling the tuna after searing — it makes slicing easier and keeps the presentation clean.
• Slice the tuna with a single clean motion to preserve texture and appearance.
• Make extra dressing — it’s great on cold noodles, grilled chicken, or steamed vegetables.

Let me know if you’d like a printable recipe card, Instagram caption, or a wine pairing recommendation!