Seared Tuna Poke Salad
Sushi-grade tuna seared rare and sliced over a fresh poke salad of mixed greens, cucumber, edamame, avocado, and pickled ginger with a sesame-soy dressing.
Ingredients
- 1.5 lbs sushi-grade ahi tuna steaks, 1-inch thick
- 2 tbsp toasted sesame oil
- 2 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp rice vinegar
- 2 tsp honey
- 1/2 tsp sriracha (optional, for heat)
- 2 tsp neutral oil (canola or avocado)
- 6 cups mixed salad greens
- 1 English cucumber, thinly sliced
- 1 cup shelled edamame (thawed if frozen)
- 2 ripe avocado, sliced
- 1/4 cup pickled ginger
- 4 scallions, thinly sliced
- 2 tsp sesame seeds, toasted
- 1/2 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Whisk together 2 tbsp toasted sesame oil, 2 tbsp soy sauce (or tamari for gluten-free), 2 tbsp rice vinegar, 2 tsp honey, and 1/2 tsp sriracha (optional, for heat) in a small bowl to make the dressing. Set aside.
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2
Pat 1.5 lbs 1-inch thick sushi-grade ahi tuna steaks completely dry with paper towels. Season all sides with 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper.
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3
Heat 2 tsp neutral oil (canola or avocado) in a heavy skillet (cast iron preferred) over high heat until just smoking.
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4
Sear the tuna for 60-90 seconds per side for rare - the outside should be browned and the center still raw and translucent. The internal temperature for a rare sear is about 115-120°F (46-49°C); cook longer if you prefer more doneness.
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5
Transfer tuna to a cutting board and let rest 2 minutes, then slice thinly against the grain.
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6
Divide 6 cups mixed salad greens among bowls. Top each with 1 thinly sliced English cucumber, 1 cup shelled edamame (thawed if frozen), 2 sliced ripe avocado, and 1/4 cup pickled ginger. Arrange the sliced tuna over the top.
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7
Drizzle the dressing over each bowl, then garnish with 4 thinly sliced scallions and 2 tsp toasted sesame seeds.