Ahi Tuna Sushi Salad Bowl

  • by Omaha Steaks
Tuna Salad Recipe
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Think you know tuna salad? Think again. This totally unique and totally on-trend tuna salad recipe uses authentic Asian flavors to create a power-packed bowl that tastes like hand-rolled sushi. Start with high-quality tuna steaks – yellowfin tuna or ahi tuna is best – like the ones from World Port Seafood. Some might call this a poke bowl, others a tuna salad, but whatever you call it, you’ll make it again and again.


Ahi Tuna Sushi Salad Bowl

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6


Miso Glazed Tuna:

  • 6 6 oz. World Port Seafood Yellowfin Tuna Steaks thawed
  • 1/4 cup white miso paste
  • 2 Tbsp. brown sugar
  • 2 tsp. sesame oil
  • 2 tsp. soy sauce
  • 2 tsp. rice wine vinegar
  • 1 tsp. sriracha sauce
  • 2 Tbsp. canola oil

Pickled Carrots:

  • 1 1/2 cups matchstick carrots
  • 1/2 cup rice wine vinegar
  • 1/2 tsp. each salt and granulated sugar


  • 1/3 cup rice wine vinegar
  • 1/3 cup canola oil
  • 2 Tbsp. soy sauce
  • 1 Tbsp. wasabi paste
  • 1 tsp. granulated sugar
  • 1/4 tsp. salt
  • 6 cups loosely packed torn iceberg lettuce
  • 6 cups loosely packed baby arugula
  • 2 green onions finely sliced
  • 1 1/2 cups sliced cucumber
  • 1 1/2 cups shelled edamame cooked and cooled
  • 3/4 cup sliced pickled ginger
  • 6 radishes thinly sliced
  • 2 sheets toasted nori shredded
  • 3 Tbsp. sesame seeds


Miso Glazed Tuna

  1. Preheat oven to 425?F. Pat tuna steaks dry with paper towel. Stir together miso, sugar, sesame oil, soy sauce, vinegar and sriracha.
  2. Heat oil in large skillet set over high heat; cook tuna, turning once, for about 5 minutes or until golden brown on both sides.
  3. Brush miso glaze evenly over steaks.
  4. Place on parchment paper–lined baking sheet.
  5. Bake in center of oven for 3 to 5 minutes or until medium-rare in center; let stand for 10 minutes.
  6. Flake into large pieces with fork.

Pickled Carrots

  1. Toss together carrots, vinegar, salt and sugar
  2. Let stand for at least 20 minutes or up to 4 hours. Drain well.


  1. Whisk together vinegar, oil, soy sauce, wasabi paste, sugar and salt.
  2. Divide iceberg, arugula, tuna and green onions among 6 bowls.
  3. Top with pickled carrots, cucumber, edamame, pickled ginger and radishes.
  4. Whisk vinaigrette and drizzle evenly over each salad.
  5. Top with nori and sesame seeds.


  1. Serve with additional wasabi and soy sauce.
  2. Add avocado slices to salad if desired.