Seared Tuna Salad with Miso Dressing

Introducing the Bailey Farms Sweet Mini-Peppers. The unique size and taste characteristics of this pepper offer a wide range of recipe options and uses. They are great for parties – just stuff, bake and enjoy!

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Serves: 4

1 fresh tuna steak, ahi or yellow fin
3 tablespoons canola oil, divided
Salt & pepper
1 package cleaned mixed greens
1 cup undressed broccoli slaw from package
1 cup shredded carrots
2 sweet mini-peppers, seeded and sliced
¼ sliced red onion
1 ripe avocado, thinly sliced
½ cup fresh cilantro
Toasted sesame seeds for garnish

For the Dressing:
1 tablespoon unseasoned rice vinegar
1 tablespoon reduced-sodium soy sauce
1 tablespoon miso paste
1 teaspoon grated fresh ginger
1 tablespoon fresh lime juice
1 garlic clove, crushed
½ teaspoon honey
Dash of pepper


For the salad:
Pat the tuna dry and brush 1 tablespoon of canola oil on all sides. Sprinkle salt and pepper on all sides of tuna. Heat a small cast iron skillet to medium high and sear tuna on one side for 3 minutes and the two minutes on the other side. Remove and cool. Tuna should be nicely seared on the outside and rare pink on the inside. After cooling slice tuna on the diagonal and set aside.

Mix together the field greens, broccoli slaw, carrots, and red onion. Toss lightly with miso dressing (recipe below). Top salad with sliced avocado and tuna. Place a mound of cilantro on top and sprinkle with sesame seeds.

To make the dressing:
Whisk together rice vinegar, soy sauce, miso, ginger, lime juice, garlic, honey, and pepper. Whisk in remaining 2 tablespoons of canola oil. Toss salad with dressing.

To toast the sesame seeds: Place in a skillet on the stove over medium heat and dry toast it until light brown. Don’t overcook.

Slightly adapted from