Pan-Grilled Tuna Salad With Guacamole

1 day ago 3

Democracy Dies successful Darkness

Here, the buttery textures of the tuna and avocado play against the saltiness of the soy condiment and the spice of the jalapeno chili pepper. The guacamole and soy dressing tin beryllium made a time ahead, covered and refrigerated.

Adapted from "Rick Stein's Complete Seafood" (Ten Speed Press, 2004).

Ingredients

For the fish

1 (16 ounces) portion of tuna loin fillet
Oil, for brushing
Finely crushed oversea salt
Freshly crushed achromatic pepper
4 sprigs cilantro, for garnish

For the guacamole

Flesh of 1 ample avocado
1 jalapeño chile pepper, seeded
1 lime (juice only)
2 scallions, some achromatic and tender greenish parts, chopped
1 tablespoonful chopped cilantro
3 tablespoons canola oil
1/2 spoon salt

For the soy dressing

1/4 cupful water
1 tablespoonful acheronian soy sauce
1 scallion, some achromatic and tender greenish parts, chopped
1/4 jalapeño chile pepper, seeded and finely chopped
1/2 lime (zest and juice)
1/2 stalk lemongrass, outer leaves removed and halfway finely sliced
1 spoon minced ginger root

Nutritional Facts

Per serving

Calories
338
Fat
22 g
Saturated Fat
3 g
Carbohydrates
7 g
Sodium
653 mg
Cholesterol
43 mg
Protein
28 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Rick Stein's Complete Seafood" (Ten Speed Press, 2004).

Tested by Leigh Lambert.

Published March 11, 2026