Tuna and Avocado Salad
Servings
2Serving size
about 2 cups
COOKING TIME
30 Minutes
CHILLING TIME
60 minutes
This recipe can be multiplied or divided by 2 and keeps well for about 36 hours in the refrigerator.
Ingredients
| 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 |
Instructions
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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Lactose
This recipe is safe for those who are lactose intolerant.
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.