Seaweed Salad with Ahi Tuna

/ Appetizers, Seafood / By

Seaweed Salad with Ahi Tuna

Seaweed salad with ahi tuna is a modern fusion dish that combines elements from traditional Japanese cuisine with contemporary global food trends, especially popularized in the United States and other Western countries.

Origins:

  • Seaweed Salad (Wakame Salad):
    The base of the dish—seaweed salad—is rooted in Japanese cuisine, where wakame (a type of edible seaweed) has been used for centuries. It’s commonly served with a sesame-soy dressing and sometimes includes sesame seeds, chili flakes, or vinegar. Seaweed salads are valued in Japan and Korea for their mineral content and health benefits.
  • Ahi Tuna:
    “Ahi” is the Hawaiian word for yellowfin tuna, and it’s a staple in Hawaiian cuisine, especially in dishes like poke (cubed raw tuna with seasonings). Ahi became a prominent ingredient in fusion dishes as Hawaiian food gained popularity outside the islands.

Fusion Creation:

The seaweed salad with ahi tuna likely originated in upscale fusion or sushi restaurants in the U.S., particularly in food-forward cities like Los Angeles, New York, or Honolulu in the 1990s–2000s. Chefs began combining:

  • The freshness and texture of sashimi-grade ahi tuna,
  • The tangy, umami-rich qualities of seaweed salad,
  • And Western-style plating for appetizers or poke-inspired bowls.

This dish is now common in sushi bars, poke shops, and health-conscious menus around the world. 

Ingredients:

For the Ahi Tuna:

  • 8 oz sashimi-grade ahi tuna
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp rice vinegar
  • ½ tsp sriracha (optional for spice)
  • 1 tsp sesame seeds (white or black)
  • 1 green onion, sliced

For the Seaweed Salad:

  • 1 cup hydrated seaweed (wakame), drained well
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
  • 1 tsp sugar or honey
  • ½ tsp grated ginger
  • ½ tsp minced garlic
  • 1 tbsp toasted sesame seeds
  • Optional: julienned cucumber, shredded carrots

 For Garnish:

  • Extra sesame seeds
  • Avocado slices
  • Pickled ginger
  • Microgreens or scallions

Instructions:

  1. Prepare the Tuna:
    • Pat the ahi tuna dry. Slice into ½-inch cubes.
    • In a bowl, mix soy sauce, sesame oil, rice vinegar, and sriracha.
    • Toss tuna cubes in the mixture. Chill for 10–15 minutes while preparing the salad.
  2. Make the Seaweed Salad:
    • Soak dried seaweed in warm water for 10 minutes until soft, then drain and squeeze out excess liquid.
    • In a bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, ginger, and garlic.
    • Toss the rehydrated seaweed (plus cucumber and carrots, if using) in the dressing.
    • Sprinkle in sesame seeds and mix gently.
  3. Assemble the Dish:
    • Place a generous portion of seaweed salad in a bowl or plate.
    • Top with marinated ahi tuna.
    • Garnish with avocado slices, pickled ginger, sesame seeds, and microgreens or scallions.

 Tips:

  • Use only sushi/sashimi-grade tuna for raw preparations.
  • You can sear the tuna for 30 seconds per side if preferred.
  • Seaweed salad can be store-bought if you’re short on time, then just add your own tuna and toppings.

 Thank you for trying this recipe. Please let me know how you liked it. If you enjoyed this recipe, please take a look at other recipes on my fast, simple and good appetizer and seafood pages.

Seaweed Salad with Ahi tuna