Beachside Tuna and Avocado Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Fresh tuna chunks mixed with creamy avocado and citrus vinaigrette, finished with a sprinkle of sea salt for a seaside-inspired meal. This mediterranean-inspired salads ready in about 15 minutes pairs Yellowfin tuna, medium Avocado, Lime into a side that holds its own next to almost any main — bright, balanced, and quick enough to slot into a weeknight plate. Each serving lands at about 280 calories and feeds 2, so it slots cleanly next to roasted proteins, grain bowls, or weeknight mains. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 oz Yellowfin tuna
• 1 medium Avocado
• 1 Lime
• 2 tbsp Red onion
• 2 tbsp Olive oil
• 1/4 tsp Sea salt

Instructions

1. Step 1: Pat the tuna steak dry with paper towels and season lightly with 1/8 tsp sea salt. Heat a cast-iron skillet over high heat until smoking, then sear tuna for 1 minute per side for medium-rare, then let rest 2 minutes before slicing into 1/4-inch cubes.
2. Step 2: Dice avocado and red onion, then toss with 1 tbsp lime juice, 1 tbsp olive oil, and 1/4 tsp sea salt in a bowl.
3. Step 3: Gently fold in the seared tuna cubes and remaining lime juice until evenly distributed. Check seasoning and add a pinch more sea salt if needed.
4. Step 4: Chill for 10 minutes to let flavors meld, then serve chilled in a shallow bowl.