Tuna Avocado Salad Recipe

Name: Koizi Endless Gourmet Grill & Sushis Tuna Avocado Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 12 oz canned tuna (in water), drained; 1 unit ripe avocado; 1 unit English cucumber; 1 cup cherry tomatoes, halved; 0.25 cup red onion, finely diced; 4 cups mixed salad greens (or baby spinach/lettuce); 2 tbsp fresh cilantro or parsley, chopped; 1 tbsp capers (optional); 0.5 tsp salt; 0.25 tsp black pepper, freshly ground; 3 tbsp extra-virgin olive oil; 2 tbsp fresh lemon juice; 1 tsp Dijon mustard; 0.5 tsp honey or maple syrup (optional, to balance acidity); 1 clove garlic, minced

Inspired by Koizi Endless Gourmet Grill & Sushi

Time20m

Serves2

Make Tuna Avocado Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad

12 oz canned tuna (in water), drained

1 unit ripe avocado

1 unit English cucumber

1 cup Cherry tomatoes, halved

1/4 cup red onion, finely diced

4 cups mixed salad greens (or baby spinach/lettuce)

2 tbsp fresh cilantro or parsley, chopped

1 tbsp capers (optional)

1/2 tsp Celtic sea salt

1/4 tsp Black pepper, freshly ground

Dressing

3 tbsp extra-virgin olive oil

2 tbsp fresh lemon juice

1 tsp Dijon mustard

1/2 tsp honey or maple syrup (optional, to balance acidity)

1 clove Garlic, minced

Method

Salad

Prepare tuna

Open the canned tuna and drain thoroughly. Transfer tuna to a medium bowl and gently flake with a fork into bite-sized pieces. Set aside.

Prepare avocado

Cut the avocado in half, remove the pit, and scoop the flesh into a small bowl. Cut into 1/2-inch cubes or mash lightly depending on preferred texture. If cubing, toss gently with a pinch (about 1/8 tsp) of salt and a squeeze of 1/2 tablespoon lemon juice to prevent browning.

Prepare vegetables

Wash the salad greens and spin or pat dry. Trim and halve the cherry tomatoes. Peel (optional) and finely dice the red onion. Peel and quarter the cucumber lengthwise, remove seeds if large, and slice into 1/4-inch half-moons.

Assemble salad base

Place the mixed greens in a large bowl or divide among 2–4 serving plates. Scatter cucumber, cherry tomatoes, and red onion over the greens. Add chopped cilantro/parsley and capers (if using).

Combine tuna and avocado

Add the flaked tuna to the bowl with avocado. Gently fold together so the avocado coats some tuna pieces but the mixture remains chunky. Season with 1/4 tsp salt and 1/8 tsp black pepper, then taste and adjust seasoning.

Top the salad

Spoon the tuna-avocado mixture over the prepared salad greens, dividing evenly among plates or mixing lightly into the greens if preferred.

Dressing

In a small bowl or jar, combine the extra-virgin olive oil, fresh lemon juice, Dijon mustard, minced garlic, and honey/maple syrup if using. Whisk or shake vigorously until emulsified and slightly thickened. Taste and season with remaining 1/4 tsp salt and remaining 1/8 tsp black pepper, adjusting lemon or honey to balance acidity.

Drizzle the dressing over the assembled salads just before serving (about 1–1 1/2 tablespoons per serving). Toss gently or leave dressed on top as preferred.

Finish and serve: Optionally garnish with additional chopped herbs and a grind of fresh black pepper. Serve immediately to enjoy the avocado at its best.