Seared Ahi Tuna Salad With Fresh Snap Peas



  • 4 (6-ounce) sushi-grade ahi or yellowfin tuna steaks*, about 1-inch thick
  • 3 teaspoons extra-virgin olive oil, divided
  • 1/2 plus 1/8 teaspoon salt, divided
  • 1/2 teaspoon coarsely ground black pepper
  • 3 tablespoons fresh lime juice
  • 4 teaspoons honey
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon minced peeled fresh ginger
  • 6 cups mixed salad greens
  • 1 1/2 cups sugar snap peas, trimmed
  • 1/2 cup thinly sliced scallions
  • 1 teaspoon sesame seeds, toasted


1. Rub tuna steaks with 1 teaspoon olive oil; sprinkle with 1/2 teaspoon each salt and pepper. Set aside.

2. For the dressing, combine lime juice, honey, remaining 2 teaspoons olive oil, sesame oil, ginger, and remaining 1/8 teaspoon salt in a bowl; whisk to combine. Set aside.

3. Heat a large skillet over medium-high heat. Add tuna; cook 3 minutes without disturbing. Turn and cook 2 minutes more or to desired degree of doneness. Transfer to a cutting board; slice into 1/2-inch-thick pieces.

4. Place 1 1/2 cups greens on each of 4 plates. Top each salad with 1/4 of the sliced tuna. Add even amounts of snap peas, scallions, and sesame seeds. Drizzle evenly with dressing.

*Choose ahi or yellowfin tuna over bluefin tuna: Recent reports have found unsafe levels of mercury in bluefin.

  • Prep Time:
  • Cook Time:

  • Seared tuna is served with salad greens, snap peas, and a homemade dressing. This dish is ready in 20 minutes, making it perfect for a weeknight meal.
  • Yield: Makes 4 servings (serving size: 1 fillet and 1/4 of salad)

Nutritional Information

Calories per serving: 360
Fat per serving: 13g
Saturated fat per serving: 3g
Monounsaturated fat per serving: 6g
Polyunsaturated fat per serving: 4g
Protein per serving: 43g
Carbohydrate per serving: 16g
Fiber per serving: 4g
Cholesterol per serving: 65mg
Iron per serving: 4mg
Sodium per serving: 337mg
Calcium per serving: 112mg