Asian Grilled Tuna Salad with Creamy Ginger Dressing

Total Time
2 hr 33 min
25 min
8 min
Fresh ginger, garlic and rice wine vinegar give the creamy dressing delicious flavor. We kicked it up with hot sauce, but leave that out if it's not your thing.


low sodium soy sauce

3 Tbsp

rice wine vinegar

3 Tbsp

ginger root

2 Tbsp, fresh, minced

minced garlic

2 Tbsp

dark brown sugar

1 Tbsp

sesame oil

2 tsp, toasted variety

reduced calorie mayonnaise

¼ cup(s)


2 Tbsp, warm

table salt

1 tsp

sriracha chili sauce

1 tsp, optional

cooking spray

2 spray(s)

uncooked tuna

1 pound(s), steak at least 1-inch thick

mixed greens

4 cup(s)

grape tomatoes

2 cup(s), halved

shredded carrot(s)

1 cup(s)

English cucumber(s)

½ medium, thinly sliced

uncooked scallion(s)

4 medium, chopped


  1. In a small bowl, whisk together soy sauce, vinegar, ginger, garlic, sugar and oil; remove 3 tablespoons to a cup. Add mayonnaise, water, salt and sriracha to cup; cover dressing and chill until ready to serve.
  2. Place tuna in a glass dish and pour remaining soy sauce mixture over top; toss to coat, cover and marinate in refrigerator for at least 2 hours or up to 4 hours.
  3. Off heat, coat a grill rack or grill pan with cooking spray; heat to high heat. Remove tuna from dish; discard marinade. Cook tuna until grill marks are evident, about 3 to 4 minutes per side for medium-rare (or longer for well done). Let rest for 1 to 2 minutes and then slice thinly across the grain.
  4. Combine lettuce, tomatoes, carrots and cucumber in a large serving bowl; drizzle with reserved dressing. Top with tuna; garnish with scallions. Yields about 2 cups vegetables, 3 1/2 ounces tuna and 1 1/2 tablespoons dressing per serving.


The tuna can be grilled ahead of time and served chilled or at room temperature.

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