A fresh, filling tuna and avocado salad at 269 calories. Grilled tuna over crisp celery and radish with a tangy dressing.
This Fresh Tuna and Avocado Salad brings together grilled tuna, creamy avocado, and crisp celery and radish in a light, satisfying combination finished with a bright Lime Dill Dressing. At 269 calories and 5 WW Classic Points per serving, it makes an excellent lunch or a light dinner that leaves you genuinely full without feeling heavy.
Recipe Info
Serves: 6 | Prep Time: 15 minutes | Cook Time: 10 minutes | Calories per serving: ~269
Nutrition per Serving (Estimated)
Protein: 34.6g | Fat: 12.3g | Carbohydrates: 7g | Fiber: 2.1g
WW Classic Points: Approximately 5 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 675g / 1.5 lb fresh tuna steaks
- Butter, for basting
- 1 large avocado, stoned, peeled, and cubed
- 2 celery sticks, chopped
- 6 radishes, sliced
- 1 tablespoon fresh lemon juice
- 1 tablespoon tarragon vinegar
- 1/2 small onion, peeled and chopped
- 1/4 teaspoon cayenne pepper
- Salt, to taste
- 1 recipe Lime Dill Dressing (or a store-bought light lime dressing)
Instructions
- Grill the tuna. Heat the grill to its highest setting. Grill the tuna steaks for 5 minutes per side, basting lightly with butter if needed to prevent drying out.
- Combine the salad base. While the tuna cooks, toss the avocado, celery, radishes, lemon juice, tarragon vinegar, onion, cayenne, and salt together in a medium bowl until well combined.
- Dress and plate. Drizzle the salad mixture with the Lime Dill Dressing and divide evenly between 6 plates.
- Add the tuna. Slice the grilled tuna into strips and arrange across the top of each plate of salad. Serve immediately.
Serving Suggestions
- Serve with a slice of crusty whole-grain bread for a more filling lunch
- Pair with a chilled glass of dry white wine for an elegant warm-weather meal
- A scattering of toasted sunflower seeds adds extra crunch and texture
- Serve over a bed of mixed greens for extra volume without added calories
- Offer additional lime wedges at the table for those who like extra acidity
Tips and Variations
- Fresh, high-quality tuna is worth seeking out here, as the grilling time is short and the flavor of the fish takes center stage.
- Watch the tuna closely on the grill. Five minutes per side gives a medium result; reduce slightly for a more rare center.
- Choose a ripe but firm avocado so it holds its shape when cubed and tossed with the other ingredients.
- The tarragon vinegar adds a distinctive, slightly anise-like note. White wine vinegar can substitute if unavailable.
- This salad is best assembled just before serving, as the avocado will begin to brown if left too long.
Why This Recipe Works
Grilling the tuna at high heat develops a flavorful crust while keeping the interior tender and juicy. The combination of creamy avocado with crisp celery and peppery radish gives the salad genuine textural interest, while the cayenne pepper and tarragon vinegar in the base keep every bite lively. Finished with a bright, tangy Lime Dill Dressing, this salad delivers a satisfying balance of protein, healthy fat, and fresh vegetables that keeps you full for hours.
Storage
Best assembled and eaten the day it is made, as the avocado will brown on standing. If needed, store the components separately in airtight containers in the refrigerator for up to 1 day and assemble just before serving.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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