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Dinner, Entrees, Fish, Salad

Ahi Tuna Salad with Asian Pear Dressing

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I’m not going to lie, the best part of a salad for me is often the dressing.  I make all my own at home because that way I can make as much as I need for whatever I need it for without taking up precious storage space in my fridge.  And, most importantly, it tastes better.

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This salad was really something I threw together because my sister-in-law was in town visiting and I wanted to make us a healthy dinner.

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I had also gotten some fish from Community Seafood and it really needed to be cooked so I decided to make it a seared tuna salad.

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The salad was a hit with my sister-in-law and my housemates.  All the dressing, fish and veggies got used and we all went to bed with a healthy meal in our bellies.

Delightful Recipe

Serves 4
Adapted from Bon Appetit


  • 1 two inch piece ginger, peeled, thinly sliced
  • ½ cup olive oil
  • ½ Asian pear, cored, cut into large pieces
  • 1 1/2 Asian pear, cored and cut into slices
  • 2 tablespoons white miso
  • 2 teaspoons finely grated lime zest
  • 3 tablespoons apple cider vinegar
  • 1 head of lettuce
  • 3 tomatoes
  • 1 pound of Ahi tuna
  • Sesame seed mix (black and white sesame seeds, ginger powder and sea salt)
  • Cook ginger and oil in a small saucepan over medium heat, stirring occasionally, until ginger is golden, 10–15 minutes. Let cool. Strain ginger oil into a small bowl and set aside. Discard ginger.
  • Purée Asian pear, vinegar, miso, lime zest, in a blender, scraping down sides of blender as needed, until smooth. With motor running, gradually add reserved ginger oil and blend until emulsified; season vinaigrette with salt.
  • Cut and wash lettuce and put in a large salad bowl.
  • Cut tomatoes into wedges and arrange on top of lettuce.
  • Dredge fish in sesame seed mixture.  NOTE: the sesame seasoning I used was a gift but it’s from Victoria Gourmet.
  • Heat 2 Tablespoons of canola oil over medium high heat in a saute pan.  Cook the tuna on each side for 2 minutes or until it is browned on all sides.  Cooking time will depend on the thickness of your fillets and what temperature you like your tuna (rare, medium, well).
  • Move cooked fish to a cutting board and cut into slices.  Arrange the fish on top of the salad and drizzle salad dressing over top.
  • To serve toss all the ingredients together and serve on individual plates.


[…] the dressing, because the dressing is at least half the fun of salad, I decided to do a rif on the Asian Pear dressing I made over the summer with the apples I had in my box.  I taste tested the dressing and it was […]

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