Seared tuna steak with crunchy salad and avocado dressing

On this week’s Get Nourished, Zoe Bingley-Pullin shows us how to dish up a simple seared tuna steak with crunchy salad and zesty avocado dressing.

If you’re looking for a gentle way to ease into eating fish, Zoe Bingley-Pullin seared tuna with crunchy salad and avocado dressing recipe is definitely it.

“It’s creamy, buttery, soft, not fishy; in fact, it tastes a lot like tender beef,” she says.

Tuna’s versatility is not just in the cooking – it’s in the health space, too.

“It’s rich in nutrients that support skin, hair and nail health,” Zoe says, making it a deliciously healthy go-to if you’re craving some extra winter nourishment.

This simple, unfussy dish packs a flavour- and health-promoting punch.

Zoe Bingley-Pullin’s seared tuna with crunchy salad and zesty avocado dressing:


For the tuna steak:

2 x 150-200g tuna steak,

1-2 tbsp extra virgin olive oil

1 garlic clove, crushed

½ tsp lemon zest

1-2 tbsp lemon juice

Sea salt and pepper, to taste

For the avocado dressing:

1 tbsp raw honey

1 avocado, skin and seed removed

1 red chili deseeded and roughly chopped

2 tbsp apple cider vinegar

1-2 cloves garlic

1 tbsp mixed zest, (orange, lemon and lime)

¼ cup fresh mint leaves

¼ cup basil leaves

¼ cup extra virgin olive oil

2 tbsp water, if needed

For the raw vegetable salad:

1 red capsicum, deseeded, cut into 2-3 cm lengths

1 cup green beans, cut into 2-3 cm lengths

1 cup raw broccoli, cut into florets

1 cup beetroot, grated

1 cup carrot, grated

2 cups baby rocket, washed



Step 1. 

Mix tuna ingredients together in a bowl and marinate for 10 minutes.

Step 2.

While the tuna is marinating, combine all dressing ingredients in a blender and blend until smooth. Set aside until needed.

Step 3.

In a large mixing bowl, toss capsicum, beans, broccoli, beetroot, carrot and a spoonful of avocado dressing.

Step 4. 

Heat a griddle pan over medium heat. Cook tuna steaks for 2-4 minutes on each side for medium-rare.

Step 5.

To serve, plate up the tuna steaks with a handful of rocket leaves, some crunchy salad and the avocado dressing.

Drizzle with a little extra-virgin olive oil and enjoy!


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