Seared Tuna Salad with Mango Salsa

Seared Tuna Salad with Mango Salsa

Coastal Living SEPTEMBER 2004

  • Yield: Makes 2 servings


  • 2 tablespoons soy sauce
  • 2 teaspoons grated fresh ginger
  • 1/8 teaspoon sugar
  • 2 (8-ounce) tuna loin fillets
  • 3 tablespoons vegetable oil, divided
  • 2 teaspoons rice vinegar
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon sesame oil
  • 3 cups mixed salad greens
  • Mango Salsa


Combine first 3 ingredients in a shallow dish; add fish. Cover and chill 20 minutes.

Heat 1 tablespoon vegetable oil in a large nonstick skillet over medium-high heat. Remove fish from marinade, discarding marinade. Add fish to skillet; cook 2 to 3 minutes on each side or to desired degree of doneness. Remove fish; place on a cutting board, and slice into 1/4-inch-thick pieces.

Combine remaining 2 tablespoons vegetable oil, vinegar, and next 3 ingredients in a medium bowl; add salad greens, and toss well. Divide salad evenly between 2 serving plates; top evenly with tuna slices. Serve with Mango Salsa.


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Seared Tuna Salad with Mango Salsa Recipe