Seared Tuna Salad with Peanut Butter Dressing
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- Large salad bowl
- Chef's knife
INGREDIENTS
- 9 ounces/250 grams sashimi-grade tuna, cut into ¾-inch/2 cm cubes
- 1 tablespoon teriyaki sauce
- 1 tablespoon sesame seeds
- Salt and ground black pepper
- 1 tablespoon olive oil
Salad:
- 2 cucumbers, thinly sliced
- 1 handful baby greens
- 1 small red onion, thinly sliced
- 1 small red chili pepper, finely sliced (optional, to taste)
- 3 radishes, thinly sliced
- 1 scallion, thinly sliced
- 3 tablespoons peanut butter
- 2 tablespoons hot water
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili sauce
- Juice of 1 lemon
- Pinch of salt
- 1 teaspoon sesame oil
INSTRUCTIONS
- In a large bowl, combine the cucumbers, baby greens, red onion, chili, radishes, and scallion. Toss with a drizzle of olive oil, lemon juice, and a pinch of salt.
- In a small bowl, whisk together the peanut butter, hot water, soy sauce, sweet chili sauce, lemon juice, sesame oil, and salt until smooth and pourable. Add a splash of more water if needed to loosen the consistency.
- Heat a skillet over high heat. Pat the tuna dry with paper towels, season with salt and pepper, and sear in the hot skillet with olive oil for about 3 minutes, turning occasionally to brown on all sides.
- Add the teriyaki sauce and sesame seeds and stir to coat. Cook for another 1 to 2 minutes until glazed but still pink in the center. Remove from heat.
- Arrange the salad on two plates. Top with the warm tuna cubes and drizzle generously with the peanut dressing. Serve immediately.
FAQ
Can I make this seared tuna salad ahead of time for meal prep?
Yes, but it’s best to sear the tuna right before serving to preserve its texture and flavor. The vegetables can be sliced and stored in an airtight container for up to 2 days. The peanut butter dressing can be made in advance and kept refrigerated for up to 4 days; just give it a stir or add a splash of water to loosen it before serving. Avoid assembling the salad too early, as the greens and cucumbers can get soggy from the dressing or condensation.
What kind of peanut butter works best in the dressing?
Use smooth, unsweetened peanut butter for the best balance of flavor and consistency. Natural peanut butter without added sugars or hydrogenated oils allows the soy sauce, lemon juice, and chili to shine through. If you’re using a brand with added salt, you may want to reduce the added salt in the recipe slightly. Crunchy peanut butter is not recommended for the dressing, as it won’t emulsify properly and can result in a gritty texture. Make sure to stir natural peanut butter thoroughly before using.
Is it possible to grill the tuna instead?
Yes, grilling the tuna instead of searing it in a pan is a great option for seared tuna salad, especially if you’re cooking outdoors. To grill the tuna cubes, thread them onto skewers to prevent them from falling through the grates. Brush lightly with oil and season with salt and pepper, then grill over high heat for about 1 to 2 minutes per side, until the exterior is just charred and the inside remains rare or medium-rare.
How do I know when the tuna is perfectly cooked?
The tuna is best when it’s seared on the outside but still pink or rare inside. To achieve this, heat your skillet until very hot before adding the tuna. Sear the cubes for about 1 to 1½ minutes per side, rotating to get color on all surfaces. The exterior should be lightly browned, while the center remains soft and slightly translucent. Overcooking the tuna can make it dry and chewy, so use high heat and a short cooking time. If using a thermometer, aim for 110–115°F (43–46°C) internal temperature for rare tuna.
What’s the best way to store leftover seared tuna salad?
The salad should be stored in an airtight container in the refrigerator and consumed within 24 hours for the best flavor and texture. Store the tuna separately from the vegetables and dressing if possible, as the greens may wilt and the tuna can become dry. When ready to eat, let the tuna sit at room temperature for 10 minutes before serving, and re-whisk the dressing if it has thickened. While safe to eat the next day, the quality of seared tuna salad is best immediately after preparation.
Should the tuna be marinated before cooking?
Marinating the tuna is not necessary for seared tuna salad, but a quick marinade can enhance flavor. If you want to marinate, use a light combination of soy sauce, sesame oil, and grated ginger for no more than 15 minutes. This short marination adds umami and depth without breaking down the tuna’s texture. Too long in acidic or salty marinades can make the surface mushy. Alternatively, searing the tuna first and then tossing it in teriyaki sauce, as the recipe suggests, gives a similar effect with better texture control.
What vegetables can I swap in this seared tuna salad?
Try thinly sliced celery, fennel, or zucchini for similar crunch. In place of radishes, use shredded carrots, jicama, or even snap peas. Baby spinach, watercress, or romaine can replace baby greens. The key is to maintain a mix of textures—something juicy, something peppery, and something green—to balance the rich tuna and creamy dressing. Choose vegetables that stay crisp even after being dressed for a short while.
