Grilled Avocado & Albacore Tuna Salad
(Cover photo courtesy of NaturesClassic.com)
Whether you’re a bonafide fisherman or just enjoy chicken of the sea now and then, this fresh and filling salad is sure to satisfy. Forget chopping and dicing, this salad keeps it simple with just a few ingredients, so you can spend your time on what counts: The dressing!
This recipe will make a generous amount of dressing that can be used for any salad or fish you like, as a dip for vegetables, or even a spread for wraps and sandwiches! Enjoy.
- 2 whole medium size ripe Haas avocados, peeled and pitted
- 1 cup thawed Green Garbanzo Beans
- 1 whole jalapeno
- 1/8 cup fresh basil
- 1/8 cup fresh chives
- 1 cup extra virgin olive oil
- ¼ cup Greek yogurt, low fat sour cream or low fat yogurt
- Zest and juice of 1 lime
- Zest and juice of 1 lemon
- 1 tbsp honey
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 2-3 handfuls of greens (romaine, spinach, or kale work great)
- 1/4 cup Green Garbanzo Beans
- 1 Albacore tuna steak
- 1/2 avocado
- 1 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tsp sea salt
- 1 tsp pepper
- Set oven to 350 degrees.
- Remove stem and seeds from jalepeno and roast on a baking sheet for 20 minutes. Remove jalepeno from the oven.
- Use a fine grater to zest the skin of your lemon and lime.
- Add jalapeno, lime and lemon zest, and remaining ingredients into a blender, and blend into a puree (soft creamy paste).
- Adjust seasoning with sea salt and pepper to taste.
- Serve on your salad. Store remaining in the fridge for up to 5 days.
- On the grill over high heat, place half an avocado until browned on the flat side. Remove from heat and set aside.
- Season the tuna steaks with olive oil, salt and pepper. On the same grill or in a sauté pan over high heat, sear the tuna on both sides until browned, to desired doneness. Slice tuna steak into 1/4 inch wide strips.
- To build your salad, toss your chosen fresh salad greens into a bowl to serve, place the sliced albacore tuna on top, garnish with some green garbanzo bean spread, add half a grilled avocado, toss some green garbanzos on top and drizzle with some extra virgin olive oil, a squeeze of fresh lemon and some sea salt.
Click to watch a video demonstration:
About Chef Ned Bell: Farms, lakes and oceans to table is an essential mandate of Chef Ned Bell. As the founder of Chefs for Oceans, Chef Bell is on a mission to create a movement which, within the next 10 years, allows every Canadian to easily and readily access sustainable seafood for themselves and their families. He believes that food doesn’t need to be complicated, but it is important to know where it comes from. When the apron is off, Ned can be found running local trails, cycling and spending time with family.