PAN-SEARED TUNA WITH AVOCADO, SOY, GINGER, AND LIME
Steps:
- In a mixing bowl, combine the cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, and 2 tablespoons of olive oil. Stir the ingredients together until well incorporated.
- Place a skillet over medium-high heat and coat with the remaining 2 tablespoons of olive oil. Season the tuna generously with salt and pepper. Lay the tuna in the hot oil and sear for 1 minute on each side to form a slight crust. Pour 1/2 of the cilantro mixture into the pan to coat the fish. Serve the seared tuna with the sliced avocado and the remaining cilantro sauce drizzled over the whole plate.
AVOCADO TUNA SALAD
Great tuna avocado salad as a side dish or meal. Serve on toasted bread (gluten-free if needed), on top of greens, or enjoy it all by itself.
Provided by Dbanakis
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- Cut avocado in half, scoop out the flesh into a large bowl, and mash avocado with the back of a fork or potato masher. Add tuna, apple, onion, celery, toasted walnuts, mayonnaise, pickle juice, dill, Dijon mustard, cumin, salt, and pepper; mix well.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 10.7 g, Cholesterol 21.5 mg, Fat 18.4 g, Fiber 4.9 g, Protein 18.7 g, SaturatedFat 2.5 g, Sodium 212 mg, Sugar 3.5 g
TUNA AVOCADO SALAD
This tuna avocado salad recipe is really quick and easy to make--not to mention that it is loaded with benefits and nutrients that are perfect for a daily snack. It's best served cold.
Provided by Nana Banana
Categories Salad Seafood Salad Recipes Tuna Salad Recipes
Yield 2
Number Of Ingredients 7
Steps:
- Scoop out avocado contents and place in a bowl. Set aside shells.
- Mix in tuna, tomatoes, cilantro, pepper, chili powder, and salt. Divide mixture between shells to serve.
Nutrition Facts : Calories 416.8 calories, Carbohydrate 22 g, Cholesterol 18.9 mg, Fat 30.3 g, Fiber 15.2 g, Protein 21.1 g, SaturatedFat 4.5 g, Sodium 133.6 mg, Sugar 3.8 g
CRUNCHY AVOCADO TUNA WRAPS RECIPE BY TASTY
Here's what you need: tuna, large avocado, carrot, celery, red onion, dijon mustard, lemon juice, garlic powder, salt, pepper, whole wheat tortillas, green leaf lettuce, cherry tomatoes
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large bowl, add the tuna and avocado. Use a fork to smash the avocado and tuna together.
- Add the carrots, celery, red onion, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir to combine.
- Lay a tortilla flat on a plate. Lay a lettuce leaf on the tortilla. Scoop ¼ of the tuna mixture into the center of the lettuce and spread down the middle. Top with cherry tomatoes and carefully roll the the tortilla to create a wrap. Repeat with the remaining ingredients.
- Enjoy!
Nutrition Facts : Calories 282 calories, Carbohydrate 34 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, Sugar 4 grams
SEARED TUNA & AVOCADO ROLLS
Steps:
- Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
- In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
- Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
- Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
- Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.
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