Tuna & avocado salad recipe


  • Yield: 4 Servings


  • 2 avocados, pitted, peeled, and cubed
  • 9 oz/250 g cherry tomatoes, halved
  • 2 red bell peppers, seeded and chopped
  • 1 bunch fresh flat-leaf parsley, chopped
  • 2 garlic cloves, crushed
  • 1 fresh red chile, seeded and finely chopped
  • ½ lemon juice
  • 6 tbsp olive oil
  • Black pepper
  • 3 tbsp sesame seeds
  • 4 fresh tuna steaks, about 5½ oz/150 g each
  • 8 cooked new potatoes, cubed
  • Arugula leaves and crusty bread, to serve
How to Make It
  1. Toss the avocados, tomatoes, red bell peppers, parsley, garlic, chile, lemon juice, and 2 tablespoons of the oil together in a large bowl. Season to taste with pepper, cover, and let chill in the refrigerator for 30 minutes.
  2. Lightly crush the sesame seeds in a mortar with a pestle. Tip the crushed seeds onto a plate and spread out. Press each tuna steak in turn into the crushed seeds to coat on both sides.
  3. Heat 2 tablespoons of the remaining oil in a skillet, add the potatoes, and cook, stirring frequently, for 5–8 minutes, or until crisp and brown. Remove from the skillet and drain on paper towels.
  4. Wipe out the skillet, add the remaining oil, and heat over high heat until very hot. Add the tuna steaks and cook for 3–4 minutes on each side.
  5. To serve, divide the avocado salad among 4 serving plates. Top each with a tuna steak, sprinkle over the potatoes and arugula leaves and serve with crusty bread.

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