Seared Ahi Tuna Salad with Citrus Ginger Dressing

Seared Ahi Tuna Salad with Citrus Ginger Dressing – Paleo, Gluten Free

seared ahi tuna salad citrus ginger dressing paleo gluten free proteinFull disclosure, when I was asked to make this for the family I cook for, I expected to just make it, serve it but definitely not fall in love with it. I’ve never been a seared ahi tuna type of girl. I’d have the occasional tuna sushi but had never tried a seared ahi tuna salad.

But while I was making this super easy yet gorgeous salad, I tried a piece because it actually looked really good. One bite and I was sold. I wasn’t a raw tuna fan but all that has changed after tasting this beautiful delicious salad.

This was so easy too and what a presentation. I bought the most beautiful ahi tuna steaks at Sprouts for under $7 a pound. I purchased 4 tuna steaks which was about 2 pounds but that will feed 4. One tuna steak per person is all you need for this gorgeous salad which is approximately $3.50 per person for a salad you would pay over $10 for at a restaurant.

seared ahi tuna salad citrus ginger dressing paleo gluten free proteinI lightly seasoned each steak on both sides with a little salt and pepper, heated up some toasted sesame oil and seared for 1 minute on each side. That’s it, 1 minute!

seared ahi tuna salad citrus ginger dressing paleo gluten free proteinI sliced up my beautiful tuna into approximately 2 inch pieces and placed them on top a bed of baby greens from Trader Joes.

seared ahi tuna salad citrus ginger dressing paleo gluten free proteinThe dressing was super easy to whip up too. I managed to make this masterpiece in under 30 minutes from start to finish, from unwrapping the packaging to laying it out all pretty on a plate. That’s it!

seared ahi tuna salad citrus ginger dressing paleo gluten free protein

Seared Ahi Tuna Salad with Citrus Ginger Dressing
Prep time
Cook time
Total time
Recipe type: Paleo, Gluten Free, Protein
Serves: 2
  • SALAD:
  • 1 pound ahi tuna steak (1 pound will feed 2 people)
  • 1 Tablespoon sesame oil
  • 6 - 8 ounces of mixed baby greens
  • 1 cup shaved carrots - about 4 carrots (I used my vegetable peeler to shave them)
  • 3 green onions (use the green stems diced up small)
  • 1 orange
  • 1 mango
  • 1 avocado
  • 1 lemon (sliced to use as a garnish and to squeeze over salad for extra lemon flavor)
  • salt
  • pepper
  • 1 teaspoon sesame oil
  • 1 teaspoon raw honey
  • 1½ teaspoon minced fresh ginger
  • 1½ teaspoon minced garlic
  • 1 Tablespoon coconut aminos (can sub with soy sauce)
  • 1½ Tablespoon lemon juice
  • 4 Tablespoons fresh orange juice
  2. Make your dressing first so all of the ingredients can get well acquainted while you are searing the tuna.
  3. In a medium bowl, combine all dressing ingredients and whisk until honey dissolves and everything is well blended. Set aside.
  4. SALAD:
  5. Start by getting your orange and mango together. Peel and section the orange. You can run a small knife under the clear outer casing of each orange segment and gently peel it off revealing the raw orange segment, set aside.
  6. Peel and slice small chunks of mango, set aside.
  7. Peel and using your vegetable peeler, shave a cup of carrots, set aside.
  8. Peel and slice avocado, set aside.
  9. Place lettuce on your favorite plates and sprinkle with orange segments, mango chunks and shredded carrots.
  10. Place avocado slices along the side of salad as a garnish along with a couple of lemon slices.
  11. TUNA:
  12. If your steaks are large, you can cut it in half. Each piece should be about the size of your hand from wrist to tip of fingers.
  13. Heat sesame oil in a large pan over medium/high heat.
  14. Generously sprinkle salt and pepper on each side of each tuna steak.
  15. Once oil is hot, place tuna steaks in pan and let sear for about a minute on each side. If you prefer your tuna cooked longer, then go right ahead and let your freak flag fly and cook it longer.
  16. Once seared to your preference, cut warm tuna into slices and lay atop of your lettuce.
  17. Give your dressing another whisk and drizzle over each salad.
  18. High five yourself!


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