Tuna and Avocado Salad Recipe

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  • Avocados – 2, stoned, peeled and cubed
  • Cherry Tomatoes – 250 gms, halved
  • Red Peppers – 2, deseeded and chopped
  • Fresh Flat Leaf Parsley – handful
  • Garlic Cloves – 2, crushed
  • Fresh Red Chilli – 1, deseeded and finely chopped
  • Juice of half Lemon
  • Olive Oil – 6 tblsp
  • Sesame Seeds – 3 tblsp
  • Fresh Tuna Steaks – 4, about 150 gms each
  • New Potatoes – 8, cooked and cubed
  • Fresh Rocket Leaves – to serve
  • Fresh Crusty Bread – to serve
  • Pepper as required


  1. Toss the avocados, tomatoes, red peppers, parsley, garlic, chilli, lemon juice and 2 tblsp of the oil together in a large bowl.
  2. Season to taste with pepper, cover and chill in the refrigerator for 30 minutes.
  3. Lightly crush the sesame  seeds in a mortar with a pestle.
  4. Tip the crushed seeds on to a plate and spread out.
  5. Press each tuna steak in turn into the crushed seeds to coat on both sides.
  6. Heat 2 tblsp of the remaining oil in a frying pan, add the potatoes and cook, stirring frequently, for 5 to 8 minutes, or until crisp and brown.
  7. Remove from the pan and drain on kitchen paper.
  8. Wipe out the pan, add the remaining oil and heat over a high heat until very hot.
  9. Add the tuna steaks and cook for 3 to 4 minutes on each side.
  10. To serve, divide the avocado salad between 4 serving plates.
  11. Top each with a tuna steak, scatter over the potatoes and rocket leaves and serve with crusty bread.

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