This Seared Tuna Summer Salad balances bright, fresh ingredients with bold, savory flavors. Tender tuna steaks are quickly seared to keep a rare center, then paired with a crisp spring mix, creamy avocado, sweet pineapple, thinly sliced red onion and a spicy hint from jalapeño. Everything is brought together by a tangy ginger-sesame dressing that adds depth and a touch of sweetness. If you prefer a milder dish, omit the jalapeño or substitute a mild chile. This salad is ideal for warm-weather meals, packed lunches, or a light dinner that still feels substantial.
- 1/4 cup grapeseed oil
- 1/4 cup rice vinegar
- 2 tsp dark sesame oil
- 1 tsp freshly grated ginger
- 1 tsp fresh minced garlic
- 1 tbsp honey
- 2 tbsp organic tamari (or gluten-free soy sauce)
- 2 tuna filets (6–8 oz each)
- 2 tbsp olive oil, plus extra for searing
- 2 tbsp organic tamari
- Kosher salt and freshly ground black pepper, to taste
- 4 cups spring mix greens
- 1/4 jalapeño, very thinly sliced (adjust to taste; substitute Fresno chile for milder heat)
- 1/2 avocado, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup diced pineapple
- Kosher salt and pepper, to taste
- 2 lime wedges, for serving
- 1–2 tbsp black sesame seeds, for garnish
- Make the dressing: Whisk grapeseed oil, rice vinegar, dark sesame oil, grated ginger, minced garlic, honey and tamari together in a small bowl until smooth. Taste and adjust sweetness or acidity as needed, then set aside.
- Season the tuna: Pat the tuna filets dry, then drizzle with olive oil and tamari. Season lightly with salt and pepper. Let them sit at room temperature for about 15 minutes so they come close to room temp—this helps them sear evenly.
- Prepare the salad bowls: Divide the spring mix, sliced jalapeño, avocado, pineapple and red onion between two bowls. Lightly season the greens and avocado with salt and pepper.
- Sear the tuna: Heat a skillet over high heat until very hot. Add 1–2 tbsp grapeseed or olive oil, then carefully place the tuna in the pan. Sear quickly—about 1–2 minutes per side—rotating so each side gets a short sear while keeping the center rare. Timing will vary with thickness; aim for a nicely browned exterior and a pink center.
- Rest and slice: Transfer the tuna to a cutting board and let it rest for about 5 minutes. Use a very sharp knife to slice the tuna thinly against the grain.
- Assemble and serve: Arrange slices of seared tuna on each salad. Drizzle with the ginger-sesame dressing to taste, sprinkle with black sesame seeds, and serve with lime wedges. Squeeze a little lime over the salad just before eating for extra brightness.
Notes: For a milder version, omit the jalapeño or replace it with a milder chile. Choose sushi-grade tuna for best texture and flavor, and be careful not to overcook—the contrast between a seared exterior and a tender, rare center is key. The dressing can be prepared ahead and refrigerated for up to 3 days; whisk again before using.