Tuna & Avocado Salad Recipe
baby kale, romaine, edamame, cherry tomatoes, avocado, radish, cucumbers, sesame seeds, pepper crusted tuna, soy mustard vinaigrette
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Ingredients
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Salad Base
Tuna
Vinaigrette
Method
Preparation
- 1
Prepare the Vinaigrette
In a small bowl, whisk together soy sauce, mustard, olive oil, honey, and lime juice until well combined. Set aside.
- 2
Prepare the Vegetables
Wash and chop baby kale and romaine lettuce. Slice cherry tomatoes in half, radishes into thin rounds, and cucumber into half-moons. Cut avocado into cubes.
Cooking the Tuna
- 3
Sear the Tuna
Heat a non-stick skillet over medium-high heat. Sear the pepper crusted tuna steak for about 1-2 minutes on each side for medium rare or to your desired doneness. Remove from heat and let rest for a minute before slicing.
Assembly
- 4
Combine the Salad
In a large bowl, combine the baby kale, romaine, edamame, cherry tomatoes, radish, and cucumber. Toss gently.
- 5
Add Tuna and Dressing
Slice the seared tuna and add it to the salad mixture. Drizzle the soy mustard vinaigrette over the salad and toss gently to combine. Top with avocado and sprinkle sesame seeds over the top.
