Ahi Tuna Salad is sooooo tasty…I’ve you’ve never tried it, give it a whirl.
This recipe is based on one from the Barefoot Contessa, and is a perfect way to add some kick to your plate. Wasabi powder can be found in the Asian food section of the store, and can be REALLY potent, so I suggest adding just a little at a time and seeing if it’s too hot. Finding one without sugar or anything weird can be really tough…it took me a lot of searching to find one that was Paleo-friendly (“Hime” brand…horseradish, spirulina and turmeric are the only ingredients).
Don’t like wasabi? You can totally leave it out.
I served this tuna salad on fresh romaine lettuce boats wrapped up into nori and served sushi style. If you don’t like tuna, you could substitute cooked chicken breast.
Ahi Tuna Salad
This Ahi Tuna Salad recipe is based on one from the Barefoot Contessa, and is a perfect way to add some kick to your plate.
For the Dressing:
- 2 limes, juiced if you prefer a less acidic dressing, cut down to juice of 1 lime
- 1 lime, zest
- 2 tsp coconut aminos
- 2 tsap sesame oil sub: LIGHT-tasting olive oil or other neutral-tasting oil
- 2 tsp wasabi powder or any other clean wasabi
- Salt and pepper to taste
For the Salad:
- 1 lb ahi tuna steak
- 2 green onions thinly sliced
- 1 avocado diced
- 1 tbsp sesame seeds
- Romaine or butter lettuce leaves
- Nori wraps optional
To make the dressing, combine the lime juice, lime zest, coconut aminos, sesame oil, wasabi powder, salt and pepper in a medium bowl. Stir together and set aside.
Pat the fish dry with a paper towel and season with salt and pepper. Grill or pan-fry on high heat for ~2 minutes per side. *Important: you want the fish to be rare inside. If you cook it until well-done it’ll be tough and dry. Allow to cool on a cutting board. Cut into chunks.
Add the avocado, green onion, sesame seeds and tuna to the bowl with the dressing. Fold the ingredients together to combine.
Serve on lettuce boats / cups or wrap with nori. Or, just serve in a bowl.