Tuna And Avocado Salad Food

TUNA AND AVOCADO SALAD

Steps:

• Mix avocados, tuna, tomato, jalapeno pepper, and white onion together in a bowl; season with salt.

TUNA SALAD

Steps:

• Brush the tuna steaks with olive oil, and sprinkle with salt and pepper. Place the tuna steaks in a very hot saute pan and cook for only 1 minute on each side. Set aside on a platter.
• Meanwhile, in a small bowl, combine the olive oil, salt, pepper, lime zest, wasabi, lime juice, soy sauce and hot sauce. Add the avocados to the vinaigrette.
• Cut the tuna in chunks and place it in a large bowl. Add the scallions and red onion and mix well. Pour the vinaigrette mixture over the tuna and carefully mix.

TUNA AND AVOCADO SALAD

Steps:

• Peel eggs and mash really well with a fork (more or less mince them).
• Peel, pit, and cube the ripe avocado, then place in bowl.
• Add the fresh lemon juice (helps keep the avocado from discoloring) and mash really well with a fork.
• Mix the egg mixture together with the avocado mixture and stir well.
• Drain water from tuna and mix with onions, avocado/egg mixture, dill relish, salt, hot sauce, and mayonnaise.
• Serve over lettuce.

SEARED TUNA & AVOCADO ROLLS

Steps:

• Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
• In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
• Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
• Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
• Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

AVOCADO TUNA SALAD

Steps:

• Cut avocado in half, scoop out the flesh into a large bowl, and mash avocado with the back of a fork or potato masher. Add tuna, apple, onion, celery, toasted walnuts, mayonnaise, pickle juice, dill, Dijon mustard, cumin, salt, and pepper; mix well.

TUNA AND AVOCADO SALAD

Steps:

• Mash eggs with regular fork.
• Cut avocado in half, remove seed, and scoop out pulp.
• Place pulp in bowl and squeeze juice from 1/2 lemon to prevent discoloring.
• Mash pulp with fork.
• Mix eggs and pulp well.
• In separate bowl mix tuna, onions, and mayonnaise.
• Add tuna mixture to eggs and avocado,.
• Serve over lettuce with two tomato wedges on opposite sides of the plate.

TUNA AVOCADO SALAD

Steps:

• Scoop out avocado contents and place in a bowl. Set aside shells.
• Mix in tuna, tomatoes, cilantro, pepper, chili powder, and salt. Divide mixture between shells to serve.

CILANTRO-AVOCADO TUNA SALAD SANDWICHES

Steps:

• In a small bowl, mix the first 7 ingredients. Spread tuna mixture over 4 slices of bread; top with cheese, avocado and remaining bread. Serve immediately.

AVOCADO, TUNA, AND TOMATO SALAD

Steps:

• Split avocado. Save skins and discard pit. Scoop contents into a bowl; slightly mash.
• Mix mashed avocado, tuna, tomato, feta cheese, jalapeno pepper, green onion, feta cheese, garlic, cilantro, lime juice, salt, and pepper together in a bowl.
• Scoop mixture back into reserved avocado skins and serve immediately or chill until serving.