This recipe combines the rich taste of seared ahi tuna with the refreshing sweetness of seared watermelon and creamy avocado in a delightful summer salad.


For the Tuna:

  • 2 ahi tuna steaks (each about 1 inch thick)
  • 1 tablespoon sesame seeds
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste

For the Salad:

  • 1 cup watermelon, cut into 1-inch cubes
  • 1 ripe avocado, halved, pitted, and sliced
  • 1/4 cup crumbled feta cheese
  • 1/4 cup chopped fresh mint
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and freshly ground black pepper, to taste


  1. Prepare the Tuna: Pat the tuna steaks dry with paper towels. Season both sides generously with salt and pepper. In a shallow dish, spread the sesame seeds.  Press the tuna steaks gently into the sesame seeds to coat both sides.
  2. Heat the Pan: Heat a large cast-iron skillet or grill pan over high heat. Add the olive oil.
  3. Sear the Tuna: Once the oil is hot and shimmering, carefully add the tuna steaks. Sear for 1-2 minutes per side for a rare sear, or until desired doneness is reached.
  4. Rest the Tuna: Transfer the seared tuna steaks to a plate and tent them loosely with foil. Let them rest for 5 minutes while you prepare the salad.
  5. Prepare the Watermelon: While the tuna rests, heat a separate grill pan or skillet over medium heat. Add the watermelon cubes and cook for 1-2 minutes per side, or until slightly softened and grill marks appear.
  6. Assemble the Salad: In a large bowl, combine the watermelon, avocado slices, feta cheese, and mint.
  7. Make the Dressing: In a small bowl, whisk together olive oil, lemon juice, salt, and pepper.
  8. Dress the Salad: Pour the dressing over the salad ingredients and toss gently to combine.
  9. Plate and Serve: Arrange the salad on a serving platter. Top with the seared ahi tuna steaks. Drizzle any pan drippings from the tuna over the salad for additional flavor (optional).


Make sure your tuna steaks are sushi-grade for safe consumption when seared rare.

If you don’t have sesame seeds, you can coat the tuna in a mixture of olive oil and black peppercorns for a different flavor profile.

For a spicier kick, add a pinch of red pepper flakes to the dressing.

This salad can also be served with a drizzle of balsamic glaze or your favorite vinaigrette.

You can substitute other greens for the base of the salad, such as arugula or mixed baby greens.

Enjoy this delicious and refreshing Seared Ahi Tuna with Seared Watermelon & Avocado Salad!