Ahi Tuna Salad with Coconut Lime Dressing

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Now that the weather is getting warmer… Who are we kidding here. It never really got cold this season for most of the US… It’s time to start breaking out the salads for quick and easy dinners that don’t require an oven. It just so happened that ahi tuna was also on sale this week so it’s the perfect combination. Salad, sushi, Asian inspired flavors with a hint of tropical-ness thrown in. And hey, you over there that thinks you can’t cook…

If you can use a knife and maybe a spoon, you can make this. It’s that easy and takes all of 10 minutes. Most of that is spent waiting for the fish to chill in the freezer. It’s the perfect time to multitask. I was grilling meats for the week and doing food prep while making this dinner so take advantage of the short wait time and do something else.

Ahi Tuna Salad with Coconut Lime Dressing Ahi Tuna Salad with Coconut Lime Dressing

  • 1 lb sushi grade ahi tuna
  • 1/2 tsp sesame oil
  • 1 tsp low sodium soy sauce
  • 1/4 cup unsweetened cashew milk*
  • 2 Tbsp lime juice
  • 1 Tbsp fish sauce
  • 1 Tbsp (15g) brown sugar
  • 1 medium cucumber (200g), julienned
  • 2 Tbsp (10g) unsweetened coconut flakes
  • 1 green onion, white and green parts diced
  • Fresh cilantro for garnish

Place the tuna in the freezer for about 10-15 minutes to make it easier to slice. In a small bowl, combine the oil, soy sauce, milk, juice, fish sauce, and brown sugar. Mix to combine into the dressing.

Remove the tuna from the freezer and cut into 1/2 cubes or slices. Place the cucumbers on a plate, top with the tuna, and drizzle with the dressing. Sprinkle with the coconut flakes, green onion and cilantro for garnish.

* Officially coconut milk would be the milk of choice here but I only had cashew milk when I made this. It’s got a very mild flavor so that it doesn’t take away from the others. You could use carton coconut milk, canned coconut milk, or almond milk in its place.

Makes 4 servings at approximately 163 calories each – 27g protein, 7g carbs, and 3g fat.

I love the flavor of sesame oil so don’t leave it out or use another oil if you can avoid it. It’s got a great aroma and flavor that just can’t be replaced. You only need to use a little of it too. If you’re looking for other recipes to use fish sauce and sesame oil, check out my Chirashi Bowl, Ramen Noodle Soup, and Ground Turkey Larb… for starters. 😉

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