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Ahi Tuna Spring Salad {with Asian Vinaigrette}

Name: Ahi Tuna Spring Salad {with Asian Vinaigrette}
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Ingredients: 8 oz Ahi Tuna Filet (, preferably Sushi Grade); Salt and Pepper (, to taste); 2 TBS Canola Oil; Vinaigrette:; ½ Jalapeno (– roughly chopped); 1 inch Fresh Ginger (– peeled and roughly sliced); 1 clove Garlic (– minced); 2 TBS Reduced Sodium Soy Sauce; 1 tsp Honey; 1 tsp Toasted Sesame Oil; 1 TBS Lime Juice; 1 TBS Rice Wine Vinegar; 3 TBS Cilantro (, packed – plus more for garnish); 1/8 tsp Kosher Salt; ¼ Cup Extra Virgin Olive Oil; Salad:; 1 Head Bibb Lettuce (– roughly chopped); 2 Cups Spring Mix; 1 Watermelon Radishes (–thinly sliced); ½ Seedless Cucumber (– thinly sliced); 1 Cup Sugar Snap Peas (– strings removed); 2 Scallions (– thinly sliced); 1 Avocado (- peeled, pitted and cubed); 1 Shallot (– thinly sliced); Toasted Sesame Seeds (, to taste)

Published April 21, 2016. Last Updated November 26, 2019 by Cheyanne

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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!
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? 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. 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.

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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.

Notes, Tips & Tricks for Ahi Tuna Spring Salad with Asian Vinaigrette recipe:

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.
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.
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.
The Asian vinaigrette will keep up to 2 days in the refrigerator. Just make sure you vigorously shake it to emulsify before using.

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.

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5 from 14 votes