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Fresh Tuna Salad Recipe with Creamy Avocado and Zesty Lime Dressing

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A quick and healthy fresh tuna salad featuring creamy avocado and a zesty lime dressing, perfect for light lunches or protein-packed dinners.

Ingredients

Scale
  • 8 ounces sashimi-grade fresh tuna steak, cut into bite-sized cubes
  • 1 large ripe avocado, peeled and diced
  • Juice of 12 fresh limes
  • 2 tablespoons extra virgin olive oil
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • A handful fresh cilantro, chopped (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 1 clove garlic, minced
  • 1 jalapeño, finely diced (optional)

Instructions

  1. Rinse the fresh tuna steak gently under cold water and pat dry with paper towels. Cut the tuna into roughly 1/2-inch cubes. Set aside in a bowl.
  2. Cut the avocado in half, remove the pit, scoop out the flesh, and dice into 1/2-inch chunks. Toss gently with a little lime juice to prevent browning.
  3. Finely chop the red onion and jalapeño (if using). Halve the cherry tomatoes. Chop the cilantro if including.
  4. In a small bowl, whisk together fresh lime juice, extra virgin olive oil, minced garlic, sea salt, and freshly ground black pepper. Adjust seasoning to taste.
  5. In a mixing bowl, combine tuna cubes, diced avocado, chopped onion, tomatoes, jalapeño, and cilantro. Pour the dressing over and toss gently to coat without mashing.
  6. Let the salad sit for about 5 minutes to allow flavors to meld. Taste and adjust salt or pepper before serving.

Notes

Use sashimi-grade tuna for best texture and safety. To add a warm contrast, briefly sear tuna 30 seconds per side on high heat. Toss avocado immediately with lime juice to prevent browning. Handle ingredients gently to avoid mashing. Store leftovers in an airtight container in the fridge and consume within 24 hours. Avoid freezing.

Nutrition

Keywords: fresh tuna salad, avocado salad, lime dressing, healthy tuna recipe, quick tuna salad, low-carb salad, keto tuna salad