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sesame crusted pan seared tuna salad with fresh avocado and vegan ginger dressing

Tuna Avocado Salad With Asian Style Ginger Dressing

The best salad you've ever made: super healthy avocado with the finest fish tuna, and the creamiest Asian style creamy ginger dressing.
Prep Time 30 mins
Cook Time 10 mins
Resting & cutting 5 mins
Total Time 45 mins
Course Appetizer, Salad
Cuisine American, Asian fusion
Servings 2 people


  • Japanese grater


  • 7 oz tuna steak prefer sushi grade
  • 3 tbsp black sesame seed
  • 3 tbsp white sesame seed
  • 1 pinch salt
  • 1 sheet nori cut into small pieces, optional
  • spring mix salad as needed
  • 1 medium avocado sliced

Creamy Ginger Dressing

  • 4 tbsp white vinegar
  • 1 tbsp soy sauce prefer Kikkoman
  • 3 tbsp sugar
  • 1 tsp garlic grated
  • 2 tsp ginger grated
  • 1 tsp cayenne powder
  • c mayonnaise


For dressing

  • Whisk all ingredients in a mixing bowl to combine everything. The dressing can be stored in an airtight container, in the fridge, up to 1 week.

For seared tuna

  • In a medium size mixing bowl or deep dish, add sesame seeds in then coat all sides of tuna evenly with the mixture. Slightly press sesame seeds to adhere to the tuna.
  • On medium high heat, heat a generous amount of oil (about 3-4 tbsp) in a large frying pan. Wait until the oil is hot, put tuna in and sear for 20 to 30 seconds. Remember to cook only the outer part of the tuna, not the whole tuna thoroughly.
  • Turn the tuna to the other side and keep searing until the outer part of that side is cooked. Keep turning and searing tuna until 4 main sides of the tuna steak are cooked (outer part only).
  • Let the tuna rest for 30 seconds so it's not too hot to handle. Use a sharp knife to slice or cut tuna into desired size.


  • Lightly toss salad with creamy ginger dressing and put them on a serving plate.
  • Add nori (optional), slices of avocado & seared tuna on top. Serve immediately.