Sashimi Tuna Salad with Carrot Ginger Dressing
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5 from 1 vote

Sashimi Tuna Salad

This Sashimi Tuna Salad with Carrot Ginger Dressing is a delicious, gluten free treat with a dressing straight out of your favourite sushi restaurant!
Prep Time25 mins
Cook Time5 mins
Total Time30 mins
Course: Salad
Cuisine: Asian-Inspired
Servings: 4 servings
Calories: 438kcal


  • 2 medium-sized tuna steaks (fresh or frozen..though I recommend fresh for flavour!)
  • 1 head romaine lettuce, chopped
  • 1 cup carrot matchsticks
  • 1 cup sliced red cabbage
  • 1 cucumber, cut into matchsticks
  • 4 green onions, thinly sliced
  • 2 avocados, thinly sliced
  • 1 cup sesame seeds, plus more for garnishing
  • 1/4 cup wonton or tortilla strips (optional)

Carrot Ginger dressing

  • 1/2 medium sized carrot, grated
  • 1 stalk celery, chopped
  • 1 small yellow onion, chopped
  • 2 tbsp sunflower oil
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp minced ginger
  • 1 tbsp soy sauce


  • In a Magic Bullet, blender or food processor, blend ingredients for dressing. Set aside.
  • Meanwhile, prepare veggies and divide evenly among four large salad bowls. Season tuna with salt and pepper before coating in sesame seeds.
  • Add olive oil to a large frying pan over high heat. Wait until oil is smoking, then add tuna steaks, searing for 30 seconds per side. Remove from heat and slice with a sharp knife, adding half of each steak to each salad.
  • Garnish each salad with sesame seeds and wonton strips, then add dressing. Serve and enjoy!


Calories: 438kcal | Carbohydrates: 20g | Protein: 40g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 50mg | Potassium: 76mg | Fiber: 12g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 23.1mg | Calcium: 720mg | Iron: 4.5mg