In-season avocado, with its nutty flavour and creamy texture, is right at home in this healthy tuna salad.
Ingredients
- 4 x 150g tuna steaks
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 3 vine-ripened tomatoes, seeds removed, chopped
- 1 red onion, thinly sliced
- 1 large avocado, fresh chopped
- 1/3 cup (15g) coconut flakes
- 1 bunch coriander, leaves picked
Dressing
- 1 tablespoon soy sauce
- Juice of 1 lime
- 1 tablespoon olive oil
Method
- Step 1Preheat chargrill pan over high heat. Pat tuna steaks dry with paper towel then brush over oil and soy sauce. Season with pepper and cook for 1 minute each side, then 10 seconds on each edge, or until seared but still rare in the centre. Set aside to rest, loosely covered with foil, for 5 minutes.
- Step 2To make the salad, combine the remaining ingredients in a bowl and toss to combine.
- Step 3For the dressing, combine all the ingredients in a bowl, then season and drizzle over salad.
- Step 4Slice tuna against the grain and serve with the salad.
Related Video
- Author: Warren Mendes
- Image credit: Jeremy Simons
- Publication: Taste.com.au
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