This light, refreshing and filling Tuna Cucumber Avocado Salad is a versatile dish that’s gluten free and dairy free
This recipe is one I created a few years ago, took pictures of, then forgot about and realized I didn’t have exact measurements. Bah!
It’s also one that I did not feel sad about making again (and again if needed).
It’s light and refreshing and filling.
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It’s also quite versatile. Serve it with chips for a dip. Serve it over eggs as a salsa. Serve it over lettuce for a salad. Serve it between bread for a sandwich. Eat from straight from the bowl.
It makes a big bowl of salad, so you can keep it in the fridge for a few days to snack on.
Since it’s seafood, I wouldn’t recommend keeping it longer than 3 days (if your fish is really fresh).
I feel like seafood is best only when it is super fresh.
The lime juice will do a little preserving, but I feel better to go ahead and eat it before it becomes iffy.
Luckily, you won’t have much trouble with that. It’s too delicious to save or wait until later to enjoy!
Tuna Cucumber Avocado Salad
- 1 tablespoon oil avocado or olive oil
- 2 tablespoon sesame seeds
- 12 ounces fresh tuna
- 1/4 teaspoon salt
- 1 cup cucumber 1/2 large cucumber
- 1 cup avocado 1 avocado
- 2 tablespoons lime juice
- 1/4 cup green onion chopped, or yellow onion
- 1/2 teaspoon ginger grated
- 1 clove garlic minced
- Heat oil in a large skillet over medium-high/high heat.
- Sprinkle one side of the tuna with salt. Press one tablespoon sesame seeds onto that side. Flip and press remaining tablespoon of sesame seeds on the other side.
- Add the tuna to the hot skillet. Cook for 4-6 minutes per side, depending on how thick your tuna is and how done you like your tuna. Transfer to a plate to cool.
- Meanwhile, toss together cucumber, avocado, lime juice, onion, ginger, and garlic in a large glass or plastic bowl.
- When the tuna has cooled slightly, chop against the grain and toss into the avocado-cucumber mixture. Enjoy!
- Keep tightly covered in the fridge for up to 3 days