Grilled Ahi Tuna Salad is a tasty dish that’s been on our menu… for ages. It started out as an entrée that was special enough for company dinners–and quick enough for a weeknight treat.
Yes, back in my “corporate mom” days — on a very good night — my after school nanny might even have it waiting when I walked in the door. Who says you can’t have it all? (At least once in awhile.)
But after a while, my source of tuna disappeared. Then I became a stay at home Mom. And the recipe disappeared off our menu.
But recently, our local market started having sashimi grade tuna on sale. Who could resist a revival!
The tuna was always super easy–whip up a quick marinade, chill for an hour, then grill two minutes per side. This time around, however, I had a flash of inspiration. Why not use the marinade as the base for a salad dressing. Then I’d have a complete meal with just the addition of a roll or fresh bread.
Gotta love efficiency!
If there is any downside to this dish, it is the hour wait during the marinade. I swore off marinades on shish kabob, but here you really need it.
But given the short cook time of 4 minutes, the total time is still about an hour (with free time in between). And Grilled Ahi Tuna Salad is totally worth the wait!
- • 1 lb sashimi grade ahi tuna steaks (four 4-6 ounce steaks)
- • 2 Tablespoons rice wine vinegar or apple cider vinegar
- • Small head of romaine or other good lettuce, washed and torn into bite size pieces
- • 2 Tablespoons chopped scallions
- • Sliced radishes, sesame seeds or any other garnish (optional)
- • 1/4 cup olive oil
- • 2 Tablespoons soy sauce
- • 2 Tablespoons chopped garlic scapes (or more scallions)
- • 1 Tablespoon fresh ginger, grated
- • 1 teaspoon lemon juice
- Combine marinade ingredients in bowl and mix well. Remove 2 Tablespoons and reserve for the salad dressing
- Put ahi in shallow dish and pour marinade over ahi steaks. Cover and refrigerate 1-2 hours, turning steaks over once.
- Preheat grill or grill pan. Grill ahi steaks over medium-high heat, 2 minutes on each side for rare.
- While steaks are grilling, mix rice wine vinegar with reserved (unused) marinade to make the salad dressing. Divide lettuce between four plates and top with chopped scallions. Drizzle with salad dressing.
- When steaks have reached your desired doneness, remove and slice on a diagonal. Layer alongside salad and garnish with sesame seeds if desired.
- Tip: My market puts the tuna steaks out in the seafood case, but they also have them individually sealed and frozen in the back. I ask for the frozen steaks so I can have them whenever I want them.
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