Avocado Tuna Salad Recipe

Prepare tuna

Keep the tuna chilled until ready. Using a very sharp knife, slice the tuna into 1/4-inch thick slices or 1/2-inch cubes depending on presentation. Pat lightly with a paper towel to remove excess moisture. Place in a bowl and sprinkle with 1/8 tsp sea salt and a quick grind of black pepper, toss gently and set aside on ice or in refrigerator while assembling other components.

Prepare avocado

Halve the avocado, remove the pit, and peel. Slice into 1/4-inch slices or 1/2-inch cubes to match the tuna. To prevent browning, gently toss the cut avocado with the remaining 1/8 tsp sea salt and 1/4 tsp lime juice (from the lime wedges) and set aside.

Assemble greens

Place 4 cups of mixed salad greens in a large shallow bowl or two individual serving plates. Arrange cucumber slices evenly over the greens. Scatter the thinly sliced scallions over the top.

Add tuna and avocado

Arrange the sliced or cubed tuna and avocado on top of the greens in alternating clusters or a neat row. This keeps the components distinct and visually appealing.

Finish salad

Sprinkle toasted sesame seeds and microgreens or cilantro (if using) over the salad. Add crunchy wonton strips or nori strips if desired for texture.

In a small bowl or jar, combine 3 tablespoons Japanese mayonnaise, 1 teaspoon wasabi paste, 1 tablespoon soy sauce, 1 teaspoon rice wine vinegar, 1 teaspoon fresh lime juice, 1/2 teaspoon honey, and 1/2 teaspoon toasted sesame oil. Whisk or shake vigorously until smooth and emulsified. If the dressing is too thick for drizzling, add up to 1 teaspoon water, 1/4 teaspoon at a time, until it reaches a pourable consistency. Taste and adjust: add more wasabi for heat, more honey to balance saltiness, or a splash more soy for saltiness.

Transfer dressing to a small serving container or spoon directly over the plated salads. For a decorative finish, use a squeeze bottle to make thin zigzags across the tuna and avocado.

Just before serving, drizzle about half of the dressing over the tuna and avocado (about 2 tablespoons), leaving the rest on the side for guests to add more. If desired, drizzle a small amount (about 1 tsp) of extra soy sauce or tamari over the tuna for added umami.

Garnish with lemon or lime wedges on the side. Serve immediately so the avocado stays fresh and the tuna remains properly chilled.