This Seared Ahi Tuna Salad is going to be your new go-to protein-packed salad choice! The salad starts as a classic cobb with creamy avocado, egg, crisp radish, and blue cheese, but it’s made even better by some fresh chives and perfectly seared tuna. You’re going to love all of the bright colors, fresh ingredients, and filling protein in this delicious ahi tuna cobb salad!
Why You’ll Love This Ahi Tuna Salad
Cobb salad is one of my favorites because the focus isn’t so much on the lettuce as the hard-boiled egg, crunchy radish, creamy avocado, and salty blue cheese. Every bite of a cobb is delightful, and I wanted to make it even more delicious and protein-packed!
I recently started a little herb and tomato garden so I added chives which makes the salad taste even more fresh. Plus, it’s a great micronutrient! I threw some pickled red onion on there, and then added the piece de resistance: seared ahi tuna!
It’s so easy to make, and my goodness, it’s delicious. You’re going to love switching up your protein source from chicken or salmon to this melt-in-your-mouth tuna. Don’t worry, I’ll answer all of your tuna questions down below – just follow step-by-step and enjoy!
Want to try some more tuna recipes? Try a Spicy Tuna Croquette or this Tuna Noodle Casserole from Scratch!
Ingredients
Let’s start with the ingredients for our simple vinaigrette, you’ll just need Dijon mustard, red wine vinegar, extra virgin olive oil, and the herb of your choice (I used chopped chives)!
Cobb Salad Ingredients
- Butter lettuce
- Hard-boiled eggs
- Avocado
- Radishes
- Blue Cheese
- Pickled red onions
- Persian cucumbers
- Cherry tomatoes
Then for our protein, you’ll just need ahi tuna, olive oil, and salt+pepper!
How To Make Cobb Salad with Seared Tuna
Step 1: Make the Dressing
In a small bowl, whisk the Dijon mustard, red wine vinegar, olive oil, chopped chives, and salt and pepper to taste. Mix it together for 30-40 seconds, or until it’s emulsified. Place it in the refrigerator in an airtight container until you’re ready to serve the salad.
Step 2: Compile the Salad
On a large platter, create a base layer of chopped butter lettuce, then decoratively arrange hard-boiled eggs, avocado, cucumber, tomatoes, radishes, pickled onions, and blue cheese chunks.
Tip: Keep each veggie section to groups of three! It’s more appealing to the eye when serving.
Step 3: Sear the Tuna
In a heavy bottom, or cast iron skillet, heat olive oil on high heat. Rub the tuna with a generous amount of salt and pepper, then sear the tuna steak on each side for one minute. Let the steak rest for 2-3 minutes before thinly slicing with a sharp knife and serving.
Tip: I suggest serving the dressing on the side so each person can control how much dressing is on their salad, plus it’ll prevent the salad from getting soggy.
FAQs
Is seared tuna cooked or raw?
To sear a tuna steak means to cook it on the outside while the inside remains raw. Make sure to use sushi-grade ahi so it’s perfectly fresh.
What is the best oil to sear tuna in?
I generally use olive oil, but you can use avocado oil too if you’d like. Avocado oil has a higher smoke point so it can handle higher levels of heat, but since the searing only takes a couple of minutes it’s fine to use olive oil.
What does a Cobb salad contain?
The basics of a cobb salad are chopped greens (romaine, butter lettuce, etc.), hard-boiled egg, bacon, avocado, blue cheese, and most commonly, chicken breast.
More Salad Recipes To Try
- Summer Cobb Salad
- Italian Chopped Salad
- Healthy Taco Salad
- Pistachio-Crusted Salmon Salad
- Coleslaw BBQ Chicken Salad
If you make this Seared Ahi Tuna Salad, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Seared Ahi Tuna Salad
ingredients
- for dressing
- 1 Tablespoon of Dijon mustard
- ⅓ Cup of white wine or red wine vinegar
- ⅔ Cup of extra virgin olive oil
- 1 Tablespoon of fresh chopped chives or any spring herb!
- for salad
- 1 Head of butter lettuce chopped
- 2 –3 Hard boiled eggs quartered
- 1 Avocado thinly sliced
- 3 –4 Radishes thinly sliced
- 3 –4 Ounces of blue cheese sliced
- ½ Cup of pickled red onions I use this easy pickling method!
- 2 Persian cucumbers thinly sliced
- Handful of cherry tomatoes halved
- 1 Piece/1/2 Lb of ahi tuna
- 1 –2 Tablespoons of olive oil
- Salt + Pepper
instructions
- for dressing: In a small bowl whisk together dijon mustard, red wine vinegar, olive oil, chopped chives and salt and pepper to taste. Whisk together for 30-40 seconds or until emulsified. Place into the refrigerator until salad is ready to serve
- for salad: On a large platter create a base layer of chopped butter lettuce. Decoratively arrange (I know you can do it!) hard boiled eggs, avocado, cucumber, tomatoes, radishes, pickled onions and blue cheese chunks. Tip* Keep each veggie section to groups of (3), it’s more appealing to the eye when serving!
- For tuna: In a heavy bottom or cast iron skillet heat olive oil on high heat. Rub ahi tuna with a generous amount of salt and pepper. Sear tuna steak on each side for one minute.
- Let steak rest for 2-3 minutes before thinly slicing (be sure to use a super sharp knife!) and serving. Serve with dressing on the side!
notes
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