Tuna and Avocado Salad
This Tuna and Avocado Salad is a refreshing and nutritious dish that combines perfectly seared ahi tuna with creamy avocado and a zesty dressing. The tender, flavorful tuna pairs wonderfully with the rich avocado, creating a balanced and satisfying meal!
Why We Love This Tuna and Avocado Salad
This Grilled Tuna and Avocado Salad is inspired by Ina Garten, The Barefoot Contessa. I am a huge fan of Ina, so I’d like to take a moment to pay Ms. Ina her proper respect.
This tuna and avocado salad uses high quality ingredients to make a light, refreshing salad that can serve as a light lunch or meal on its own, or as a lovely side dish! It is keto and low carb, but also super satisfying at the same time!
Serve on a bed of romaine lettuce or in butter lettuce cups, or serve just as it is!
Food is not about impressing people. It’s about making them feel comfortable. ~Ina Garten
Love you Ina!
Ingredient You Need
For this avocado tuna salad recipe, here is what you will need:
- Fresh Tuna Steak: Use a high quality, fresh tuna steak here.
- Olive Oil: Use olive oil to lightly coat the tuna before grilling it.
- Salt & Pepper: To taste.
- Lime Zest & Juice: You will need the juice and zest of two limes here! You can use lemon juice and lemon zest if you prefer.
- Wasabi Powder: Or you can use wasabi paste.
- Soy Sauce: Soy sauce will season this tuna up to perfection for maximum flavor!
- Hot Sauce: For just a little kick of spice.
- Avocados: Sliced into cubes.
- Scallions: Use both the white and green parts!
- Red Onion: Sliced thin! If you prefer, you can use shallots instead.
How to Make This Tuna and Avocado Salad
Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot sauté pan and cook for only 1 minute on each side. Set aside on a platter.
Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Chop the avocados and add them to the vinaigrette.
Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well.
Pour the vinaigrette mixture over the tuna and carefully mix. Serve and enjoy!
Tips & Tricks
- Serve your grilled tuna and avocado salad with tortilla chips, crackers or fried wonton chips!
- If you prefer not to grill the ahi tuna, you can sear it in a hot cast iron pan instead.
- Ahi tuna and avocado salad is packed with healthy fats! Enjoy this healthy tuna salad as a snack or light lunch!
Frequently Asked Questions
Technically, yes, but it won’t be nearly as good! The freshly seared ahi tuna has so much flavor and freshness that you just can’t get from the canned stuff! If you opt for canned, definitely use white albacore tuna.
You can probably find tuna steaks labeled as yellowfish tuna. If it is frozen, be sure to thaw it before grilling it! Make sure you get sushi-grade tuna!
This tuna and avocado salad is best eaten on the same day it was prepared. You can store it in the fridge for up to one day, but the avocado will brown a bit!
Looking for More Salad Recipes to Try? Be Sure to Also Try:
- Seared Ahi Tuna Salad with Mango
- Steak Salad
- Classic Tuna Salad
- Crab Salad Recipe
- Chimichurri Tomato Salad
Grilled Tuna Avocado Salad
Ingredients
- 2 pounds very fresh tuna steak cut 1-inch thick
- 4 tablespoons olive oil plus extra for brushing
- 1/2 teaspoon kosher salt plus extra for sprinkling
- 1/2 teaspoon coarsely ground black pepper plus extra for sprinkling
- 2 limes zested
- 1 teaspoon wasabi powder or paste
- 6 tablespoons freshly squeezed lime juice 3 limes
- 2 teaspoons soy sauce
- 10 dashes hot sauce such as Tabasco
- 2 ripe Hass avocados medium diced
- 1/4 cup minced scallions white and green parts (2 scallions)
- 1/4 cup red onion small diced
Instructions
- Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
- Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Chop the avocados and add them to the vinaigrette.
- Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well.
- Pour the vinaigrette mixture over the tuna and carefully mix.
Delicious summer supper. We sometimes serve over rice. Add a mini baguette and glass of Pinot Grigio and you don’t need anything else
So fresh
Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body that may be pear-shaped, egg-shaped, or spherical. Commercially, it ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.’
Head to our webpage too
http://www.caramoan.ph/caramoan-matukad-island/
Sign me up for either of those, Sommer! Had to laugh when you mentioned Julia. I was taping the weekend radio show today and told my colleague's assistant in Kansas City about hitting top nine on FB last weekend. So, the guy running the equipment and the guy I'm on with both asked a lot of questions about my blog. We finished chatting about Social Security and estate planning and all the stuff I deal with on the show and the music played then it kept going and all of the sudden, it was Julia chattering away. I have NO clue how Tom found the clip in the 15 min it took Dean and me to chat but he did and it made my day :-) Kate
I wasn't brought up on Ina but I have managed to see enough episodes of 'The Barefoot Contessa' to have gone and bought one of her books.
I absolutely love her food philosophy for simple, quality ingredients. Her results really are always chic and delicious, which you can see from your beautiful shots.
I too LOVE Ina! Thanks for sharing. Your pictures throughout your blog are BEAUTIFUL!
What a great showcase of photos elaborating all your passionately inspired dedication in the kitchen.
Sommer…your joy shines through in the foods you select ;o) Brava!
Flavourful wishes,
Claudia