Tuna and Avocado Salad with Wasabi Vinaigrette

Kitchen Tested
  • Yield 4 to 6 servings

Seared ahi tuna is paired with mild velvety avocado and tossed with a fiery vinaigrette.


2 pounds fresh ahi tuna fillets, 1-inch thick
Salt and pepper
1/4 cup chopped green onions
1/4 cup chopped red onions
2 tablespoons olive oil
1 teaspoon wasabi powder
1/4 cup lime juice
2 teaspoons low-sodium soy sauce
1/2 teaspoon hot sauce
1 to 2 ripe medium avocados, chopped


  1. Season tuna to taste. Sear tuna over medium heat in a nonstick skillet for 1-2 minutes on each side. For thicker cuts, add extra time. Make sure tuna is still rare in the center.
  2. Slice tuna into small chunks and and combine with green and red onion.
  3. In a separate bowl, combine all remaining ingredients except the avocado. Before serving, add avocado and tuna and gently toss with vinaigrette.




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