Grilled Ahi Tuna "Sashimi" Strips with Mizuna and Avocado

  • Level: Easy
  • Yield: 8
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2 ahi tuna steaks (6 ounces each)

Peanut oil

Salt and freshly ground pepper

2 avocados, peeled, pitted and thinly sliced

4 cups mizuna leaves

2 plum tomatoes, finely chopped

Wasabi vinaigrette, recipe follows

Wasabi vinaigrette:

1/4 cup rice wine vinegar

2 teaspoons wasabi paste

1/4 cup olive oil

Salt and freshly ground pepper


  1. Preheat grill. Brush steaks with oil and season with salt and pepper to taste. Grill for 1 minute on each side (just to obtain grill marks) Remove and slice each steak into 8 slices. 
  2. Place 1 cup of mizuna on each plate. Divide avocado and tomatoes among plates. Drizzle with the wasabi vinaigrette.

Wasabi vinaigrette:

  1. Whisk together all ingredients until combined. Season with salt and pepper to taste

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