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Asian Sesame Tuna Salad with Cabbage Slaw

Asian Sesame Tuna Salad with Cabbage Slaw

Eleanor Craig
Inspired by Japanese tataki and pan-Asian sesame flavors, this salad pairs a crackling sesame-crusted sear on ahi tuna with a cool, crisp cabbage slaw. A citrusy sesame-soy vinaigrette ties everything together—bright, nutty, and just a hint of heat—while creamy avocado softens the crunch. It’s elegant enough for dinner yet quick enough for lunch, delivering contrast in every bite: silky tuna, snappy veg, and glossy, toasted aromatics.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Course Salad
Cuisine East / Southeast Asian
Servings 4 servings
Calories 531 kcal

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
 
 

Sesame–Soy 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 Morton’s
  • 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 Sesame–Soy 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 60–90 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 6–8 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 45–60 seconds per side (and 10–15 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

Chef’s 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

Calories: 531kcalCarbohydrates: 30gProtein: 33gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gCholesterol: 43mgSodium: 1127mgPotassium: 1115mgFiber: 9gSugar: 13gVitamin A: 8873IUVitamin C: 64mgCalcium: 182mgIron: 4mg
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