Best 7 Tuna And Avocado Salad Recipes

TUNA AND AVOCADO SALAD

Steps:

• Mix avocados, tuna, tomato, jalapeno pepper, and white onion together in a bowl; season with salt.

TUNA, FENNEL, AVOCADO, AND TANGERINE SALAD WITH CITRUS VINAIGRETTE

Steps:

• Heat grill to high. Brush tuna with oil; sear 1 1/2 minutes per side. Remove from grill; set aside to cool.
• Dressing
• Combine first 6 ingredients in a bowl; whisk until blended. Stir in zests. Add salt and pepper. Toss frisée with 1 tablespoon dressing. Divide frisée between 2 bowls; surround frisée with fennel slices. Top with orange, tangerine and avocado. Drizzle each bowl with 1 tablespoon dressing. Thinly slice tuna and place half on top of each salad. Top with fennel fronds.

AVOCADO, TUNA, AND TOMATO SALAD

Steps:

• Split avocado. Save skins and discard pit. Scoop contents into a bowl; slightly mash.
• Mix mashed avocado, tuna, tomato, feta cheese, jalapeno pepper, green onion, feta cheese, garlic, cilantro, lime juice, salt, and pepper together in a bowl.
• Scoop mixture back into reserved avocado skins and serve immediately or chill until serving.

TUNA, AVOCADO, AND ROMAINE SALAD

Steps:

• In a small bowl, whisk together olive oil, vinegar, and Dijon; season with salt and pepper.
• In a large bowl, combine tuna, lettuce, radishes, and avocado. Drizzle with dressing as desired.
• Drizzle salad with vinaigrette, as desired, and toss to combine. Serve sprinkled with pepper.

TUNA AND AVOCADO SALAD

Steps:

• Peel eggs and mash really well with a fork (more or less mince them).
• Peel, pit, and cube the ripe avocado, then place in bowl.
• Add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork.
• Mix the egg mixture together with the avocado mixture and stir well.
• Drain water from tuna and mix with onions, avocado/egg mixture, dill relish, salt, hot sauce, and mayonnaise.
• Serve over lettuce.

CHAR-GRILLED TUNA WITH TOASTED CORN VINAIGRETTE AND AVOCADO SALAD

Steps:

• To make the tuna, combine the lemon rind, rosemary, basil, garlic and ginger in a large bowl and toss with the tuna. Let marinate at least 1 hour. Heat a grill, preferably using hard wood.
• To make the vinaigrette, heat 2 tablespoons of the olive oil in a medium-size cast-iron skillet. Add the corn and cook until brown. Add the red onion and scallions and cook until translucent. Add the ginger and garlic and cook for 3 minutes. Stir in the vinegar and orange juice and remove from heat. Slowly stir in the remaining olive oil and the herbs. Season with salt and pepper. Let stand at room temperature.
• To make the salad, divide the greens among 4 plates. Cut each piece of avocado lengthwise into thirds, leaving the narrow ends intact. Fanning out the slices, lean 2 slices against the outside of each salad.
• When the grill is hot, season the tuna on both sides with the salt and pepper and brush with olive oil. Place on the grill and cook until tuna is charred on the outside and medium in the center, about 3 to 4 minutes per side. Remove from heat and slice each piece into quarters. Drape 4 slices of tuna across the top of each salad. Spoon the vinaigrette over the top, garnish with cilantro leaves and serve immediately.

TUNA AND AVOCADO SHELL SALAD

Steps:

• In medium bowl, combine avocado, tuna, oil, lemon juice, chives and mustard.
• Mix well.
• Spoon mixture into shells.
• Place 1/4 c of baby greens on 4 plates.
• Top with cantaloupe wedge.
• Arrange 3 stuffed shells per plate, around cantaloupe wedge.
• Drizzle with balsamic vinaigrette.