Seared Ahi Tuna with Watercress, Chile, and Ginger Salad Recipe -
Seared Ahi Tuna with Watercress, Chile, and Ginger Salad Recipe

Seared Ahi Tuna with Watercress, Chile, and Ginger Salad

Recipe by  

"This Thai influenced tuna steak with a light and aromatic salad is ideal for summer."

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Ingredients Edit and Save

Original recipe makes 2 large servings Change Servings
  • PREP

    30 mins
  • COOK

    5 mins

    1 hr 35 mins


  1. Whisk together the ginger, lime juice, fish sauce, sugar, salt and pepper in a bowl until the sugar has dissolved. Slowly whisk in olive oil until incorporated. Set aside and refrigerate half of this mixture to be used as a salad dressing later. Whisk the garlic, lime zest, minced chile pepper, and cilantro stems into the marinade. Coat the tuna steaks with the marinade, cover, and let stand for 1 hour at room temperature.
  2. Preheat a large, heavy-bottomed skillet over medium-high heat. Once the skillet is very hot, remove the tuna from the marinade, and place into the skillet. Sear the tuna until golden brown on both sides, and cooked to your desired degree of doneness, about 2 minutes per side for medium, depending on thickness.
  3. Place the watercress in a large bowl with the cilantro leaves, cherry tomatoes, and sliced chile pepper. Pour in the reserved dressing, and toss to mix. Serve the seared tuna on a bed of salad.
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Reviews More Reviews

Most Helpful Positive Review
May 29, 2008

Added the amounts for the olive oil, and included ginger in the directions.

Most Helpful Critical Review
May 28, 2008

The flavor is there, but the directions were incomplete . . . missing steps for including the ginger, so I added it after the fact to the marinade, dressing & on the salad itself. There was no quantity listed for the olive oil, so I think my guess of 3/4 cup was too much. I will try it again because the tuna turned out really good and flavorful.

Apr 07, 2011

This recipe was SO good and SO easy! My husband loves seared tuna, and I've been looking for a raw watercress recipe, so this was the one for us. Everyone in the family liked it, even my 1 and 3 year old boys... I cooked my husband's rare, but liked that I could cook mine and the boys a little longer... easy peasy!

May 24, 2010

sooo good! tastes like the salad from a Thai restaurant. I would make this again with shrimp or chicken too.

Feb 02, 2010

I loved this recipe thank you Alex! I followed the recipe with few exceptions for personal preference. I omitted the sugar and used half olive oil and half sesame oil, and about 5 cloves of garlic. This recipe required very little tweaking to make me love it and my fiancé OFFERED to clean the kitchen afterwards! I have also made this recipe a second time using big mouth bass and grilling over a hot fire. This is a keeper. Very versatile.

Jul 20, 2009

Not a fan. I made the salad dressing exactly as described and drizzled over my own mix of greens with seared ahi. I love salads and am by no means a picky eater. I couldn't eat the salad. My husband gave it a 'B' though, stating the healthiness made up for the salad's lack of good flavor.

Sep 25, 2011

WOW!!! Really, really enjoyed this one. I did it over a bed of spring mix. Wish I would have put a little more salad in my bowl. It was full on full of flavor and a very nice light meal. I used a jalapeño because that is what I had on hand. The only thing I will do different next time is to do the fish in my cast iron skillet because I didn't get a good seer using my heavy bottomed skillet. Make sure it is HOT!! Thanks for sharing.

Aug 13, 2011

Good dressing to start with for the tuna and the salad; however, adding soy sauce, wasabi paste really enhanced the flavor. Thanks Alex!


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  • Calories
  • 565 kcal
  • 28%
  • Carbohydrates
  • 17 g
  • 5%
  • Cholesterol
  • 102 mg
  • 34%
  • Fat
  • 29.9 g
  • 46%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 58.4 g
  • 117%
  • Sodium
  • 890 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Alex Bluett
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