Home Salad Seared Tuna Salad

Seared Tuna Salad

by jbenes
Seared Tuna Salad with Wasabi Sesame Vinaigrette
Yield: 4 salads

Seared Tuna Salad

Prep Time: 5 minutes
Cook Time: 5 minutes
Additional Time: 5 minutes
Total Time: 15 minutes

A simple salad with furikaki-crusted tuna over a bed of greens topped with a kick of wasabi sesame vinaigrette. Fridge to table in less than 15 minutes! A very low calories and low carb meal for those looking to eat healthy.



  • Two tuna steaks
  • Furikaki rice seasoning
  • Your choice of mixed greens
  • 1/3 English cucumber, shaven
  • 2-4 radishes, thinly sliced or shaven
  • 1/2 of small red onion, thinly sliced or shaven
  • Pickled ginger (optional)

Wasabi Sesame Vinaigrette

  • 2 tbs peanut oil
  • 1 tbs sesame oil
  • 1 tbs wasabi paste
  • 3 tbs rice wine vinegar
  • 1/4 tsp fresh grated ginger or powdered ginger


  1. Heat a pan to medium-high heat, cover the bottom with a neutral oil with a high smoke point (i.e., peanut oil, vegetable oil)
  2. Coat the tuna in the furikake seasoning along with salt and pepper as desired
  3. Sear the tuna in the oil for ~45 seconds on each side
  4. When cooked, store the tuna in the fridge until ready to eat
  5. Shave the cucumber, radishes, and onions using a mandolin or slice thinly using a knife
  6. Mix all the dressing ingredients together; whisk or shake to combine
  7. Toss the radish, onion, and cucumber mixture in the dressing to coat
  8. Remove the tuna from the fridge and slice thinly
  9. Place tuna and veggies on a bed of greens and drizzle with additional dressing as necessary


I recommend sushi or sashimi-grade tuna and a cast iron pan. Use less or more wasabi depending on your taste for spiciness and use your preference of spring mix.

Nutrition Information


4 salads

Serving Size

1 salad

Amount Per Serving Calories 332Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 9gCholesterol 73mgSodium 320mgCarbohydrates 6gFiber 1gSugar 2gProtein 47g

Nutrition information is a best guess and is not guaranteed.

Leave a Comment

Skip to Recipe