This tuna steak salad is delicious, filling, and completely healthy. It makes the perfect dinner for busy weeknights, or pair it with a chilled Pinot Noir rosé for company on the weekends.
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Tuna steak salad is one of our favorites, and I make it at least twice a month in the summertime. It can be pan-seared or grilled. Both are equally good. It is a perfect dinner for a busy night because it can be made in less than 30 minutes. Best of all, it’s whole30, paleo, keto, grain-free, dairy-free, and of course, delicious!
Dino and I try to eat mostly a vegetarian diet but found that we were missing that “main course”. When we started eating this way a few years ago, I found that we needed something more than just veggies with our evening meal to be satisfied. . I know this can be achieved with pasta or rice recipes but we also try to eat clean keto for the most part. Adding fish dishes like this one has helped us immensely in making dinners more fulfilling and enjoyable for us.
Tuna is a tender fish that is delicious and full of flavor. It is low in calories and high in protein. It has omega-3 fatty acids in each serving along with antioxidants and micronutrients. If you would like to read more about why tuna is so good for you, visit Dr. Axe’s post here. I’ve been a long-time follower of Dr. Axe and truly enjoy his weekly podcast as well.
The marinade is easy to put together and uses the healthiest ingredients…avocado oil, rice wine vinegar, soy sauce, fresh chopped ginger (I don’t even peel this), and honey. Just measure and toss into a bowl with your tuna steaks for 15 – 20 minutes while you prepare the salad.
While not too many ingredients are in the salad, they are my favorites with this tuna steak and compliment it well. The dressing is an easily made vinegarette, which can be made with substitutes or store-bought but this way is really my favorite.
Although this can be grilled or pan-fried, I seem to make it most on my cast iron skillet. Because it is such a quick recipe, I usually make it on our busy nights and it is much easier to pull on the iron skillet than heat up the grill.
- Tuna Steaks -4 Steaks
- Avocado Oil
- Rice Wine Vinegar
- Soy Sauce
- Fresh Ginger
- Romaine Lettuce
- Olive Oil
- White Wine Vinegar
- Dijon or Brown Mustard
- Salt and Pepper
First mix up the marinade.
1/2 Cup Olive Oil
1/4 Cup Rice Wine Vinegar
3 TBSP Soy Sauce
3 TBSP Fresh Ginger, chopped (doesn't have to be peeled)
2 TBSP Honey
Place 4 Tuna Steaks in bowl or large plastic zip lock bag with marinade and cover to coat. Refrigerate this for 15 minutes, up to 30 minutes. While these are marinating, prepare the salad.
2 Large Bunches of Romaine Lettuce, chopped
1 Bunch Radishes, sliced thin
2 Avocados, pitted, peeled, and sliced
1/3 Cup Olive Oil
3 TBSP White Wine Vinegar
1 TBSP Dijon or Brown Mustard
Salt and Pepper, to taste
Toss together the above salad ingredients in a large bowl. Whisk together the dressing and drizzle over the salad. Plate up the salad on 4 dinner dishes and set aside.
Preheat grill or large cast-iron skillet. Remove tuna steaks from the marinade with a fork and place on preheated grill/skillet. Cook for 2 - 5 minutes per side until done. Place 1 steak on top of each prepared salad plate.
Serve immedietaly. Enjoy!
You can substitute dressing for your favorite vinegarette or store-bought dressing. You can also substitute the honey for white sugar.
If you like this recipe, please rate it for me and pin it for later.
Other recipes you may like:
- Cast Iron Sourdough (with modifications) Finnish Baked Pancake
- Traditional Irish Scones made with Eincorn Flour
- Lime and Honey-Glazed Salmon