Zesty avocado and tuna salad
(at time of publication)
- 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
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.
Nutrition Info (per serve)
Total fat 38g
–Saturated fat 6g
Dietary fibre 11g
Last updated date: 27 July 2021
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