EASY Ahi Tuna | Asian Cobb Salad on the Griddle

Why This Ahi Tuna Salad Rocks

Big Poppa here—this is my Asian Cobb salad with quick-seared ahi tuna on a hot griddle. Citrus-garlic Desert Gold seasoning, crunchy veggies, a sesame-ginger dressing, and silky slices of tuna make a fresh, protein-packed dinner that feels restaurant-fancy, backyard-easy.

Short on time? Use your favorite store-bought sesame-ginger dressing. Want to make it from scratch? A simple mix of soy, rice wine vinegar, honey, and sesame oil does the trick.

What You’ll Need

For the Tuna

• 1 to 1 1/4 lb ahi tuna steak (sushi-grade if serving rare)
• 1–2 tbsp Big Poppa Smokers Desert Gold Seasoning
• 1–2 tbsp neutral oil (avocado or canola)
• 2 tsp black & white sesame seeds (for finishing)

For the Salad Base

• 6 cups chopped romaine (or mixed greens)
• 2 cups broccoli slaw (cabbage + carrots)
• 1 cup shelled edamame
• 1 cup diced ripe mango
• 1 cup sugar snap peas, quartered
• 1 cup thinly sliced cucumber
• 1/2 cup sliced green onions
• 1 cup thinly sliced red & yellow bell peppers
• 1 cup crispy chow mein noodles (for crunch)

For the Sesame-Ginger Dressing

• Store-bought sesame-ginger dressing or whisk:
  • 2 tbsp soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 tsp sesame seeds

Step-by-Step: Easy Ahi Tuna (Griddle)

1) Toss the Greens

Add romaine and broccoli slaw to a bowl; drizzle a little dressing and toss to lightly coat. Arrange on a platter like a cobb: edamame, mango, snap peas, cucumber, peppers, green onions, and crunchy noodles in rows.

2) Season & Sear the Tuna

Pat tuna dry. Lightly oil, then season all sides with Desert Gold. Preheat griddle to high. Add a thin film of oil; sear tuna 60–90 seconds per side for rare (add 30–60 seconds per side for medium). Gently press for even contact—don’t squeeze out juices.

3) Finish & Slice

After the first flip, sprinkle black & white sesame seeds so they toast without burning. Rest 1–2 minutes; slice thin against the grain.

4) Dress & Serve

Lay tuna slices over the salad and drizzle with more sesame-ginger dressing. Serve immediately.

Serving Ideas

• Add avocado slices or pickled ginger.
• Swap mango for pineapple when in season.
• Leftovers? Wrap in tortillas or nori sheets for next-day rolls.

Shop Rubs & Sauces

FAQ

How done should I cook ahi tuna?

It’s best seared on the outside and rare to medium-rare inside (60–90 seconds per side). Cook longer if you prefer, but it can dry out.

Can I use a skillet instead of a griddle?

Yes—use a hot cast-iron skillet with a thin film of oil. Same timing applies.

What if I don’t have mango?

Use peaches, pineapple, or oranges—sweet fruit balances the sesame-ginger and savory tuna.

Is store-bought dressing okay?

Absolutely. A quality sesame-ginger dressing is great; the homemade version here is a quick backup.

Watch the cook: EASY Ahi Tuna | Griddle Recipe (YouTube)

Seared Ahi Tuna Asian Cobb Salad with Sesame-Ginger Dressing

Big Poppa

Rated 5.0 stars by 1 users

Category

BBQ Main Dish

Cuisine

Asian-Inspired BBQ

Servings

4

Prep Time

20 minutes

Cook Time

6 minutes

This quick Asian Cobb salad pairs silky, seared ahi tuna with crisp veggies, mango, and a punchy sesame-ginger dressing. Season the tuna with Big Poppa Smokers Desert Gold for citrus-garlic flavor and a gorgeous crust, then griddle-sear it hot and fast before slicing thin. The salad layers romaine, broccoli slaw, edamame, snap peas, peppers, cucumber, green onion, and crunchy chow mein noodles—tossed lightly so it stays fresh and vibrant. It’s restaurant-level flavor in minutes: perfect for weeknights, summer cookouts, or a lighter course on BBQ nights.

• Share on Twitter
• Share on Facebook
• Share on Pinterest
• Share on Whatsapp

Ingredients

• 1 to 1 1/4 lb ahi tuna steak (sushi-grade if serving rare)

• 1–2 tbsp Big Poppa Smokers Desert Gold Seasoning

• 1–2 tbsp neutral oil (avocado or canola)

• 2 tsp black & white sesame seeds

• 6 cups chopped romaine (or mixed greens)

• 2 cups broccoli slaw (cabbage + carrots)

• 1 cup shelled edamame

• 1 cup diced mango

• 1 cup sugar snap peas, quartered

• 1 cup thinly sliced cucumber

• 1/2 cup sliced green onions

• 1 cup thinly sliced red & yellow bell peppers

• 1 cup crispy chow mein noodles

• Sesame-Ginger Dressing: store-bought or 2 tbsp soy sauce, 2 tbsp rice wine vinegar, 1 tbsp honey, 1 tsp toasted sesame oil, 1 tsp sesame seeds

Directions

1. Prep salad: Lightly dress romaine and broccoli slaw; arrange on a platter with edamame, mango, snap peas, cucumber, peppers, green onions, and crunchy noodles.

2. Season tuna: Pat dry, oil lightly, and coat with Desert Gold.

3. Sear: Heat griddle (or cast-iron) to high with a thin film of oil. Sear tuna 60–90 seconds per side for rare; add 30–60 seconds per side for medium. After first flip, sprinkle sesame seeds to toast.

4. Slice & finish: Rest 1–2 minutes; slice thin against the grain. Lay over salad and drizzle with more sesame-ginger dressing. Serve immediately.

Recipe Video