Chopped tuna salad with avocado

  • 2 Recipe - persons
  • Recipe - time: 30 minutes
  • Recipe - difficulty

Recipe - ingredients

  • For the ponzu sauce
  • 2/3 cup fresh lemon juice
  • 1/4 cup rice vinegar
  • 1/3 cup fresh lime juice
  • 1 cup good-quality soy sauce
  • 1/4 cup mirin
  • 1/2 cup (about 1/4 ounce) dried bonito flakes
  • Pinch of cayenne
  • For the salad
  • 1 large cucumber in small rings, take oud the seeds
  • 2 spring onions, chopped in small pieces
  • 1 red onion, cut in rings
  • 1 avocado, cut in cubes
  • a chunk of fresh ginger, grated
  • 2 tea spoons sesame seeds
  • 300 gram of MSC tuna, cut in cubes
  • a bit of lime zest
  • a few sprigs of fresh coriander

Recipe - how do you make it


I am in the Maldives! And it is here on the indian ocean where the fishermen catch fantastic MSC certified sustainable skipjack tuna by pole & line. With this tuna I am making a roughly chopped fresh tuna salad! The recipe also works well with tinned tuna.

Recipe - steps

  • 1 To make the ponzu sauce mix 2/3 cup fresh lemon juice, 1/3 cup fresh lime juice, 1/4 cup rice vinegar, 1 cup good-quality soy sauce, 1/4 cup mirin, 1/2 cup dried bonito flakes and a pinch of cayenne. Let it rest for at least 2 hours and after strain before using it.
  • 2 Cut the cucumber in half, take out the seeds with a spoon and cut into small rings. Add it to two bowls.
  • 3 Take of the ends of the spring onions and cut it diagonal in rings and add to the bowls.
  • 4 Cut the red onion in half, peel it and cut it in rings. Keep a few pieces aside for the decoration later on.
  • 5 Cut the avocado in small cubes and add to your bowl.
  • 6 Peel the piece of ginger and grate it in the salad.
  • 7 Cut the sustainable tuna into cubes and add to the salad.
  • 8 Season the salad with one teaspoon of sesame seeds and one tablespoon of ponzu per person.
  • 9 Add a bit of lime zest and a few sprigs of coriander on top and voila, your chopped tuna salad with avocado is done! Enjoy.