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!

Tuna and avocado salad served on a white dish.

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.

Two ahi tuna steaks on a grill.

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.

Avocado halves on a cutting board sliced into cubes.

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!

Sliced green and red onions on a cutting board.

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

Can I used canned tuna instead of ahi tuna?

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.

What is the best tuna to use?

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!

How long does this tuna and avocado salad last?

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!

Spooning the dressing over the top of the tuna avocado salad on a dish.

Looking for More Salad Recipes to Try? Be Sure to Also Try:

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Grilled Tuna Avocado Salad

Prep Time: 10 minutes
Cook Time: 2 minutes
Total Time: 12 minutes
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!
Servings: 4

Ingredients

US Customary – Metric
  • 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.

Notes

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!

Nutrition

Serving: 1serving, Calories: 636kcal, Carbohydrates: 16g, Protein: 56g, Fat: 40g, Saturated Fat: 7g, Cholesterol: 86mg, Sodium: 1726mg, Potassium: 1151mg, Fiber: 8g, Sugar: 2g, Vitamin A: 5175IU, Vitamin C: 28.5mg, Calcium: 49mg, Iron: 3.3mg
Course: Salad
Cuisine: American
Author: Sommer Collier
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