Seared Tuna Steak with Avocado Salsa

Name: Seared Tuna Steak with Avocado Salsa
Total time: 15 min
Yield: 1 serving
Ingredients: 1 fresh tuna steak (about 150g); 1/2 ripe avocado, diced; 1 small tomato, diced; 1 tablespoon red onion, finely chopped; 1 teaspoon olive oil; 1 teaspoon lime juice; Salt and pepper to taste; 1/2 teaspoon chili flakes (optional); Fresh cilantro for garnish

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15 minTotal time

EasyDifficulty

350kcal / serving

Ingredients

For 1 serving

servings

1 fresh tuna steak (about 150g)
1/2 ripe avocado, diced
1 small tomato, diced
1 tablespoon red onion, finely chopped
1 teaspoon olive oil
1 teaspoon lime juice
Salt and pepper to taste
1/2 teaspoon chili flakes (optional)
Fresh cilantro for garnish

Ingredient substitutions

Fresh cilantro Flat-leaf parsley
Lime juice An equal amount of lemon juice
Red onion Finely chopped shallot

Nutrition per serving

Estimated values for 1 serving, 350 kcal

Protein37 g

Carbohydrates10 g

Fat18 g

Fiber 5 g · Sugar 3 g · Sodium 500 mg

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A fresh and vibrant main dish featuring perfectly seared tuna steak paired with a creamy avocado salsa. This recipe balances rich tuna flavors with zesty and creamy notes, making it a healthy and satisfying meal.

Main Dish

Steps

Season the tuna steak with salt and pepper on both sides.
Heat olive oil in a non-stick skillet over medium-high heat.
Sear the tuna steak for about 2 minutes on each side for medium-rare, or longer if desired.
In a small bowl, combine diced avocado, tomato, red onion, lime juice, chili flakes, salt, and pepper.
Mix the avocado salsa gently to maintain texture.
Plate the tuna steak and top with the avocado salsa.
Garnish with fresh cilantro and serve immediately.

Tips for Seared Tuna Steak with Avocado Salsa

A hot, dry skillet helps the tuna develop a browned exterior without sticking.
For a clean sear, choose a tuna steak of even thickness; thin edges can become overcooked before the center.
The salsa should look chunky, with avocado pieces still distinct rather than mashed.

Drink pairing

A crisp, dry rosé
Its bright acidity and light fruit complement the seared tuna and zesty avocado salsa without overwhelming them.

0% option: Sparkling water with lime

Storage

For best texture, eat this dish fresh. Refrigerate leftovers within 2 hours in a sealed container and keep for 3–4 days; the avocado may brown. Serve chilled rather than reheating.