Yellowfin Tuna Salad Recipe
Recipe information
Make Yellowfin Tuna Salad in just 30m. seared rare, mango, peanuts, avocado, crispy gyoza strips, cilantro ginger dressing
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Ingredients
Tuna & Marinade
Salad Components
Cilantro-Ginger Dressing
Finishing & Garnish
Tuna & Marinade
1. Marinate tuna
Pat the tuna loin dry with paper towels. In a small bowl combine 2 tbs soy sauce and 1 tsp rice wine vinegar. Brush or rub the mixture evenly over the tuna. Season all over with 1 tsp kosher salt and 1/2 tsp black pepper. Let rest at room temperature for 10 minutes (or refrigerate up to 30 minutes).
2. Sear tuna
Heat a heavy skillet (cast-iron preferred) over high heat until very hot. Add 1 tsp sesame oil and swirl. Place the tuna loin in the pan and sear 45–60 seconds per side for rare (aim for a deep brown crust with a cool-rare center). For a thicker loin you may need 75 seconds per side. Remove tuna to a cutting board and let rest 5 minutes before slicing thinly across the grain into 1/4-inch slices.
Cilantro-Ginger Dressing
3. Make dressing
In a blender or food processor combine 1 cup cilantro (packed), 1 tbs chopped fresh ginger, 1 garlic clove, 2 tbs lime juice, 1 tbs rice vinegar, 1 tsp honey, 1.5 tbs soy sauce, 3 tbs neutral oil, 1/2 tsp sesame oil, 1/4 tsp salt and 1/4 tsp black pepper. Blend until smooth. If the dressing is too thick, add up to 1 tbs water to reach desired consistency. Taste and adjust acidity or salt as needed. Chill if not using immediately.
Salad Assembly
4. Prepare produce
Peel and dice the whole mango into 1/2-inch cubes (you should yield about 1 cup diced mango). Halve, pit and slice the avocado lengthwise or cut into 1/2-inch cubes. Thinly slice 2 scallions. Wash and spin-dry 4 cups mixed salad greens. Roughly chop 1/2 cup cilantro leaves (reserve a few sprigs for garnish).
5. Toss salad
In a large bowl combine the mixed salad greens, diced mango, avocado, sliced scallions, and chopped cilantro. Drizzle about half of the cilantro-ginger dressing over the greens (reserve the rest to finish). Gently toss to coat, taking care not to mash the avocado.
6. Plate and finish
Divide the dressed salad among 2–4 plates (depending on portion size). Fan the sliced seared tuna over each salad. Sprinkle 1/2 cup roughly chopped roasted peanuts, 1 cup crispy gyoza strips, and 1 tsp toasted sesame seeds evenly over the salads. Drizzle remaining dressing over the tuna and around the plate. Garnish with cilantro sprigs and serve with lime wedges on the side.
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