Ingredients

Scale

6 oz ahi tuna steak
1 cup seaweed salad
1 cup arugula
1 tbsp soy sauce
1 tsp rice vinegar
1 tsp sesame oil
1 tbsp toasted sesame seeds
1 tbsp crispy garlic chips
1 tbsp thinly sliced nori
2 tbsp sliced scallions
1 tsp pickled ginger
½ lemon, for squeezing
Salt and black pepper, to taste
Optional: wasabi mayo or sriracha mayo for drizzling

Instructions

1️⃣ Prepare the tuna
Pat dry and season both sides with salt and pepper. Heat sesame oil in a pan over medium-high heat. Sear tuna for 30–45 seconds per side, then rest before slicing into thin strips.

2️⃣ Assemble the salad base
In a large bowl, mix seaweed salad and arugula. Drizzle with soy sauce, rice vinegar, and sesame oil. Toss to coat evenly.

3️⃣ Add toppings and crunch
Arrange sliced tuna over the salad. Sprinkle with sesame seeds, crispy garlic chips, nori, and scallions. Add pickled ginger for extra contrast.

4️⃣ Finish and serve
Squeeze fresh lemon juice over the top. Drizzle with wasabi mayo or sriracha mayo if desired. Serve immediately.

Notes

Pro oh là là tip: for an extra layer of texture, lightly toast the sesame seeds before sprinkling them over the salad. It enhances their nutty flavor!

Prep Time: 10 minutes
Cook Time: 2 minutes