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grilled ahi tuna steak sliced over a salad of colorful mixed raw vegetables

Tamari Grilled Ahi Tuna Salad

cabbage, edamame, cucumber, radish, peanuts, miso

STARS

Marinate ahi tuna in tamari, ginger, and sesame and serve over a blend of shredded cabbages, carrots, red onion, cucumber, radish, and edamame. Top with miso-mustard vinaigrette, crushed peanuts, and fried shallots.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Ingredients

Miso Vinaigrette

  • 2 tablespoons yellow miso paste
  • 1 tablespoon Dijon mustard
  • 1 lemon, juiced
  • 1 teaspoon soy sauce
  • 2 tablespoons water
  • ½ cup olive oil

Tamari Marinated Tuna

  • ½ cup chopped cilantro
  • 1 garlic clove
  • 2 tablespoons tamari
  • 1 lemon, juiced
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 tablespoon minced ginger
  • 1 teaspoon sambal oelek
  • ½ cup canola oil
  • 4 5-ounce ahi tuna steaks

Salad

  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 red onion, sliced thinly
  • 1 cup matchstick carrots
  • 1 English cucumber, sliced thinly
  • 1 cup edamame
  • 4 radishes, sliced thinly
  • 1/4 cup chopped cilantro
  • 1/4 cup fried shallots
  • 1/4 cup crushed roasted peanuts
Directions
1
Place all of the miso vinaigrette ingredients except the oil in a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. 
2
For the tuna, combine the cilantro, garlic, soy sauce, lemon juice, sesame oil, brown sugar, ginger and sambal in a blender. Purée until smooth, adding water if necessary. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper. Coat the tuna with the tamari vinaigrette.
3
Heat a grill or large skillet to high heat and sear each side of the tuna for 1-2 minutes, until browned. Slice on the diagonal. 
4
In a large bowl, toss together the cabbages, onion, carrots, cucumber, edamame, radishes, cilantro and miso vinaigrette. Top with fried shallots and peanuts.
5
Divide the salad between plates and top with seared tuna.

Tamari Grilled Ahi Tuna Salad

cabbage, edamame, cucumber, radish, peanuts, miso

STARS

Marinate ahi tuna in tamari, ginger, and sesame and serve over a blend of shredded cabbages, carrots, red onion, cucumber, radish, and edamame. Top with miso-mustard vinaigrette, crushed peanuts, and fried shallots.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Miso Vinaigrette

  • 2 tablespoons yellow miso paste
  • 1 tablespoon Dijon mustard
  • 1 lemon, juiced
  • 1 teaspoon soy sauce
  • 2 tablespoons water
  • ½ cup olive oil

Tamari Marinated Tuna

  • ½ cup chopped cilantro
  • 1 garlic clove
  • 2 tablespoons tamari
  • 1 lemon, juiced
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 tablespoon minced ginger
  • 1 teaspoon sambal oelek
  • ½ cup canola oil
  • 4 5-ounce ahi tuna steaks

Salad

  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 red onion, sliced thinly
  • 1 cup matchstick carrots
  • 1 English cucumber, sliced thinly
  • 1 cup edamame
  • 4 radishes, sliced thinly
  • 1/4 cup chopped cilantro
  • 1/4 cup fried shallots
  • 1/4 cup crushed roasted peanuts

Directions

1
Place all of the miso vinaigrette ingredients except the oil in a blender. Purée until smooth. With the motor running, drizzle in the oil until emulsified. Season with salt and pepper. 
2
For the tuna, combine the cilantro, garlic, soy sauce, lemon juice, sesame oil, brown sugar, ginger and sambal in a blender. Purée until smooth, adding water if necessary. Drizzle in the oil with the motor running until emulsified. Season with salt and pepper. Coat the tuna with the tamari vinaigrette.
3
Heat a grill or large skillet to high heat and sear each side of the tuna for 1-2 minutes, until browned. Slice on the diagonal. 
4
In a large bowl, toss together the cabbages, onion, carrots, cucumber, edamame, radishes, cilantro and miso vinaigrette. Top with fried shallots and peanuts.
5
Divide the salad between plates and top with seared tuna.