Zesty avocado and tuna salad
Nutrition Info.(per serve)
- 120g fresh tuna (or any firm ocean fish such as kingfish)
- ¾ teaspoon Tuscan seasoning
- spray oil
- 1 avocado, cut in 2cm cubes
- 1 red capsicum, cut in 2cm chunks
- 3 ripe tomatoes, cut in 2cm chunks
- 2 slices sourdough bread
- 1 lemon, zest and juice
- 2 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- ½ iceberg lettuce, leaves separated
- ½ cup fresh herbs
- black pepper
Total fat 38g
Saturated fat 6g
Dietary fibre 11g
1 On a plate or board, sprinkle tuna with Tuscan seasoning to coat. Spray with oil. Set a frying pan over a medium-high heat. Cook tuna for 30 seconds each side, to sear. Remove from pan and set aside to cool. Cut into bite-sized pieces.
2 In a large bowl, combine avocado, capsicum and ²/³ of the tomatoes. Add cooled tuna pieces. Toast bread and cut or tear into pieces. Add bread to tuna mix.
3 In a blender or food processor blitz remaining tomato, lemon zest and juice, vinegar and oil. Pour dressing over tuna mix and gently stir to coat.
4 Using lettuce leaves as bowls, divide tuna mix among them and garnish with herbs and a good grind of pepper.
Make it gluten free: Use gluten-free bread and check seasoning is gluten free.
NOTE: If you have a nut allergy and are using packaged goods in recipes, please check the allergen warning on the packet regarding nuts.
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