A Unique Asian-Style Tuna Steak Salad

tuna steak salad

Are you looking for a healthy and flavorful seafood dish? In this recipe, we will show you how to create a mouth-watering Asian-style tuna steak salad that is packed with nutrients and bursting with flavor. Whether you’re a seafood lover or just looking to try something new, this recipe is sure to impress. Let’s dive in!


  • 2 tuna steaks
  • 4 cups mixed greens
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup feta cheese, crumbled
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 cloves garlic, minced
  • 1 teaspoon Dijon mustard
  • Salt and pepper to taste


  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Servings: 2
  • Calories per serving: 350
  • Country of origin: Mediterranean

Marinating the Tuna Steaks:

  1. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, salt, and pepper.
  2. Place the tuna steaks in a shallow dish and pour the marinade over them, making sure they are fully coated.
  3. Cover the dish and let the tuna steaks marinate in the refrigerator for at least 30 minutes.

Cooking the Tuna Steaks:

  1. Preheat your grill or grill pan over medium-high heat.
  2. Remove the tuna steaks from the marinade and discard any excess marinade.
  3. Grill the tuna steaks for about 2-3 minutes per side for medium-rare, or longer if desired.
  4. Once cooked to your liking, remove the tuna steaks from the grill and let them rest for a few minutes before slicing.

Assembling the Tuna Steak Salad:

  1. In a large bowl, toss together the mixed greens, cherry tomatoes, red onion, Kalamata olives, and feta cheese.
  2. Drizzle the salad with the remaining marinade and toss to combine.
  3. Slice the grilled tuna steaks and arrange them on top of the salad.
  4. Season with salt and pepper to taste.


  • The tuna steak salad is a healthy and nutritious option, packed with lean protein and fresh vegetables.
  • The marinade adds a burst of flavor to the tuna steaks, making them tender and delicious.
  • This recipe is quick and easy to prepare, perfect for a weeknight dinner or a weekend lunch.


  • Some people may not enjoy the taste of tuna or prefer their fish to be cooked well-done.
  • Fresh tuna can be more expensive compared to other types of fish.

Benefits of Asian-Style Tuna Steak Salad:

  • Tuna is a great source of omega-3 fatty acids, which are beneficial for heart health.
  • This salad is low in calories and can be a good option for those looking to maintain or lose weight.
  • The combination of fresh vegetables and lean protein makes this dish a nutritious choice.

Kitchen Accessories: Grill or grill pan, small bowl, shallow dish, large bowl

Frequently Asked Questions:

Q: Can I use canned tuna instead of fresh tuna steaks?

A: Yes, you can substitute canned tuna for fresh tuna steaks. However, the texture and flavor may be slightly different.

Q: Can I use a different type of fish for this salad?

A: Absolutely! You can use salmon, swordfish, or any other firm fish of your choice.

Q: Can I make the marinade in advance?

A: Yes, you can prepare the marinade ahead of time and store it in the refrigerator until you’re ready to use it.

Q: Can I add other vegetables to the salad?

A: Of course! Feel free to customize the salad with your favorite vegetables or add-ons.

Q: How long can I store the leftover salad?

A: The salad is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Now that you have the recipe for this delicious Asian-style tuna steak salad, it’s time to give it a try! Serve it as a light lunch or a satisfying dinner. The combination of flavors and textures will surely impress your taste buds. Enjoy!

Serving Ideas:

  • Pair the salad with some crusty bread for a complete meal.
  • Add avocado slices for extra creaminess.
  • Top the salad with toasted pine nuts or sunflower seeds for added crunch.
  • Serve the salad with a side of roasted potatoes or quinoa for a more filling dish.

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