seafood cobb salad

Years ago when I was working in a seafood restaurant, they had this amazing seafood cobb salad that people always raved about. Unfortunately, I never tried the entire dish myself but I did taste the components separately and knew that the dish was a winner. This recipe is my version of that seafood cobb salad with seared tuna, shrimp and crab all tossed in an orange cumin dressing.seafood cobb saladseafood cobb salad

Serves 4


Seafood cobb salad

30 minTotal Time

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  • zest of one orange
  • juice of one orange
  • 1 shallot, minced
  • 1 garlic, minced
  • 2 tsp cumin, ground
  • 1 egg yolk
  • 1 1/2 tbsp sherry vinegar
  • 1 cup olive oil
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • Shrimp
  • 12 medium shrimp, peeled and deveined
  • 1/2 lemon
  • 1 sprig rosemary
  • 1/2 cup rice vinegar
  • 1 tsp black peppercorns
  • 3 dried chili de arbol
  • 1 garlic clove, whole
  • 1/2 small red onion, sliced
  • 6 cups water
  • Remaining toppings
  • 12 ounces fresh saku tuna or tuna steaks
  • 1 tbsp olive oil
  • salt and pepper
  • 2 large heads romaine lettuce, chopped into 1 inch size pieces
  • 4 eggs, hard boiled and quartered
  • 8 strips bacon, cooked and chopped
  • 8 ounces canned crabmeat
  • 1 fuji apple, cut into thin matchsticks
  • 2 medium cucumber


  1. Make the salad dressing. Combine the orange zest, orange juice, minced shallot, minced garlic, cumin, egg yolk, and vinegar in a medium bowl. Slowly drizzle the olive oil into the yolk mixture, whisking constantly to emulsify. Season with salt and pepper.
  2. Combine the lemon - water in a medium pot. Bring the liquid to a simmer at medium-low heat. Add the shrimp and cook until no longer pink about 4-5 minutes. Remove the shrimp and discard the liquid. Let cool.
  3. Season both sides of the tuna with salt and pepper and gently massage the olive oil into the tuna. Bring a nonstick pan over high heat. When the pan is hot, add the tuna and sear, about 1-2 minutes. Flip and sear on the other side. Remove from heat and let rest for ten minutes.
  4. Assemble the salads, slice the tuna into 1/4 inch thick slices. Toss the romaine lettuce in just enough dressing to lightly coat the greens. Portion onto four plates. Top with 3 oz sliced tuna, 1/2 a cucumber sliced, 3 shrimp, 1 quartered egg, 2 bacon strips chopped, 1/4 apple, and 2 ounces crab per plate. Drizzle extra dressing on top and serve immediately.

**Helpful tips and common mistakes

There are many steps you have to take to complete this salad because there are several components. However, everything comes together rather quickly so don’t despair!

First things first, the dressing. Whenever you are incorporating oil with egg yolk, you are essentially making mayo. Add garlic and you have aioli. This dressing is much thinner than a mayo-based dressing because of the orange juice; if you want it thicker, add more oil. Make sure you are very slowly adding the oil into the egg yolk mixture. If you add too much oil too quickly, it won’t emulsify properly and the mixture will break. 

When cooking the shrimp, don’t let the liquid come to a rapid boil; you want it at a low simmer. By poaching the shrimp rather than boiling, you will end up with tender and moist shrimp.

As for the tuna, you want to just sear the outside, keeping the inside raw. If you’re not a fan of seared tuna, you can go ahead and poach it in the same liquid you used for the shrimp. You can also choose to grill it, bake, or broil the tuna.

I like to toss my lettuce with the dressing before plating so that you don’t have to toss everything together again before eating. Assemble your toppings and you’re all ready to go! 

There are just so many components in this salad that you walk away quite full. The dressing is light and nicely pairs with the seafood, not masking the flavor of the tuna, crab or shrimp. Healthy, filling, and delicious! My kind of salad!
seafood cobb salad



Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.


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