Ahi Tuna Steak with Hawaiian Cabbage Salad

Celebrate the flavors of summer with this fresh Ahi Tuna Steak with Hawaiian Cabbage Salad recipe!

We celebrated Father’s Day this year with this delicious new tuna steak recipe. Freshly grated ginger and soy sauce make the perfect marinade for the tuna. Paired with a Hawaiian Cabbage Salad, sticky sushi rice, and topped with avocado slices, this dish satisfies all the senses and is a perfect example of how an Ahi Tuna Steak can be enhanced with a Hawaiian Cabbage Salad touch.

Ingredients You’ll Need:

Tuna Steaks:

• 6 fresh or frozen ahi tuna steaks (about 6 ounces each)
• Soy sauce
• Fresh ginger, grated
• 1 tablespoon sesame oil
• 1 tablespoon garlic, minced

Hawaiian Cabbage Salad:

• 1 cup shredded red cabbage
• 1 cup fresh pineapple, diced
• 1/2 cup grated carrots
• 2 green onions, sliced
• 1/4 cup cilantro, minced
• 1 1/2 tablespoons fresh ginger, grated
• 1 tablespoon olive oil
• 3 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 2 tablespoons sesame oil
• 1 lime, juiced
• salt to taste
• 1 teaspoon black sesame seeds

Rice:

• 3 cups sushi rice

How to Make It:

Marinade the Ahi Tuna

Place tuna steaks in a large Ziplock bag and add the soy sauce, freshly grated ginger, sesame oil, and minced garlic to infuse the flavors popular in Ahi Tuna Steak dishes with Hawaiian salads. Let marinade in the refrigerator for up to two hours.

Prepare the Sushi Rice:

Cook the sushi rice according to the instruction on the bag and set aside as a complement to the Hawaiian Cabbage Salad served alongside the Ahi Tuna Steak.

Sear the Ahi Tuna:

Pat your tuna steaks dry. Heat a skillet over medium-high heat until hot. Sear each side of the tuna for about 1–2 minutes, depending on your preferred doneness. For that classic pink center, aim for a quick, high-heat sear. Let rest for 5 minutes before slicing.

Toss the Salad:

In a large bowl, combine the shredded cabbage, carrots, green onions, pineapple, cilantro, and sesame seeds. In a small bowl, whisk the olive oil, rice wine vinegar, soy sauce, sesame oil, and juiced lime, until emulsified, then pour over the salad and toss until everything’s evenly coated, creating the perfect Hawaiian Cabbage Salad to accompany the Ahi Tuna Steak.

Plate and Serve:

Slice the ahi tuna against the grain and lay it across a bed of sushi rice topped with Hawaiian cabbage salad. Layer on sliced avocados and sprinkle with extra sesame seeds or a squeeze of lime for a fresh finishing touch.

Print

Pro Tips:

• Use sushi-grade ahi tuna for the best flavor and texture, an essential part of any Ahi Tuna Steak with Hawaiian Cabbage Salad meal.
• Want it spicy? Add a drizzle of sriracha or wasabi mayo on top.
• Short on time? Prep the salad dressing and veggies ahead for an even faster meal.

Final Bite:

This Ahi Tuna Steak with Hawaiian Cabbage Salad recipe brings bold island flavors to your kitchen with minimal effort and maximum taste. Whether you’re craving a healthy dinner or looking to impress with something unique, this dish delivers freshness, texture, and tropical flair in every forkful.