Chopped Yellowfin Tuna Salad with Avocado and Bacon

This colorful salad has a satisfying array of textures from crispy bacon, fatty tuna and creamy avocado. These ingredients lend an incredible amount of richness to the salad, whereas flavors of fresh dill, lemon and chopped red onion add a light and refreshing kick. Together the ingredients have so much flavor that you don’t even need dressing – a squirt of lemon (or lime) will do!

3/4 to 1 pound yellowfin tuna steak
1/4 cup finely chopped red onion
1 avocado, peeled, pitted and cut into small pieces
2 Tbs finely chopped dill or other herb
1/2 cup crumbled cooked bacon
2 Tbs lemon juice
Oil for searing

 

 

Heat a heavy skillet over high heat 2 minutes. Brush tuna with oil and sprinkle lightly with pepper. Place in the hot skillet and sear until browned on the outside, about 3 minutes per side for medium-rare, less for rare. Cool tuna; dice finely. Mix with other ingredients. Serve alone or over mixed greens.

Serves: 3-4

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About ALM Tree

Bachelor's degree in biology-chemistry; Masters in public health. Science nerd (and proud of it!). Wine-o, beer snob, and foodie! Always has a sense of humor and looks on the bright side.
This entry was posted in Corn-Free, Dairy-Free, Egg-Free, Fructose-Free, Meals Under $10, Nut-Free, Paleo/Primitive - Safe, Recipes, Soy-Free, Sugar-Free. Bookmark the permalink.

2 Responses to Chopped Yellowfin Tuna Salad with Avocado and Bacon

  1. Looks like a delicious salad.

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