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Tuna Steak with Tomato, Cucumber and Avocado Salad

I know some people are put off by Tuna, but that’s usually because they have only ever tasted it from a can. Canned is ok to eat, but when it comes to what will we get out of it, fresh wins every time! There is over 1000mg more of Omega 3 fatty acid in fresh tuna! And it’s the Omega 3 that we so desperately need more of in our day to day diets and is known to be a seriously strong anti-inflammatory which is essential when it comes to your heart health.

Recipe by Alison Quinn
Serves - 2
Prep. Time - 20
Cooking Time - 5
DF GF

Ingredients

  • Tuna Steak x 2
  • 1 avocado- cut into small pieces
  • ½ cucumber – cut into small pieces
  • 1 large tomato – cut into small pieces
  • Olive Oil
  • 3 Tablespoons of coriander- chopped
  • 3 Tablespoons of lime juice
  • Salt & Pepper to season

Method

  • In a bowl, mix together 2 tablespoons of coriander and 2 tablespoons of lime juice
  • Add salt and pepper to season and add the Tuna steaks- leave to marinade for around 20 minutes.
  • Meanwhile mix together in a bowl the avocado, cucumber and tomato, drizzle of olive oil, the remaining coriander and lime juice.
  • Set aside allowing the ingredients to set.
  • Then, place the Tuna steaks into a pre-heated pan over a high heat and allow to cook for 2-3 minutes each side (depending on how well you like your tuna steak to be cooked).
  • Once cooked, remove from the heat and allow to rest for a couple of minutes whilst you plate your salad up .
  • Serve tuna with salad on the side.
  • Eat & Enjoy!

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