Healthy Avocado Tuna Salad
Looking for a quick,no-fuss, healthy tuna salad? Look no further! I found some fresh yellowfin tuna at the store earlier this week, and I decided to make it for lunch that day. I didn't have a lot of time, but this was done in about 15 minutes - you can't beat that! I've been craving tuna salad, but I cannot eat mayo (and don't really love it), so I wanted to come up with a healthier, cleaner version. Success! This would be great on its own, on a salad, or on a tuna melt - yum! I think that'll be my next use of it. Enjoy!
1 tuna steak (fresh is how I roll)
dash of lemon pepper
1/2 lemon, juiced + 1/2 tsp for the avocado mash
salt and pepper, to taste
1 tb oil (whichever is your preference, but something that can cook at higher temperatures)
~2 tb tomato, chopped
1 tb capers, rinsed and drained
fresh parsley or cilantro, for garnish (optional)
In a saute pan, heat 1 tb oil. Season the tuna steak with a dash of lemon pepper and salt on each side. Sear on each side over medium-high heat for approximately 2 minutes per side (depending on the thickness of the tuna - mine was on the thinner side). My preference is to have the tuna still be light pink inside. Set aside and let cool for a couple of minutes. In the meantime, mash the avocado with the tomatoes, a small squeeze of the lemon (1/2 tsp or so), and a dash of salt. I left this chunky, but somewhat mashed together. Mix the tuna with the rest of the lemon juice, the avocado mash, capers, and any additional salt or pepper to taste (if necessary). Top with fresh parsley or cilantro and enjoy!