Photograph wasabi crusted tuna set on a white place with brown rice, carrots, cabbage, cucumbers and pickled ginger.

Asian Salad with Wasabi Crusted Ahi Tuna

  • Author: Zestful Kitchen
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 30 mins
  • Yield: 4 servings (8 cups salad + ⅓ cup dressing 1x
  • Category: Dinner
  • Method: Sauté
  • Cuisine: Asian


Taking inspiration from sushi, this Asian Salad has all the components of your favorite roll, all tossed together in a sesame ginger vinaigrette. Healthy, flavorful, and satisfying, this ahi tuna salad is a winner!




½ cup wasabi peas

2 tablespoons black sesame seeds

Salt and black pepper, to taste

4 ahi tuna steaks (5–6 ounces each)

Nonstick cooking spray

1 tablespoon canola oil

Sesame Ginger Vinaigrette:

2 tablespoons ponzu (use Wan Ja Shan brand if gluten free)

1 tablespoon extra-virgin olive oil

1 tablespoon rice vinegar

1 teaspoon toasted sesame oil

1 teaspoon honey

1 scallion, minced

½ teaspoons minced fresh garlic

½ teaspoon grated fresh ginger

½ teaspoon wasabi paste

Black pepper to taste


6 cups shredded green cabbage

3 carrots, julienned

2 cups shelled edamame

1 English cucumber, julienned

1 avocado, sliced

1 cup cooked brown rice

Pickled ginger, optional



Place wasabi peas in a mini food processor and process until they resemble coarse breadcrumbs. Transfer to a shallow bowl, add sesame seeds and whisk to combine; season with salt and pepper. Pat tuna steaks dry, then coat with nonstick cooking spray. Press tuna steaks into wasabi pea mixture, coating all sides.

Heat canola oil in a large nonstick skillet over medium-high heat until shimmering. Add tuna steaks to pan and cook 2 minutes per side, for rare. Transfer to a plate and let rest 5 minutes; slice thinly.

Sesame Ginger Vinaigrette:

Whisk together ponzu, olive oil, vinegar, sesame oil, honey, scallion, garlic, ginger, and wasabi; season with black pepper.


Arrange cabbage, carrots, edamame, cucumber, avocado, brown rice, pickled ginger, and tuna on serving plates, drizzled with vinaigrette.


  • Calories: 568
  • Sugar: 10g
  • Sodium: 300mg
  • Fat: 26g
  • Saturated Fat: 4g
  • Carbohydrates: 40g
  • Fiber: 11g
  • Protein: 46g
  • Cholesterol: 62mg