Name: Seared Poke Tuna Salad
Total time: 30 min
Yield: Serves 4
Ingredients: 4 scallions, white parts minced, green parts sliced thin; 2 tablespoons plus 2 teaspoons canola oil, divided; 2 tablespoons unseasoned rice vinegar; 2 tablespoons low-sodium soy sauce; 4 teaspoons grated fresh ginger; 1 tablespoon toasted sesame seeds; 2 teaspoons honey; 1 teaspoon toasted sesame oil; 2 (8-ounce) skinless tuna steaks, 1 inch thick; ½ teaspoon table salt; 10 ounces (10 cups) mesclun; 1 cup frozen shelled edamame, thawed; 1 mango, peeled and sliced thin; 1 ripe avocado, sliced thin

Seared Poke Tuna Salad

By Sam Block

Published on August 4, 2026

Time

30 minutes

Yield

Serves 4

Ingredients

4 scallions, white parts minced, green parts sliced thin2 tablespoons plus 2 teaspoons canola oil, divided2 tablespoons unseasoned rice vinegar 2 tablespoons low-sodium soy sauce 4 teaspoons grated fresh ginger 1 tablespoon toasted sesame seeds 2 teaspoons honey 1 teaspoon toasted sesame oil 2 (8-ounce) skinless tuna steaks, 1 inch thick½ teaspoon table salt 10 ounces (10 cups) mesclun 1 cup frozen shelled edamame, thawed1 mango, peeled and sliced thin1 ripe avocado, sliced thin

Before You Begin

This salad is best made when you’re ready to enjoy it, so we don’t suggest making it ahead. Make sure to cut the tuna into pieces immediately after searing; this prevents carryover cooking and maintains our preferred rare to medium-rare doneness. If you prefer your tuna cooked medium, follow the timing for medium-rare, then tent the steaks with foil for 5 minutes before cutting. Look for a hearty mesclun mix that contains kale and/or baby spinach, both of which are good sources of fiber and contain a little more protein than other greens.

Instructions

Whisk minced whites of 4 scallions, 2 tablespoons canola oil, 2 tablespoons unseasoned rice vinegar, 2 tablespoons low-sodium soy sauce, 4 teaspoons grated fresh ginger, 1 tablespoon toasted sesame seeds, 2 teaspoons honey, and 1 teaspoon toasted sesame oil together in bowl. Season with table salt and pepper to taste; set dressing aside.

Pat 2 skinless tuna steaks dry with paper towels and sprinkle with ½ teaspoon salt. Heat remaining 2 teaspoons canola oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place steaks in skillet and cook, flipping every 1 to 2 minutes, until center is translucent red when checked with tip of paring knife and registers 110 degrees (for rare), 2 to 4 minutes, or until opaque at perimeter and reddish pink at center and registers 125 degrees (for medium-rare), 3 to 5 minutes. Transfer to cutting board and immediately cut into 1-inch pieces.

Whisk dressing to recombine. Toss 10 ounces mesclun with half of dressing to coat, then divide among individual plates. Toss tuna with 2 tablespoons dressing. Arrange tuna on top of mesclun, followed by 1 cup frozen shelled edamame, thawed; 1 mango, peeled and sliced thin; 1 ripe avocado, sliced thin; and thinly sliced greens of 4 scallions. Drizzle with remaining dressing. Serve.