Easy Homemade Tuna Salad

This isn’t your typical deli-style tuna salad. Made with fresh, seared tuna steak, creamy avocado, and a bright lime-soy vinaigrette with a kick of wasabi, this dish is equal parts nourishing and bold. Whether served as a light lunch or a shareable appetizer, it brings a satisfying blend of textures and flavors plus heart-healthy fats and lean protein.

Ingredients

• 2 pounds very fresh tuna steak, cut 1-inch thick

• 4 tablespoons olive oil, plus extra for brushing

• 2½ teaspoons kosher salt, plus more for sprinkling

• ½ teaspoon coarsely ground black pepper, plus more for sprinkling

• Zest of 2 limes

• 1 teaspoon wasabi powder

• 6 tablespoons freshly squeezed lime juice (from about 3 limes)

• 2 teaspoons soy sauce

• 10 dashes hot sauce (such as Tabasco)

• 1 to 2 ripe Hass avocados, medium diced

• ¼ cup minced scallions (white and green parts)

• ¼ cup small-diced red onion

Instructions

1. Sear the Tuna
   Brush the tuna steaks with olive oil and sprinkle both sides with kosher salt and pepper. Heat a sauté pan over high heat until very hot. Sear the tuna for only 1 minute per side you want the interior rare. Remove from heat and set aside on a platter to cool.

2. Make the Vinaigrette
   In a small bowl, whisk together the 4 tablespoons olive oil, ½ teaspoon salt, ½ teaspoon black pepper, lime zest, wasabi powder, lime juice, soy sauce, and hot sauce. Add the diced avocado and toss gently to coat.

3. Assemble the Salad
   Cut the seared tuna into bite-sized chunks and place in a large bowl. Add the minced scallions and red onion. Pour the vinaigrette-avocado mixture over the tuna and gently mix until evenly coated.

4. Serve Immediately
   Serve the salad fresh for best texture and flavor. It's great on its own, over mixed greens, or with crisp lettuce cups.

Why You'll Love It

This dish is rich in omega-3 fatty acids, antioxidants, and vitamin C, offering both flavor and nutritional balance. It’s a great low-carb, high-protein meal that feels indulgent but fuels your body.

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