Zesty avocado and tuna salad
Nutrition Info.(per serve)
120g fresh tuna (or any firm ocean fish such as kingfish)
¾ teaspoon Tuscan seasoning
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
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.
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