Seared Ahi Mango Salad Recipe
Sesame-crusted ahi, avocado, spring mix, cabbage, edamame, red onion, carrot, cucumber sunomono, and Asian sesame vinaigrette.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Ingredients
Sunomono Ingredients
Asian Sesame Vinaigrette Ingredients
Method
Prepare the Sunomono
- 1
Make the Sunomono Dressing
In a small bowl, whisk together the rice vinegar, sugar, and salt until well combined.
- 2
Prepare the Salad Ingredients
- 3
Prepare the Ahi Tuna
Coat the ahi tuna steaks with sesame seeds on all sides, pressing gently to adhere.
- 4
- 5
Prepare the Spring Mix
In a large salad bowl, combine the spring mix greens, shredded cabbage, edamame, sliced red onion, and julienned carrot.
Cook the Ahi Tuna
- 6
Sear the Ahi Tuna
Heat a non-stick skillet over medium-high heat. Add a small amount of oil and sear the ahi tuna steaks for 1-2 minutes on each side, until golden brown and medium-rare in the center.
- 7
Slice the Ahi Tuna
Remove the tuna from the skillet and let it rest for a minute. Then slice it thinly.
Make the Vinaigrette
- 8
Combine Vinaigrette Ingredients
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, grated ginger, and minced garlic until well combined.
Assemble the Salad
- 9
Combine Salad Ingredients
Add the marinated cucumber to the salad bowl with the spring mix. Drizzle the Asian sesame vinaigrette over the salad and toss gently to combine.
- 10
Top with Ahi Tuna
Arrange the sliced ahi tuna on top of the salad and garnish with avocado slices.
- 11
Serve
Serve immediately and enjoy your Seared Ahi Mango Salad!
