Fish/Seafood Salads

Healthy Seared Ahi Tuna Salad with Quinoa and Wasabi Vinaigrette

This superfood-packed meal isn’t just gorgeous – it’s also full of life-extending health foods that happen to taste like a dream come true. Somehow this meal feels like finding the end of the rainbow. It’s just perfect, and everything lovely is there. No pot of gold needed, because this is better. 

Sesame-crusted seared ahi tuna takes center stage in this beautifully well-rounded meal that includes seaweed salad, quinoa, avocado, and greens drizzled with a lip-smacking wasabi vinaigrette. It really is like the perfect meal. Money (or a pot of gold at the end of the rainbow) can’t buy happiness, but food certainly can. No chasing rainbows necessary.



2 ahi tuna steaks or 1 lb. ahi

1 Tbsp. avocado oil

3 Tbsp. sesame seeds (white, black, or both)

Salt to taste

Wasabi Vinaigrette:

2 tsp. wasabi paste

2 Tbsp. rice vinegar

1 Tbsp. soy sauce or tamari

1 Tbsp. mirin

1 Tbsp. olive oil

1 tsp. ginger, minced


1 c. quinoa, uncooked

4-5 c. mixed greens

1 avocado, sliced

1 c. prepared seaweed salad

¼ c. green onions, sliced

1 serrano or jalapeno pepper, deseeded and sliced

Cook quinoa according to package directions. Set aside.

Combine all ingredients for the wasabi vinaigrette in a small bowl. 

Pat the ahi dry and season with salt. Coat all sides with sesame seeds. 

Heat the oil in a skillet over high heat. Let the oil get hot in the pan for about 2 minutes before adding the tuna. Add the tuna and sear for one minute per side. 

Allow the tuna to rest for 2 minutes or so. Slice into strips. 

To assemble, place half of the quinoa on two plates. Add the mixed greens, seaweed salad, and avocado to each plate. Top the mixed green with the ahi slices and top the quinoa with green onions and serranos. Drizzle dressing over the greens, tuna, and quinoa. Enjoy! 

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