Seared Ahi Salad

5 from 1 vote

Tender and quick seared tuna sits atop a vegetable salad that is sweet, savory, and crisp. A sweet and sour glaze as well as sriracha mayonnaise lends heat, acidity, and lots of flavor. At first glance, this appears complicated but most of it requires little to no cooking. Additionally most of this can be prepared days ahead. Then it just requires a quick sear to the fish to have this meal ready in minutes.

Course Main Course, Salad

Cuisine Asian, Japanese

Keyword asian, avocado, cucumber, dairy-free, dinner, fish, green bean, japanese, lunch, main, nut-free, pea shoot, salad, seafood, seaweed, sesame, sriracha, tuna

Prep Time 30

Cook Time 2

Total Time 45

Servings

Calories 508kcal

Author Jenny Ross

Ingredients

Seaweed Salad

1/4 cup dried seaweed such as wakame or wakame stem seaweed
1/2 tablespoon agar agar strips optional, adds texture
1 1/2 teaspoons rice vinegar
2 drops stevia glycerite or other sweetener to taste
1/2 teaspoon sesame oil
1/8 teaspoon salt
1 teaspoon toasted sesame seeds
1/8 teaspoon Korean red pepper flakes

Sweet and Sour Drizzle

1/4 cup coconut aminos
2 teaspoons rice vinegar

Sriracha Mayonnaise

1/4 cup mayonnaise
1 tablespoon sriracha or more to taste
1-2 drops stevia glycerite or other sweetener, to taste

Salad

1/4 cup baby green beans ends trimmed and cut in half
1/4 English cucumber sliced thin
1/2 avocado sliced thin
1/2 pound ahi tuna sashimi grade
1/2 cup pea shoots or other micro greens of choice
1 green onion green portion only, sliced thin

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Instructions

For the Seaweed Salad

Place seaweed and agar agar in a large bowl filled with cool water. (It will absorb a lot so use at least 4-5 times as much water as there is dried ingredients. Let soak for 10 minutes, or until seaweed is soft and rehydrated. Squeeze as much water from the seaweed as possible and toss with remaining seaweed salad ingredients. Adjust seasoning to taste and set aside. This can be made up to 4 days ahead and kept refrigerated.

For the Drizzle

Combine all ingredients in a small pan and cook until reduced by half and then chill. The mixture will thicken slightly. Can be made up to 4 days ahead.

For the Salad

Blanch the green beans. I like to make this easy and bring a small microwave safe bowl of generously salted water to a boil in the microwave. Add in the green beans and microwave on high for about 4-6 minutes (check at 4 minutes and then every 30 seconds or so until just tender crisp). Drain and run under cold water. This can be prepared up to 4 days ahead of time and refrigerated.
Lightly salt the tuna. Heat a small pan over high heat and add a generous amount of avocado oil. When hot, add the tuna. Cook for 30 seconds, or until just opaque on one side. Flip and cook the second side the same way. Transfer to a cutting board and slice thin.
To assemble, divide the seaweed salad between two serving plates. Top with cucumber slices, green beans, and avocado slices. Add dollops of sriracha aioli around the plate. Top with tuna slices, drizzle with the sweet and sour drizzle, and sprinkle with fresh pea shoots and green onions. Serve.

Notes

To blanch the green beans more traditionally, heat a large pot of salted water to a boil. Add the green beans and blanch them for 3 minutes, or until tender crisp. Remove the beans to an ice water bath (to retain color, this step can be skipped without affecting taste).

Protein:Energy Quotient [calories]: 0.5

Nutrition