This Ahi tuna sashimi salad combines tender tuna, crisp greens, radishes, and creamy avocado with a bold soy-sesame dressing and a touch of wasabi emulsion. Fresh, flavorful, and easy to prep ahead, it’s a restaurant-quality dish you can enjoy at home!
Here is Why This Recipe Works
Fresh flavors with a kick: That wasabi emulsion isn’t just for show—it adds a bold, zesty punch that takes this salad up a notch.
Perfectly balanced textures: Silky tuna, crunchy radishes, and creamy avocado create a dream team in every bite.
Prep-ahead perks: Both the wasabi emulsion and soy-sesame dressing can be made in advance, so all you have to do is assemble and enjoy.
Restaurant vibes at home: Impress yourself (or your guests) with a salad that’s just as gorgeous as it is delicious. No reservations required!
The Ingredients
- Meat: Ahi Yellowfin tuna
- Produce: Mixed salad greens, English cucumber, red onion, red radishes, avocado, fresh ginger
- Pantry: Toasted sesame oil, rice vinegar, soy sauce
- Pantry seasonings: Kosher salt, pepper
- Condiments: Wasabi paste, pickled ginger
- Fridge: Butter (for the wasabi emulsion)
Variations
Sesame-Crusted Ahi Sashimi Salad: Coat the tuna slices in a mix of black and white sesame seeds before searing for added crunch and a nutty flavor.
Citrus Ginger Ahi Salad Twist: Swap the wasabi emulsion for a citrus ginger dressing by adding a squeeze of fresh orange juice and a touch of honey to the soy-sesame dressing.
Spicy Mango Ahi Salad: Add thin slices of fresh mango and sprinkle with red pepper flakes.
Tips for Success
- Partially freeze the tuna: A quick chill makes it easier to slice the tuna into thin, even pieces.
- Prep the dressings ahead: Both the wasabi emulsion and soy-sesame dressing can be made in advance, letting the flavors meld and saving you time when assembling.
- For perfectly thin, uniform slices of cucumber, radish, and onion, a mandoline works great.
- Serving the salad on chilled plates keeps the greens crisp and tuna cold.
Storage
Refrigerate: Store each component separately in airtight containers. The salad greens, sliced veggies, and avocado should be kept in one container, while the dressings and tuna should each be stored separately.
The greens and veggies will stay fresh for up to 2 days, while the tuna is best enjoyed within 1-2 days.
Freezing: Freezing is not recommended for this salad.
We made the wasabi emulsion in our mini-food processor. It is a blend of egg yolks, rice vinegar, pickled ginger, wasabi paste and melted butter. When you drizzle the melted and cooled butter into the whirling blender, it turns into a creamy thick sauce.
You will have more than enough wasabi sauce for leftovers. You can store the extra wasabi emulsion in the refrigerator for several days. We used this wasabi sauce for our Sake-Red Miso Glazed Sablefish recipe. The sauce is also great drizzled on steamed veggies.
You have got to try this salad. The zesty wasabi emulsion is amazing. The crowning touch to this salad is the chilled, thin slices of Ahi tuna.
More Recipes You will Love
- Creamy Garlic Butter Shrimp Pasta
- Herb Salmon Salad with Blue Cheese Dressing
- Red Miso-Hoisin Salmon
Connect With Savor the Best:
Please follow us on our social media accounts
Facebook * Instagram * Pinterest * Youtube * Twitter
Did you make this recipe? We would love to hear from you. Drop us a comment below.
Ahi Tuna Sashimi Salad With Wasabi Emulsion
Ingredients
For the Wasabi Emulsion:
- 10 tablespoons melted butter cooled
- 3 egg yolks
- 1-½ tablespoons wasabi paste
- 2 tablespoons rice vinegar
- 2 tablespoons chopped pickled ginger
- Pinch of kosher salt
For the Soy-Sesame Dressing:
- ½ cup toasted sesame oil
- ¼ cup rice vinegar
- 3 tablespoons soy sauce
- 1 tablespoon finely grated fresh ginger peeled
- Salt and pepper to taste
For the Salad:
- 5 oz. mixed salad greens
- 1 English cucumber thinly sliced
- ½ red onion thinly sliced
- 4 large red radishes thinly sliced
- 1 large avocado peeled, pitted and quartered
- 8 ounces Ahi Yellowfin tuna thinly sliced
Instructions
For the Wasabi Emulsion:
- Add the egg yolks, wasabi paste, vinegar, ginger and salt to a blender and process until smooth. With the motor running, slowly drizzle in the cooled butter. Blend until fully incorporated and smooth. Transfer to a dish or pitcher and refrigerate until needed.
For the Soy-Sesame Dressing:
- Add all of the ingredients to a small, lidded jar and shake well to combine.
For the Salad:
- To a large salad bowl, add the greens, cucumber, onion and radishes. Toss with a portion of the salad dressing. Arrange the dressed greens on 4 salad plates and add the avocado slice. Divide the tuna equally and arrange on the salad plate. Spoon or pour a portion of the reserved wasabi sauce to each salad. Serve immediately
Notes
- Both the wasabi emulsion and the soy-sesame dressing can be made in advance and refrigerated.
- Either a mini-food processor or an stick blender works well for the wasabi sauce. If using a stick blender place the ingredients inside a pint-size Mason jar and drizzle in the butter while blending.
- The wasabi sauce will keep for 3 or 4 days in a covered container in the refrigerator.
- Partially freezing the tuna will make slicing the tuna thinly much easier.
- The wasabi emulsion will make 2 cups with 40 calories per tablespoon
- The soy-sesame dressing will make 1 cup with 66 calories per tablespoon
Sabrina
Thursday 10th of January 2019
Beautiful dish! The wasabi sauce sounds delicious!
Pat Nyswonger
Thursday 10th of January 2019
Thank you, Sabrina....This is a great taste sensation! :)