Ahi Tuna Salad Bowl
Pat dry the tuna fillets with a paper towel and rub over the lemon zest, cut the avocado into half, remove the pit and skin and slice into pieces.
- Cook12 min
- Total12 min
- Serves3
- LevelEasy
Ingredients
- 1 tbsp. For tuna:
- 14 oz (400g) olive oil
- 1 tsp. ahi tuna
- 2 cups lemon zest
- 1 For the Salad:
- 4-6 baby lettuce
- 2 tbsp. ripe avocado
- 2 tbsp. salad tomatoes
- 1 tsp. For dressing:
- 1 tsp. soy sauce
- 1/4 cup rice vinegar
- to taste finely minced fresh ginger
- stevia or to taste
- sesame oil
- salt and pepper
- For vegetarian version:
- Use any vegetable instead of ahi tuna
Preparation
- Pat dry the tuna fillets with a paper towel and rub over the lemon zest, cut the avocado into half, remove the pit and skin and slice into pieces.
- Cut the tomatoes into quarters and stir together the dressing ingredients in a bowl.
- Heat oil in a skillet over medium heat, add the tuna fillets to the skillet and cook on both sides for 45 seconds, transfer to a cutting board, cut into pieces.
- In a bowl, add the baby lettuce, sliced tomatoes and avocado, pour half of the dressing and stir to coat evenly, top with sliced tuna then drizzle with the remaining dressing, enjoy!
