Tuna and Avocado Salad



Serving size

about 2 cups
30 Minutes
60 minutes

This recipe can be multiplied or divided by 2 and keeps well for about 36 hours in the refrigerator.

Tuna and Avocado Salad


2 tsp. Olive oil
8 ounces Fresh tuna
4 ounce Mushrooms, shiitake, raw (stemmed and thinly sliced)
1/2 medium Avocados, raw (peeled and diced)
2 medium Green onions (finely diced)
1 tsp. Sesame oil
1 tsp. Rice Vinegar
2 tsp. Low sodium soy sauce (or gluten-free tamari sauce)
1 to taste Black pepper


Place the olive oil in a medium skillet over high heat.

When the oil is hot add the tuna and sear for about two minutes. Turn and cook for two to 10 minutes to the degree of desired doneness. Remove to a plate and chill.

When cold cut the tuna into small dice.

Fold together with the avocado, onions, sesame oil, vinegar, tamari sauce and pepper. Chill until ready to serve.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


This is a low sodium recipe.

Recipe Notes

This is a fresh tuna salad that is great for sandwiches or composed salads. Healthy fish and fats in a light, cool summer dish.

"Soy sauce is really a multipurpose seasoning."

Martin Yan, Chef