Tonight’s Dinner: Tuna Sashimi Salad

Tuna salad can be served a variety of different ways from the mayonnaise version on bread to nicoise-style where the tuna is seared and served on a bed of lettuce. But if you’re looking for quick and just as healthy, don’t bother cooking your tuna. Serve it sashimi-style.

Sushi is one of those things that people either love or hate. Some are scared of what bacteria it holds while others could eat it all day without a second look. I’m one of the latter. I love sushi whether it’s wrapped in seaweed with rice or all by itself on a plate. Actually if there isn’t any rice, it’s called sashimi. But it doesn’t matter, it’s still the same raw fish, just served a different way.

Most people only eat sushi at restaurants because they can sample a large variety of delicious fish at their table or the bar and the chefs are skilled in preparation. But if you have a high end fish market in your neighborhood, you can prepare the delicious entree right in your own home. You may not have the variety you’ll find at a sushi bar, but you’ll definitely find at least a couple options to choose from. One of the easiest fish to get is Ahi tuna. It’s usually a dark rose in color and is never too expensive. Sometimes you can find salmon, shrimp, and even Yellow Tail as well. Whatever the market has in their case, you always want to make sure it’s very fresh and that the butcher himself would be willing to eat it raw.

The most common way to make sushi at home is by steaming rice and rolling the fish up inside some seaweed. But another option is sashimi-style with some cucumber and a coconut sauce poured on top. It’s just as delicious and even easier to make. So the next time you’re in the mood for sushi, save some money and make it yourself. Who knows, you may never set food in another sushi restaurant.

Tuna Sashimi salad


  • 1-1/2 teaspoons soy sauce
  • 1 pound sushi-grade ahi tuna, cut into 1/2 inch pieces
  • 1 cup unsweetened coconut milk
  • 3 tablespoons fresh lime juice
  • 1 tablespoon oyster sauce
  • 1 tablespoon brown sugar
  • 1 japanese cucumber, cut julienne
  • 1 avocado, diced


  1. Pour the soy sauce into a medium bowl. Add the tuna and toss until coated. Refrigerate for 20 minutes.
  2. While the tuna chills, whisk together the coconut milk, lime juice, oyster sauce, and brown sugar in a medium bowl until combined.
  3. Mound the cucumber and avocado on plates. Top with tuna, drizzle with coconut dressing, and serve.

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