Ahi Tuna, Mango and Roasted Corn Salad

by mary on August 11, 2013

salad with baby greens, mango, roasted corn, and ahi tuna

mango, ahi, and roasted corn salad

Fresh mango and roasted corn again? No complaints about that at our house. This filling dinner salad was inspired by a little browsing of Mad Greens menu (and a special on ahi at our corner grocery). I’ve made it several times now whenever I see that great special on ahi. According to Vancouver Aquarium’s  Ocean Wise ahi, or Pacific yellowfin tuna, is a sustainable choice. 

4.0 from 1 reviews
Ahi Tuna, Mango and Roasted Corn Salad
Prep time
Cook time
Total time
Recipe type: dinner salad
Serves: 3
For the marinade:
  • ¼ cup soy sauce
  • ¼ cup water
  • 1 Tbsp brown sugar (unrefined if available)
For the salad dressing:
  • ¼ cup Tbsp. extra-virgin olive oil
  • 1 Tbsp. brown rice vinegar, natural rice vinegar, or other mild light vinegar
  • ⅓ cup almonds (pan-toasted and very finely chopped)
  • 1 tsp of relatively mild hot sauce (I've used Trader Joe's chili pepper hot sauce or Muay Thai hot sauce)
  • salt and pepper to taste
For the salad:
  • ½ cup carrots, cut into long strips and then cut again diagonally to make short, thin strips.
  • ½ cup scallions chopped into thin rounds
  • meat of 3 champagne mangoes (about 8 oz), chopped
  • 2.5 to 3 cups of frozen corn (slightly less than a pound) or kernels of three large ears of corn.
  • 6 oz mixed baby salad greens
  • 12 oz. of ahi tuna
To marinate ahi:
  1. Place ¼ cup soy sauce, ¼ cup water, and 1 Tbsp. brown sugar with the fish filets in a gallon plastic bag, place in fridge, marinate for at least 45 minutes (it turned out well that way, also when marinated for 2 hours).
To make salad dressing:
  1. Toast the almonds for about two minutes on medium heat in a dry pan. Remove, cool, chop finely (not into a meal but into very small bits).
  2. Combine olive oil, vinegar, almonds, and hot sauce in a large bowl, whisk together (salt and pepper will be added later)
To grill corn:
  1. Grill on cobs about six minutes then slice kernels from cobs. Or for frozen corn, defrost then roast kernels in a grill pan.
To grill ahi:
  1. Cook ahi on oiled grill at 350, 3 minutes a side, no more. The tuna should still be bright pink in the middle and tender. Even 20 seconds more will result dry, tough fish.
  2. Remove ahi from grill, break into small chunks.
  3. Combine all ingredients for salad except ahi.
  4. Add salt and pepper to taste.
  5. Top with ahi.


{ 15 comments… read them below or add one }

john August 11, 2013 at 6:39 pm

This looks terrific – such a wonderful combo of flavors! I’ll eat mango in anything – one of my favorite fruits. Good stuff – thanks so much.
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mary August 11, 2013 at 8:57 pm

Yup, there’s a reason there are a lot of recipes with mango on my blog.


Heather August 11, 2013 at 8:42 pm

Oh YUM!! I can’t have fruit with dinner on my plan right now, but I love the flavors in this and I bet it would still be tasty without the mango. Great recipe!
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mary August 11, 2013 at 8:59 pm

I’m sure it would still be good even without the mango.


Joanne August 12, 2013 at 6:16 pm

Excellent recipe. I can imagine the flavors.
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mary August 12, 2013 at 6:24 pm

Thank you, Joanne!


Lori August 14, 2013 at 4:29 am

This looks awesome! We have been on a mango kick these days too making a thai mango salad with rice noodles like every week… this will be a nice change (sort of). :)
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Julia August 14, 2013 at 2:57 pm

This looks great–I love that salsa!


mary August 14, 2013 at 10:20 pm
kristy August 14, 2013 at 3:06 pm

What a spectacular salad, love these ingredients! So healthy, too!
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mary August 14, 2013 at 10:20 pm

Thank you, Kristy!


yummychunklet August 16, 2013 at 9:00 pm

I just love these flavors together. Great salad!
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mary August 16, 2013 at 9:31 pm

Thanks! By the way I loved reading about your trip!


Kiran August 18, 2013 at 9:44 pm

So summery!! Love the flavors here!
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mary August 18, 2013 at 9:57 pm

Thanks Kiran!


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