Ahi Tuna Salad with Miso Slaw

  • Date May 28, 2014
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My original miso slaw recipe is still a top favorite! . I didn't change the recipe that much but I changed up the sauce in this version to use some sour cream with the miso. Both recipes are still a huge hit in my house and when your husbands requests that you make it for dinner two nights in a row then you know you have succeeded!

We are fortunate enough to have endless amounts of seafood (how could we not living on an island surrounded by an ocean filled with it). What is even better is when my local grocery store sells ahi sashimi grade tuna for buy one get one free! I typically end up purchasing 6-8 of these as they regularly sell for $20 (yikes), but for $10 - bring it on!!

As we eat this as a meal not as a side to anything, the recipe makes 2 giant size dinner servings. A normal person without a runners appetite could easily serve this a group of 4-6 people.
For my giant size dinner serving, each serving was 400 calories and comes packed with protein. No husband friendly version needed, in fact, the main battle was the fight to get more tuna in our bowls than the other person.


  • Red Cabbage, shredded (250 g)
  • Broccoli, cut into tiny pieces  (250 g)
  • Carrots, sliced (100 g)
  • Green onion, garnish
  • White miso paste, 2 tbls
  • Sour Cream, light (4 tbls)
  • PB2 or Peanut Butter (2 tbls)
  • Mirin sauce (1-2 tbls)
  • Ahi Tuna - 7.5 oz
  • Black Sesame Seeds, garnish


  • Shred your cabbage, I choose to use my food processor with the "fine slice" option. You could use a mandolin, grater or chop finely. Its up to you. 
  • Chop your broccoli, green onion and carrot
  • To make the dressing, mix miso paste, sour cream, pb2 and some mirin sauce in a bowl. 
  • Mix it all together in a big bowl and chill in the fridge for at least an hour
  • Slice your ahi tuna and sprinkle with some black sesame seeds
  • Put in a giant bowl and enjoy! 
If you want more pictures, see the original recipe! 

1 comment:

Erinn Pinky said...

A few comments and options for the sauce. Last night I used siracha and turned the miso slaw into a "red paste". It was delicious. The sauce did get too thick though so if you need to add in some lemon juice or lime juice. Also, don't forget the standard salt and pepper for taste!