Jamie Oliver Asian Tuna Steak Salad

There’s something about a tuna steak that makes you feel like you’ve got your life together. It’s bold. It’s quick. It’s that rare combo of posh and practical. I first made a version of this salad after a trip to the fishmonger when I got totally upsold on a chunk of yellowfin. “It’s a special cut,” he said — which I now realise is code for “you’ll need to Google what to do with this later.” But oh, I’m so glad I did.

This salad hits that dreamy middle ground between indulgent and fresh. You get the richness of creamy avocado and perfectly seared tuna, balanced with punchy lime, a bit of heat, and a crunchy bed of greens. And the sesame crust? You’ll want to eat it like popcorn, straight off the pan (been there). It’s a weeknight dinner that tastes like a holiday.

Why You’ll Love It

• That sesame crust is crispy magic.
• Tuna only takes a minute to cook — literally.
• The sauce is a perfect storm of zing, heat, and umami.
• Avocado and arugula add creaminess and bite.
• Looks fancy, but it’s a total cheat meal in disguise.
• Plays well with rice, but also delicious on its own.

Ingredients

For the Sauce

• 5 tbsp fresh lime juice (about 3–4 limes)
• Zest of 2 limes
• 2 tsp soy sauce
• 1 tsp Sriracha or your favourite hot sauce
• 2 garlic cloves, finely minced
• 3 tbsp olive oil

For the Tuna

• 1½ lbs yellowfin tuna steaks (2–3 pieces)
• 3 tbsp vegetable oil
• 1½ tsp kosher salt
• ½ tsp black pepper or peppercorn mix
• 1 cup black & white sesame seeds

For the Salad

• 2 cups baby arugula
• 2 ripe avocados, cubed
• 5 scallions, chopped
• 1 jalapeño, seeded and chopped

Optional (but very good)

• 4 cups cooked forbidden or brown rice

How to Make It

Whisk your sauce:

In a small bowl, mix the lime juice, zest, soy sauce, Sriracha, garlic, and olive oil. Taste it — it should be zingy with just enough bite. Set aside to let the flavours mingle.

Prep and coat the tuna:

Pat your tuna steaks dry (this helps the crust stick). Rub each side with a bit of oil, season with salt and pepper. Then press each side into a plate of sesame seeds until they’re completely covered — no bald spots, please.

Sear it quickly (don’t overthink this):

Heat 1 tbsp olive oil in a hot pan. When it’s just about to smoke, add the tuna and don’t touch it for 1 minute. Flip and do the same. That’s it. Trust it — you want that rare centre. Set aside and let it rest.

Slice and marinate:

Cut the tuna into bite-sized cubes or strips (whatever you fancy). Toss in a bowl with the sauce and cover. Let it chill in the fridge for 10–15 mins. It’s not a full marinade — just a lovely soak.

Build your bowl:

In a large bowl, gently toss arugula, avocado, scallions, and jalapeño. Add the marinated tuna and its juices, and toss once more. Careful not to mash the avocado into oblivion.

Serve it up:

Scoop some rice into each bowl (if using), then top with the tuna salad. Spoon over any extra sauce from the bowl. Eat immediately while it’s still got that perfect contrast of warm and cold.

Common Mistakes and How to Dodge Them

Tuna’s too cooked?
You probably seared it too long or used a thin cut. Stick to thick steaks and time it — 1 minute per side, max.

Sesame crust falling off?
Make sure the tuna is dry and pressed firmly into the seeds. A light rub of oil helps.

Too spicy?
Use less Sriracha or skip the jalapeño. You can always add heat but you can’t take it away.

Tuna tastes bland?
Don’t skip the resting-in-sauce step. That’s where the magic happens.

Storage and Reheating

Fridge: Keeps okay for a day, max. Store in an airtight container. Avocado might brown a bit, but still edible.

Freezer: Not recommended — raw or lightly seared tuna doesn’t re-freeze well.

Reheating: Nope. Just let it come to room temp. It’s meant to be cool and fresh.

Frequently Asked Questions

Can I use canned tuna instead?
Not for this one — the seared steak is the whole vibe. Canned tuna works better in a mayo-y salad.

What if I don’t have sesame seeds?
Try crushed nuts or skip the crust entirely. But it is worth a trip to the shop.

Is rice necessary?
Nope. It’s just extra. If you’re cutting carbs, skip it and double the greens.

Can I meal prep this?
Sort of. Cook and marinate the tuna ahead, but don’t assemble the salad until just before serving.

Nutrition Facts (Per Serving)

• Calories: 607
• Fat: 44g
• Carbs: 13g
• Protein: 43g
• Sodium: 1146mg
• Sugar: 2g