Tuna Salad with Asian Ginger Dressing


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5 from 1 vote

Tuna Salad with Asian Ginger Dressing

Transform your usual grilled tuna into something super special with a delicious marinade and flavorful creamy ginger dressing. Try it as is or tuck it into a pita for a gourmet picnic dish.
Course: Salad
Cuisine: Asian


  • 3 tbsp reduced sodium soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp brown sugar
  • 2 tbsp fresh minced ginger
  • 1 tbsp fresh minced garlic
  • 2 tsp toasted sesame oil
  • 1/4 cup reduced calorie mayonnaise
  • 2 tbsp warm water
  • 1 lb tuna steak at least 1” thick
  • 4 cups mixed baby greens
  • 2 cups thinly sliced cucumber
  • 1 pint grape tomatoes halved
  • 1 cup shredded carrot
  • 1/2 cup chopped scallions


  • In a small bowl, whisk together soy sauce, rice wine vinegar, brown sugar, ginger, garlic, and sesame oil.  Spoon 3 TB soy sauce mixture into a separate bowl and combine with mayonnaise and warm water. 
  • Cover and chill creamy dressing until ready to serve. Pour remaining soy sauce mixture over tuna steak and toss to coat. Chill for at least 2 hours or up to 4 to marinade. Heat a grill or grill pan to high heat. 
  • Coat grill well with cooking spray. Grill tuna for 3-4 minutes per side or until grill marks are evident (for medium-rare, cook longer for well done). Let rest for 1-2 minutes and then slice thinly across the grain.
  • Assemble greens, cucumber, tomatoes, and carrot on plates (or toss together in a large bowl). Drizzle salad with dressing, top with tuna, and garnish with scallions.  


Tuna can be grilled ahead of time and served chilled or room temperature.

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