Seared Ahi Tuna & Avocado Salad

Makes: 2


For Ahi Steaks

  • 2 large ahi tuna steaks; split into halves, if desired
  • 3 tbs of Coconut Aminos
  • Pepper to taste
  • ½ tbs of Olive Oil

For salad

  • 2 cups of spring mix salad
  • 1 cucumber diced
  • 1 avocado diced
  • ½ tbs of Olive Oil
  • 2 tablespoons chopped cilantro
  • 1/2 cup each: diced pineapple, diced tomatoes
  • juice from 1/2 lime
  • salt to taste


  • Prepare the ahi tuna: portion the tuna steaks, if desired, and place into a large glass bowl. Pour soy sauce and sesame seed oil over the tuna; turn to coat. Set tuna into the refrigerator for about 30 minutes to marinate.
  • Meanwhile, Prepare the salad: in a small bowl, toss together the spring mix, cilantro, pineapple, tomatoes, cucumbers, lime juice, salt and olive oil. Set aside.
  • Prepare the tuna. Sprinkle with sesame seeds, if desired. Preheat a medium pan over medium-high heat and add cooking spray. Add tuna to hot pan, but do not overcrowd; cook 2 at a time. Sear each side for 1 minute. You will see the outside edges begin to cook; sear evenly on all sides.
  • Using a sharp knife, slice the tuna steaks into quarter-inch pieces and fan out to show rare centers.
  • To assemble the plate: Serve two equally servings of salad mix. Add slices of tuna. Serve immediately.

Marcela’s Tips:

I have made the same ahi steaks and served on a bed of veggies and avocado. Great as a lunch or dinner option. Do not add pineapple if this is dinner.

Nutritional Value:

Calories 380
Fat 20 g
Sod 219 mg
Carbs 20 g
Fiber 4 g
Sugars 12 g
Protein 29 g