Grilled Tuna 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!
Servings: 4
Calories: 636kcal
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.
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