For the tuna:
- 1 fresh ahi tuna steak (or yellow fin)
- 3 tablespoons canola oil, divided
- Salt & pepper
For the dressing:
- 1/4 cup rice vinegar
- 3 tablespoons white miso paste
- 1 tablespoon sesame oil
- 1 tablespoons canola oil
- 1 tablespoon organic maple syrup
- 1 teaspoon water
- 1 garlic clove, crushed
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
- 1/2 cup fresh cilantro leaves
- Toasted sesame seeds
Make the tuna:
- Pat the tuna dry and brush with 1 tablespoon of canola oil on all sides. Sprinkle salt and pepper on both sides of tuna.
- 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.)
- After cooling, slice the tuna on the diagonal and set aside.
Make the dressing:
- 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:
- 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.
- 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