Chargrilled tuna with avocado and coconut salad

Chargrilled tuna with avocado and coconut salad
  • 0:03 Prep
  • 0:07 Cook
  • 4 Servings
  • Capable cooks

In-season avocado, with its nutty flavour and creamy texture, is right at home in this healthy tuna salad.

Featured in
Easy lunch recipes, Quick meals


  • 4 x 150g tuna steaks
  • 1 tablespoon olive oil
  • 1 tablespoon soy sauce
  • 3 vine-ripened tomatoes, seeds removed, chopped
  • 1 red onion, thinly sliced
  • 1 large avocado, fresh chopped
  • 1/3 cup (15g) coconut flakes
  • 1 bunch coriander, leaves picked


  • 1 tablespoon soy sauce
  • Juice of 1 lime
  • 1 tablespoon olive oil


  • Step 1
    Preheat chargrill pan over high heat. Pat tuna steaks dry with paper towel then brush over oil and soy sauce. Season with pepper and cook for 1 minute each side, then 10 seconds on each edge, or until seared but still rare in the centre. Set aside to rest, loosely covered with foil, for 5 minutes.
  • Step 2
    To make the salad, combine the remaining ingredients in a bowl and toss to combine.
  • Step 3
    For the dressing, combine all the ingredients in a bowl, then season and drizzle over salad.
  • Step 4
    Slice tuna against the grain and serve with the salad.

  • Author: Warren Mendes
  • Image credit: Jeremy Simons
  • Publication:



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