This salad puts a quick-seared sesame-crusted ahi tuna over a crunchy cabbage slaw, all tied together with a sesame-soy vinaigrette built from rice vinegar, ginger, lime, and honey. The whole thing comes together in about 26 minutes. It holds up well as a make-ahead lunch โ keep the components separate and you have four solid meals ready to go.
Why this recipe works
Two things make this recipe reliable. First, patting the tuna completely dry and letting it sit at room temperature for 10 minutes before it hits the pan โ moisture is the enemy of a proper sesame crust, and a cold steak drops the pan temperature and causes steaming instead of searing. Second, the vinaigrette uses both toasted sesame oil and a neutral oil together: the sesame oil brings flavor, but itโs too heavy to emulsify alone, so the neutral oil gives the dressing the body it needs to actually coat the slaw rather than pool at the bottom of the bowl.
Shopping notes
- Sushi-grade ahi tuna: Buy this from a fishmonger or a store with high turnover โ a grocery store that rarely sells it is not the right source. The label โsushi-gradeโ isnโt regulated, so ask when it came in. Fresh is better than previously frozen for texture, but properly frozen-at-sea tuna is a safe and often more available option.
- Toasted sesame oil: The recipe specifies freshly opened for a reason โ sesame oil goes rancid quickly once opened. Smell it before using; it should be nutty, not sharp or paint-like.
- Unseasoned rice vinegar: Donโt grab seasoned by mistake. Seasoned rice vinegar already has sugar and salt added, which will throw off the vinaigrette balance.
- Black sesame seeds: Found in Asian grocery stores more reliably than most supermarkets. In a pinch, all white sesame seeds work fine โ the crust will still be good.
Mistakes to avoid
- Overcrowding the pan: Sear one steak at a time if your skillet is under 12 inches. Two steaks crammed together trap steam and the sesame seeds wonโt toast properly.
- Slicing the tuna while itโs hot: Rest the seared steaks on a cutting board for 2 minutes before slicing. Cutting immediately causes the center to look more cooked than it is and the slices compress unevenly.
- Under-seasoning the slaw: The cabbage needs salt before the dressing goes on. Toss the shredded cabbage with a small pinch of salt and let it sit for five minutes โ it softens slightly and the dressing clings better.
- Dressing the slaw too far ahead: Dress it at the table โ a pre-dressed slaw goes limp fast, especially the cucumber, which releases water quickly.
- Skipping the paper towel step on pickled ginger: Wet pickled ginger dilutes the dressing on the plate. Pat it dry before adding it as a garnish.
Make-ahead notes
The vinaigrette keeps in a sealed jar in the fridge for up to five days โ shake well before using since it will separate. Shred the cabbage and julienne the carrot up to three days ahead; store them dry in an airtight container lined with a paper towel. Keep the cucumber separate because it weeps โ slice it the day youโre eating. The scallions, cilantro, and mint are best added fresh each time. Seared tuna is best the day itโs made, but leftover slices stored tightly wrapped in the fridge are still good cold the next day โ donโt reheat them. For a week of lunches, store the slaw base, dressing, and any cooked tuna in separate containers and assemble each portion individually.
Asian Sesame Tuna Salad with Cabbage Slaw
Equipment
- Cast-iron or heavy skillet
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Tongs
- Chef's Knife
- Cutting board
- Measuring cups and spoons
- Microplane or fine grater
- Paper towels
Ingredients
SesameโSoy Vinaigrette
- 3 tbsp low-sodium soy sauce
- 2 tbsp unseasoned rice vinegar
- 1 tbsp fresh lime juice plus wedges for serving
- 1.5 tbsp honey or agave nectar
- 1.5 tbsp toasted sesame oil freshly opened for best aroma
- 2 tbsp neutral oil avocado or grapeseed, for vinaigrette body
- 1 tbsp fresh ginger finely grated
- 1 small clove garlic minced to a paste
- 0.25 tsp red pepper flakes optional, for heat
Cabbage Slaw
- 4 cups green cabbage finely shredded, lightly packed
- 2 cups red cabbage finely shredded, lightly packed
- 1 cup carrot julienned or grated, lightly packed
- 1 cup English cucumber halved lengthwise, seeded, thinly sliced into half-moons
- 3 stalks scallions thinly sliced on a bias, white and green parts
- 0.5 cup fresh cilantro leaves coarsely chopped, lightly packed
- 0.25 cup fresh mint leaves torn; optional but refreshing
Seared Sesame Tuna
- 1 lb sushi-grade ahi tuna steaks 2 steaks, about 8 oz each; patted dry and brought to room temp for 10 minutes
- 1 tsp kosher salt Diamond Crystal; use 0.5 tsp if using Mortonโs
- 0.5 tsp freshly ground black pepper
- 2 tbsp white sesame seeds untoasted; for crusting tuna
- 2 tbsp black sesame seeds untoasted; for crusting tuna
- 1 tbsp neutral oil avocado or grapeseed, for searing
Garnish
- 1 medium ripe avocado pitted and sliced just before serving
- 0.25 cup pickled ginger optional; drained and patted dry lightly
- 1 pinch flaky sea salt for finishing tuna
- 4 wedges lime for serving
Instructions
Make the SesameโSoy Vinaigrette
- In a medium bowl, whisk together soy sauce, rice vinegar, lime juice, honey, toasted sesame oil, neutral oil, grated ginger, garlic, and red pepper flakes until glossy and emulsified, about 60โ90 seconds. Taste and adjust with a touch more honey or lime to balance salt and acidity.
Toss the Cabbage Slaw
- In a large bowl, combine green cabbage, red cabbage, carrot, cucumber, scallions, cilantro, and mint. Drizzle in about half of the vinaigrette and toss with tongs until the vegetables are lightly coated and just starting to glisten.
- Let the slaw stand for 6โ8 minutes to gently wilt and mingle flavors, tossing once midway so the dressing distributes evenly.
Crust and Sear the Tuna
- Pat the tuna dry thoroughly with paper towels. Season all sides with kosher salt and black pepper.
- On a plate, mix the white and black sesame seeds. Press the tuna into the seeds, turning to coat every surface; press firmly so the crust adheres.
- Heat a cast-iron or heavy skillet over medium-high until a thin sheen of oil shimmers, about 2 minutes. Add 1 tbsp neutral oil and immediately lay in the tuna steaks.
- Sear 45โ60 seconds per side (and 10โ15 seconds on the edges) for a deep golden sesame crust and a ruby-rare center. Transfer to a board and let rest 2 minutes to redistribute juices.
Slice, Dress, and Serve
- Slice the tuna across the grain into 1/4-inch slices with a long, sharp knife, wiping the blade between cuts for clean edges. Sprinkle a small pinch of flaky sea salt over the slices to brighten flavor.
- Taste the slaw and add more vinaigrette as desired, tossing until lightly glossy but not soggy.
- To plate, mound the slaw on a large platter or individual plates, shingle the tuna over the top, and nestle in avocado slices. Add pickled ginger if using and serve immediately with lime wedges.
Notes
Chefโs Tips
- For cleaner searing and better crust adhesion, the tuna must be very dry; blot with paper towels right before it meets the sesame seeds.
- Prefer medium-rare? Extend searing to about 90 seconds per side; avoid overcooking or the sesame seeds will scorch before the center is done.
- Use a mandoline for whisper-thin cabbage that absorbs dressing without weeping. If shredding by knife, cut as finely as possible for delicate texture.
- Make-ahead: Toss the slaw with only half the vinaigrette up to 6 hours ahead; hold chilled and add remaining vinaigrette just before serving. Slice tuna at the last minute for the cleanest cuts and best sheen.
- Dietary swaps: Use tamari for gluten-free, or coconut aminos and a pinch of salt for soy-free. Maple syrup can replace honey.
- Fish quality matters: Choose sushi-grade tuna from a trusted fishmonger; keep it cold and use the day of purchase.
Nutrition
FAQ
Can I use frozen ahi tuna for this recipe?
Yes, frozen ahi tuna works, but it must be labeled sushi-grade or sashimi-grade and thawed slowly in the fridge overnight. Thawing on the counter or in warm water degrades the texture and raises food safety concerns โ donโt do it.
What if I donโt want to eat raw fish โ can I cook the tuna all the way through?
You can cook it to well-done, but the texture will be significantly drier and firmer. If thatโs your preference, reduce the heat slightly after the initial sear and give each side an extra 2 minutes so the sesame crust doesnโt burn before the center is cooked through.
Can I substitute the soy sauce to make this gluten-free?
Tamari is a direct swap โ use the same amount and the flavor is nearly identical. Coconut aminos also work but are slightly sweeter and less salty, so you may want to reduce the honey by half a teaspoon to compensate.