Seared Yellowfin Tuna, Grilled Peach & Ginger Salad
Prep time
Cook time
Total time
Delicious Yellowfin tuna pairs beautifully with fresh peaches and this spicy ginger dressing.
Recipe type: Seafood
Cuisine: Seafood
Serves: 2
Spicy Ginger Dressing:
  • 1 Tb. (about 1”) fresh ginger, peeled, grated
  • 1 clove garlic, peeled, grated
  • 1 Tb. low-sodium soy sauce
  • 1 Tb. rice vinegar
  • 1 Tb. honey
  • 3 Tb. olive oil (not extra virgin) or canola oil
  • pinch red pepper flakes
  • pinch kosher salt
  • pinch freshly ground black pepper
Grilled Peach Salad:
  • 1 ripe peach
  • 2 large handfuls of baby greens or mixed lettuce
  • ½ c. English cucumber, sliced thinly
  • ½ c. celery, chopped
  • Handful scallions, sliced
  • Cooking spray
  • 2 (6-8 oz.) Yellowfin (or Blackfin) tuna fillets
  • 1 tsp. blackening seasoning (I like Redfish Magic)
  • pinch kosher salt
  • pinch freshly ground black pepper
  • 1 tsp. canola oil
  1. Combine all dressing ingredients in a small bowl. Whisk to combine, then set aside.
  2. Combine the salad ingredients in a large mixing bowl, then set aside.
  3. Heat grill to low.
  4. Cut peach in half, remove pit and coat with cooking spray.
  5. Place peaches on the grill, cut side down. Check after about 2 minutes to ensure they’re gently grilling, not burning. After a few more minutes, turn to heat the other side for another 5 mins.
  6. Remove peaches and allow to rest on a cutting board about 10 minutes before serving (this allows the peach juices to settle).
  7. While peaches rest, heat grill to high and place a cast iron skillet directly onto the grill (or grill burner). If you don’t have a grill, heat your oven to 400 degrees and place the pan in the center rack of the oven to get it hot.
  8. Season each fillet with blackening seasoning, salt and pepper.
  9. Test the skillet with a dab of water - if the drops bounce, it’s hot enough.
  10. Add canola oil to skillet.
  11. Place fillets in skillet for about 2 minutes then flip and cook another 2 minutes. The goal is to get a medium/rare consistency (or less, depending on your taste).
  12. Remove from pan and allow to rest on cutting board about 5 minutes.
  13. Slice the fish and the peaches.
  14. Just before serving, mix the salad greens with the dressing, then place the fish and peaches on top, along with a sprinkling of scallions.
Recipe by My Delicious Blog at