Crunchy Salad with Sesame Crusted Ahi Tuna and Peanut-Miso Dressing

"A real winner right hereee: crunchy asian chopped salad with sesame crusted ahi tuna & a peanut-miso dressing 💛 ⠀⠀⠀⠀⠀⠀⠀⠀⠀ you guys know i’ve been loving my seafood lately, so this was a really fun recipe to create. I think I could eat this everyday no joke!"
-- @seasonedbysilvie
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  • Recipe Card
Prep time 15mins
Cook time 4mins
Serves or Makes: 1

Recipe Card


  • 3 large carrots, chopped
  • 3 stalks celery, chopped
  • 10 ounces shredded red cabbage, green cabbage or Brussels sprouts
  • 1 cup edamame, shelled
  • 1/2 cup green onion, sliced
  • 1 ahi tuna steak
  • Salt and pepper, as needed
  • Black sesame seeds
  • 1/4 cup plus 1 tablespoon avocado oil, divided
  • 1 tablespoon unsalted creamy peanut butter
  • 1 tablespoon white miso
  • 1-2 tablespoons rice vinegar


  • Step 1

    Combine the carrots, celery, cabbage, edamame and green onion in a bowl.

  • Step 2

    Pat tuna steak dry and season both sides with salt and pepper. Cover with sesame seeds. Heat 1 tablespoon of avocado oil in a saucepan over medium heat. Add the tuna steak and sear top and bottom for 2 minutes each side, just until they start to turn color.

  • Step 3

    Mix the remaining 1/4 cup avocado oil, peanut butter, miso, and rice vinegar to combine. Toss with the salad and let sit for about 10 minutes to soften the vegetables. Top with the tuna steak and serve.