Yellowfin Tuna with Cucumber Salad and Avocado Puree


After eating chicken for both lunch and dinner, as well as snacks, day in and day out, we often get sick of it. Duh! Who wouldn’t? This dish is not only super easy to make but is so light and delicious it’ll leave you wanting more. Not to mention, the visual presentation will leave you looking like a champ in the kitchen. Love sushi? Stay home and make your honey this for dinner.

When shopping for fresh fish, always choose a fishmonger or seafood market you trust. Fish is nothing to play around with. It should never ever smell “fishy”; if it does, back away from the fish. You’ll see different types of tuna at various market prices, depending on where you go. The choice is yours, so long as it’s fresh.

For the following recipes, I used measurements based on Steve’s and my macro-nutrients requirements: 8oz protein for him and 4 oz for me. These could easily be changed to fit your needs or be divided and made into 4 appetizer sized portions. Use this a guideline and go from there!

What You Will Need:

For Tuna:

  • 12 ounces fresh Ahi or Yellowfin Tuna, diced into 1/4″ cubes
  • 1 tsp sesame oil

For Salad:

  • 1/2 of a seedless cucumber, diced into 1/4″ cubes
  • 1 mango, 1/4″ dices
  • 1/4 C finely chopped red bell pepper
  • 1/8 C finely chopped red onion
  • 1 TBSP sweet chile sauce
  • Freshly grated ginger
  • Fresh Cilantro

Avocado Puree:

  • 1 medium Haas avocado
  • fresh lime or splash of rice wine vinegar

Begin by rinsing the tuna and patting dry with paper towel.  With a very sharp knife, begin slicing tuna against the grain, wiping your knife clean in between slices.  Cutting against the grain will allow the tuna to remain in tact and give you a cleaner dice.  Do not saw the knife through the tuna; slice down and draw the knife back through the fish, towards you in one smooth motion.  Once sliced, cut into strips, then cubes.  Place tuna in a small, non-reactive bowl and gently toss with sesame oil. Season with kosher or sea salt to taste.  Cover and refrigerate.

Cutting a mango is quite simple.  Inside the mango is a flat, oblong pit in the center of it.  The goal is to cut along the sides of the pit to separate it from the flesh.

1)Begin by holding the mango upright with one hand, stem side down.  With a sharp knife in the other hand, cut from the top of the mango, down one side of the pit.  You’ll be able to feel if you’ve reached the pit, it’s much firmer than the flesh and will be difficult to slice through.  If you’ve reached it, no worries, pull the knife back out and move it away from the center as you slice down. Repeat with the other side.

2) Take one of the mango halves and cut it lengthwise then crosswise into 1/4″ sections, making sure to not cut through the skin.

3) Once you’ve made the cuts, you may or may not be able to just peel the segments right off the skin with your fingers.  If you can’t, use a small pairing knife to cut away the pieces from the peel.

4) Lastly, trim the peel from the pit using the pairing knife and cut away any flesh from the pit that you can. Never let any delicious mango goodness go to waste.  If you’re like me, you’ll probably find yourself eating the extra mango right from the pit like an apple. ;)

Now that you’ve tackled cutting the mango, gently toss all salad fruits and vegetables in a bowl to combine.  Using the fine side of a box grater or microplane, finely grate the fresh ginger directly into the bowl. I love ginger, so I typically will add at least an 1″ of it. Oh, and you don’t have to peel it.  Just scrub it clean; it’ll be grated so finely that you won’t even know it’s there.  If you are partial to peeling, use the edge of a spoon and peel it towards you. Easy-peasy.  Add in the chile sauce and as little or as much chopped fresh cilantro as you’d like (cilantro may be left out if you’re not a fan).  Season with kosher salt to taste.  Gently toss together and set aside.

The avocado puree couldn’t be more simple. Scoop out the avocado into a small bowl and squeeze half of a lime or about a teaspoon of rice wine vinegar, if you have that on hand.  Using a fork or potato masher, begin smashing the avocado until smooth and creamy.  Season with kosher salt to taste.

To plate, spread about half of the avocado puree on plate, where you want the tuna to go.  Arrange tuna on top of puree.  Next to the tuna, I like to arrange the salad so it’s nice and pretty.  Maybe even decorating with a little Sriracha.  Dress it up and play with it.  We eat with our eyes first!  Eat & enjoy!

nutritional facts for 4 ounce portion of tuna:
calories: 312• fat: 12g • carbs: 25g • protein: 28g

*For 8 ounces: calories: 432 • fat: 13g • carbs: 25g • protein: 54g


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