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This Ahi Tuna Spring Salad is loaded with fresh ingredients, topped with perfectly seared tuna, and finished with an Asian Vinaigrette. It’s healthy, packed with protein and guaranteed to become one of your favorite spring salads!
Overhead shot of an Ahi Tuna Spring Salad on a white plate with a pale purple linen under the plate and Asian Vinaigrette in a small glass creamer in the top corner. Hi friends! Happy two days until the weekend! Wahoo!

So, today I have a real life question for you guys. And, I actually mean real life.

I know I’ve said that before and it was in jest. But today, I mean it.

What motivates meanness?Overhead shot of all the ingredients necessary to make Asian Ahi Tuna Spring Salad neatly organized on a light gray surface. Overhead shot of thinly sliced watermelon radishes - one of the ingredients in a Ahi Tuna Spring Salad.I’m asking this question because recently someone took the time out of their busy day to leave me an inspiring comment. (<– Said dripping with sarcasm)  They wrote me to let me know that my food looks unappetizing and disgusting. Clearly they aren’t a fan of my photography, although I’ve never claimed to be a professional.

Obviously there were a lot of things that ran through my head when I read the comment. And, being human, most of them were choice words. I mean, this is my hard work someone just metaphorically crapped all over.

So, how did I handle the comment? Well, I didn’t sink to their level of unkindness, that is for sure.

Instead, I wrote them back to let them know I appreciated their comment and was sorry they felt that way. Of course I muttered to myself that they don’t need to pay any more visits to my website… I mean, it’s not like I have a gun to their head forcing them to look at my “repulsive” photography. Overhead shot of an Ahi Tuna Spring Salad on a white plate with a pale purple linen under the plate and a small ramekin of sliced scallions and Asian Vinaigrette in a small glass creamer in the top corners of the shot. Angled shot of an Ahi Tuna Spring Salad on a white plate with the focus on the tuna; a pale purple linen is under the plate and a small glass creamer of Asian Vinaigrette is blurred in the background.So, that comment lead me to pondering why people feel the need to be mean.

My home girl, Rachelle said, “You know you’ve made it when you get hate mail”. Ha. Gotta love her outlook, but it must be something more than that.

So dear friends, riddle me this – what motivates meanness?

Alright, enough heavy talk. I’ll get to the good stuff. Delicious eats.
Overhead shot of an Ahi Tuna Spring Salad, with the focus on the greens and vegetable portion of the salad. Overhead, up close shot of an Ahi Tuna Spring Salad drizzled with Asian vinaigrette, with the focus on the sliced tuna portion of the salad.

Ahi Tuna Spring Salad with Asian Vinaigrette

This salad is cool, crisp, refreshing, healthy and packed with protein and veggies. And (despite what one reader might think), it’s seriously pretty too!

This beauty is loaded with fresh ingredients that your gimme-all-the-things-spring self craves – creamy avocado, garlicy shallots, crunchy snap peas, cool cucumbers, bright watermelon radishes and crisp lettuce. Honestly, the veggie portion of this spring salad is delish on its own, but the meaty, protein packed, perfectly seared ahi tuna takes this salad to a new level of yum.

And, of course every salad needs a dressing. I decided to finish this salad off with a light Asian inspired vinaigrette. It is herbaceous, silky, luscious and delivers just the right amount of mellow Asian flavor to the tuna and spring greens.

Table of Contents

Overhead shot of an Ahi Tuna Spring Salad on a white plate with a pale purple linen under the plate and an additional salad, small glass creamer of Asian Vinaigrette and forks surrounding the main plate. Angled shot of an Ahi Tuna Spring Salad on a white plate with a pale purple linen under the plate and an additional salad, small glass creamer of Asian Vinaigrette and forks blurred around the main plate.Notes, Tips & Tricks for Ahi Tuna Spring Salad with Asian Vinaigrette recipe:

  1. If you look at the first picture of ingredients you will see shredded carrots. I had every intention of using them, but completely forgot. By the time I remembered, I decided the salad didn’t really need it. Feel free to add them to your salad, or leave them off… whatever floats your boat.
  2. I like my tuna rare, so I seared mine for a minute and a half on each side. If you want yours more well-done, simply cook it a couple minutes more per side.
  3. If you want your tuna to have more flavor – cook and slice the tuna, and then gently toss it with a bit of the vinaigrette. Allow the tuna to sit in the vinaigrette while you prepare the salad.
  4. The Asian vinaigrette will keep up to 2 days in the refrigerator. Just make sure you vigorously shake it to emulsify before using.

Overhead shot of an Ahi Tuna Spring Salad drizzled with Asian Vinaigrette on a white plate.Packed with fresh spring ingredients and flavor, this Ahi Tuna Spring Salad has become my new favorite go-to. If you give it a try, I know you guys will love it as much as I do!

Until next week friends, Cheers – to not letting the haters get you down. #DontDrinkTheHaterade

XOXO

Cheyanne

XOXO

Cheyanne

 

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How to make Ahi Tuna Salad with Asian Vinaigrette recipe 👇

Overhead, landscape shot of an Ahi Tuna Spring Salad on a white plate with a pale purple linen under the plate and Asian Vinaigrette in a small glass creamer in the corner.

Ahi Tuna Spring Salad {with Asian Vinaigrette}

5 from 14 votes
Author: Cheyanne Holzworth
Total Time: 24 minutes
Prep Time: 20 minutes
Cook Time: 4 minutes
Servings: 2
Print Recipe Pin Recipe
Loaded with fresh spring ingredients and protein packed, perfectly seared ahi tuna, this is guaranteed to become one of your favorite spring salads!

Ingredients 

Instructions

  • Prepare the Vinaigrette: Place all ingredients, except the oil, in the bowl of a food processor. Pulse to combine. With the motor running, slowly drizzle in the oil until fully combined and emulsified. Taste and adjust for seasoning with salt.
  • Sear the Tuna: Heat 2 tablespoons canola oil in a large skillet over medium-high heat. Season both sides of the tuna generously with salt and pepper. Sear tuna for 1-2 minutes per side for rare. Transfer to a clean cutting board and let rest for a couple minutes. When cool, slice into ½’’ thick pieces and transfer to a bowl. Add half the dressing and toss to coat and set aside.
  • Serve: In a large bowl combine the ingredients for the salad. Add in half of the remaining vinaigrette and toss to combine*. Transfer the salad to individual plates and top with tuna. Serve immediately with remaining vinaigrette on the side.

Notes

*For a mild vinaigrette remove seeds and ribs from jalapeno.
*Tossing the salad in part of the vinaigrette is optional. You can serve all of the vinaigrette on side if desired.
*Vinaigrette will keep in the refrigerator for up to 5 days, whisk well to re-emulsify.
* Nutrtitional Information includes Vinaigrette

Nutrition

Calories: 808kcal    Carbohydrates: 29g    Protein: 33g    Fat: 64g    Saturated Fat: 8g    Cholesterol: 43mg    Sodium: 783mg    Potassium: 1529mg    Fiber: 11g    Sugar: 11g    Vitamin A: 8230IU    Vitamin C: 68.3mg    Calcium: 122mg    Iron: 5.4mg
Course: Salad
Cuisine: American, Asian, Fusion

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Asian Ahi Tuna & Watermelon Radish Spring Salad- long pin1