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Tuna Tataki Salad Recipe with Ginger Wafu Dressing
Tuaseen

Tuna Tataki Salad

A gourmet, high-protein Tuna Tataki Salad featuring perfectly seared sashimi-grade Ahi tuna served over a bed of crisp, peppery greens, creamy avocado, and edamame. Dressed with a homemade, emulsified Ginger-Sesame Wafu vinaigrette, this dish delivers a restaurant-quality balance of umami, acidity, and textural crunch. Perfect for a low-carb, nutrient-dense lunch or dinner.
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Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Salad
Cuisine: Japanese Fusion
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 lb 225g Sashimi-grade Ahi Tuna block, seared and sliced (refer to our Core Tataki Recipe)
  • 4 cups Mixed spring greens Arugula, Baby Spinach, Mizuna
  • 1/2 cup Edamame beans shelled and blanched
  • 1/4 Red onion sliced paper-thin and soaked in ice water (removes the harsh bite)
  • 1/2 Avocado sliced (adds healthy fats and creamy texture)
  • 1 tbsp Black and white sesame seeds for garnish
  • The Ginger-Sesame Wafu Dressing:
  • 3 tbsp Neutral oil Grapeseed or Safflower
  • 1 tbsp Toasted sesame oil
  • 2 tbsp Soy sauce Shoyu
  • 2 tbsp Rice vinegar unseasoned
  • 1 tbsp Fresh ginger finely grated (acts as the emulsifier)
  • 1 tsp Honey or Mirin for balancing the acid

Equipment

  • Cast Iron Skillet: Essential for searing the tuna over very high heat.
  • Salad Spinner: For thoroughly drying the greens (excess water will break the emulsion and ruin the dressing).
  • Sharp Yanagiba/Sujihiki Knife: For smoothly slicing the delicate tuna without tearing the flesh.
  • Whisk & Mixing Bowl: For vigorously emulsifying the vinaigrette.

Method
 

  1. Prepare the Tuna: Sear the tuna block over high heat for 30–45 seconds per side. Plunge into an ice bath, pat dry, and slice against the grain into 1/4-inch slices. Set aside.
  2. Emulsify the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, grated ginger, and honey. Slowly stream in the neutral oil and sesame oil while whisking vigorously until the dressing thickens and emulsifies.
  3. Prep the Greens: Drain the red onions from the ice bath and pat dry. In a large mixing bowl, gently toss the mixed greens, edamame, and red onions with exactly half of the dressing.
  4. Plating: Divide the dressed greens between two wide, shallow bowls. Fan the sliced avocado on one side. Shingle the slices of Tuna Tataki gracefully over the top of the greens.
  5. Garnish: Drizzle the remaining Wafu dressing directly over the tuna slices. Finish with a sprinkle of toasted sesame seeds.

Notes

 

  • The Onion Trick: Always soak your sliced red onions in ice water for 10 minutes. This draws out their harsh, pungent bite, leaving them crisp and sweet for the salad.
  • Dress at the Last Second: Never pre-dress your salad, as the acid in the vinaigrette will immediately begin breaking down the greens, causing them to wilt and become soggy. Toss the salad immediately before serving.
  • Avocado Timing: Only slice your avocado when you are ready for final plating. This prevents the flesh from oxidizing and turning an unappetizing brown.
  • Vinaigrette Emulsion: When building the dressing, pour the oil in a slow, steady stream while whisking vigorously. The grated ginger acts as a natural emulsifier, binding the oil and vinegar together so they do not separate.

Nutrition

Calories: 385 kcal  
Protein: 32g  
Carbohydrates: 14g  
Fat: 24g (Healthy Omega-3s & Monounsaturated fats)  
Fiber: 6g  
Sodium: 720mg  
Sugar: 5g