Seared Ahi Salad With Sesame Dressing

I grew up in a family of sashimi eaters. Mom, dad, and my sister all loved raw fish but I couldn’t get past the texture. That is until one day I was given a bite of tataki, a seared tuna served with a citrus soy sauce dressing. From there I learned how to appreciate the delicate taste of raw fish. If you have a newcomer to the raw fish world, I suggest trying this recipe as a gateway to the world of YUM! This lightly seared tuna with the roasted sesame dressing does the perfect introduction without any of the ick factor.


  • 1 Long chunk of Sashimi grade ahi
  • Black pepper
  • Salt
  • *Cooking oil for the pan (about 1 tablespoon)
  • Nonstick pan
  • Tongs
  • Plastic wrap
  • VERY sharp knife or sashimi knife
  • Salad mix (2 cups per serving)
    • Thinly sliced green onion (1 per serving)
    • Cucumber
    • Carrots
    • Tomatoes
    • Sprouts (optional)

Sesame Dressing

I am lazy and buy the Kewpie Deep Roasted Sesame Dressing but If you would like to make your own add the following ingredients into a bowl and mix well.

  • 5 Tbsp. mayonnaise
  • 1 Tbsp. rice vinegar
  • 2 Tsp. soy sauce
  • 1-2 Tsp. sugar
  • 1/2 Tsp. salt
  • 2 Tbsp. ground sesame seeds
  • 2 Tsp. sesame oil

*I use coconut oil but you can use any oil you prefer just be careful of low smoke point oils.


  1. Heat up your nonstick pan over medium-high heat.
  2. Lightly salt your ahi (very little because the dressing contains salt already) and then generously sprinkle black pepper all over the fish.
  3. Once the pan is hot add your cooking oil and swirl around the pan. Using the tongs pick up your fish and lay in pan careful not to splash oil. Sear on each side for about 30 seconds then remove fish from pan and turn off the heat.
  4. Set fish on Plastic Wrap and roll up tightly and place fish in Freezer, (yes I said freezer) while you prepare the salad.
  5. Fill a large plate with mixed greens, and top with cucumber, carrots, tomatoes, and other salad toppings. (Don’t add green onion or garnish yet)
  6. Remove fish from the freezer (it should be firm but not frozen), and on a cutting board with a very sharp knife cut through the plastic wrap. Slice thin slices of fish for salad. (Plastic wrap helps the fish to hold together and not flake while cutting)
  7. Make sure to remove any pieces of plastic wrap and displace cuts of fish on salad.
  8. Add Garnish (sprouts) and a generous sprinkle of green onion.
  9. Serve with Roasted Sesame dressing and enjoy!
Kim is a Southern California grown Desert Girl currently cooking up fun in beautiful Palm Springs. Self-proclaimed foodie and lover of all things fun. Her most recent passions include being silly, being honest, and being kind. Follow all of her latest shenanigans on Instagram or check our her blog a...