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Chargrilled tuna with avocado and coconut salad
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Prep Time:
3 minutes
Cook Time:
7 minutes
Total Time:
10 minutes
Creamy avocado enhances nutritious tuna salad.
Ingredients:
  • 4 x 150g tuna steaks
  • 36.40 gm olive oil
  • 42.00 gm soy sauce
  • 3 vine-ripened tomatoes, seeds removed, chopped
  • 1 red onion, thinly sliced
  • 1 large avocado, fresh chopped
  • 15g coconut flakes
  • 1 bunch coriander, leaves picked
  • Juice of 1 lime
Instructions:
  • Heat up your chargrill pan until sizzling. Pat dry tuna steaks and brush with oil and soy sauce. Season with pepper. Cook each side for 1 minute and each edge for 10 seconds until seared but rare in the center. Let it rest covered with foil for 5 minutes before serving.
  • Mix all the remaining ingredients in a bowl and toss them together.
  • Mix all the dressing ingredients in a bowl, season to taste, and gently drizzle over the salad.
  • Cut the tuna against the grain and plate it alongside the salad.

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