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Seared ahi tuna on a bed of greens in a black bowl with wooden chopsticks on the side.

Seared Tuna Salad with Miso Dressing

This light and refreshing Seared Tuna Salad with Miso Dressing is perfect for lunch or dinner. It's a fantastic, 20-minute salad that has "healthy" written all over it. And, it's beyond easy to prepare!

  • Total Time: 20 min
  • Yield: 4 1x


Units Scale

For the tuna:

  • 1 fresh ahi tuna steak (or yellow fin)
  • 3 tablespoons canola oil, divided
  • Salt & pepper

For the dressing:

For the salad:

  • 1 (7-ounce) package mixed greens
  • 1 cup undressed broccoli slaw from package
  • 1 cup shredded carrots
  • 1/4 sliced red onion
  • 1 ripe avocado, thinly sliced

For garnish:

  • 1/2 cup fresh cilantro leaves
  • Toasted sesame seeds


Make the tuna:

  1. Pat the tuna dry and brush with 1 tablespoon of canola oil on all sides. Sprinkle salt and pepper on both sides of tuna.
  2. Heat a heavy skillet or cast iron pan to medium-high and sear the tuna on one side for 3 minutes. Flip over and sear the other side for 2 minutes. Remove and cool to room temperature. (Tuna should be nicely seared on the outside and rare pink on the inside.)
  3. After cooling, slice the tuna on the diagonal and set aside.

Make the dressing:

  1. In a small mixing bowl, whisk together the rice vinegar, miso paste, sesame oil, canola oil, maple syrup, water, and garlic. Set aside.

Make the salad:

  1. Mix together the field greens, broccoli slaw, carrots, and red onion. Lightly toss the salad with the miso dressing. Top the salad with sliced avocado and tuna. Place a mound of cilantro on top and sprinkle with sesame seeds.


  • Buying very fresh or sushi-grade ahi tuna is most important here. I often get my tuna steaks fresh-frozen to be safe!
  • If you're skittish about rare tuna, you can always sear the tuna for a bit longer so it's no longer pink inside.
  • I used white miso paste, but feel free to use yellow or red miso paste as well.
  • A mini food processor works great for making this dressing creamy, but you can also whisk all of the ingredients in a bowl.
  • I like to use organic maple syrup in this dressing. You can always substitute the maple syrup with honey.
  • Leftover tuna will stay fresh in the refrigerator for up to two days.
  • Author: Asian Caucasian
  • Prep Time: 15 min
  • Cook Time: 5 min
  • Category: Salads
  • Method: Stove Top
  • Cuisine: Asian Fusion


  • Serving Size:
  • Calories: 284
  • Sugar: 4.3 g
  • Sodium: 240.3 mg
  • Fat: 16.5 g
  • Carbohydrates: 11.8 g
  • Protein: 23.4 g
  • Cholesterol: 33.2 mg

Keywords: tuna salad, miso dressing, seared tuna