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Fast & Easy Dinner: Fresh Tuna Salad with Avocado

Fast & Easy Dinner: Fresh Tuna Salad with Avocado

Give tuna salad a gourmet makeover by using fresh tuna instead of its canned counterpart. In this delicious dinner recipe, the tuna steak is seared in a fennel, black pepper infused olive oil. Grown up ingredients — capers, garlic, and black olives — are stirred into the mayonnaise based dressing.

Served in avocado halves, this salad is rewarding, sophisticated, and scrumptious.

Fresh Tuna Salad with Avocado

Fresh Tuna Salad with Avocado

Fresh Tuna Salad with Avocado

Ingredients

  1. 1/2 cup extra-virgin olive oil
  2. 1 tablespoon fennel seeds
  3. 1 tablespoon black peppercorns
  4. One 3/4-pound tuna steak, cut 1 inch thick
  5. Salt
  6. 1/2 cup plus 2 tablespoons mayonnaise
  7. 2 anchovy fillets, minced
  8. 2 tablespoons capers, drained and chopped
  9. 1 garlic clove, minced
  10. 2 tablespoons fresh lemon juice
  11. 2 celery ribs, sliced crosswise 1/8 inch thick
  12. 1 small red onion, finely diced
  13. 1/3 cup pitted oil-cured black olives, chopped
  14. 4 Hass avocados, halved and pitted
  15. Pea shoots or alfalfa sprouts, for garnish (optional)

Directions

  1. In a medium saucepan, combine the olive oil, fennel seeds and peppercorns and bring to a simmer over moderately low heat.
  2. Season the tuna with salt and add it to the saucepan. Simmer the tuna steak over low heat, turning once, until barely pink in the center, about 15 minutes. Transfer to a plate and scrape off the fennel and peppercorns. Strain and reserve the oil.
  3. Meanwhile, in a large bowl, blend the mayonnaise with the minced anchovies, capers, garlic and 1 tablespoon of the fresh lemon juice.
  4. Stir the celery, onion and olives into the dressing. Using a fork, break the tuna into 1-inch pieces, then fold into the dressing. Season with salt.
  5. Set 2 avocado halves on each of 4 plates, skin side down.
  6. Drizzle the avocado flesh with some of the reserved spice-infused olive oil and the remaining 1 tablespoon of fresh lemon juice.
  7. Spoon about 1/2 cup of the tuna salad into the center of each avocado half. Top the tuna salad with the pea shoots or alfalfa sprouts and serve.

Serves 4.

Join The Conversation
JaimeLeah526 JaimeLeah526 8 years
I'll have to go with the cheap version for now and use avocado on my canned tuna instead of mayo. I can't wait until I can make the real thing, I'll keep this in mind.
Tabloid Tabloid 8 years
The combination looks good... :feedme:
Swedeybebe Swedeybebe 8 years
mmm... this looks really good for a summer dinner. nice and light.
Jude-C Jude-C 8 years
That's a great idea. And although I know the point is the tuna salad made from fresh tuna, I can see how the avocado would be great for dressing up regular old tuna-from-cans salad as well.
ktownpolarbear ktownpolarbear 8 years
looks delicious!
wren1 wren1 8 years
Yummy!
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