For a delicious appetizer or side dish, make an avocado cucumber salad. It can be made ahead of time. You can serve the salad with sliced chicken or fish. It can be served with any type of meat. Alternatively, you can serve it with seafood like tuna. It’s easy to make and goes well with almost any type of dish. And this Grilled Tuna Steak with Avocado Cucumber Salad tastes great too! When it comes to food, a salad can be a great option for a midweek meal or potluck.
Grilled Tuna Steak with Avocado Cucumber Salad Recipes
Grilled Tuna Steak with Avocado Cucumber Salad
- Coat the tuna steak with BBQ sauce, salt, and pepper.
- In a grilling pan, add the peanut oil.
- Fry the tuna steak for 4 minutes per side.
- Add to a serving plate. Combine the parsley, apple cider vinegar, salt, pepper, chili flakes, avocado, cucumber and tomato.
- Mix well. Serve with the tuna.
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This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.
Alternative Method: Baked Tuna Steak with Avocado Cucumber Salad
- 2 tuna steaks (6-8 ounces each)
- 2 ripe avocados, sliced
- 1 cucumber, thinly sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and black pepper, to taste
- Fresh lemon juice, for drizzling
- Fresh dill, for garnish
- Preheat your oven to 375°F (190°C).
- In a baking dish, place the tuna steaks, and drizzle with olive oil.
- Sprinkle the minced garlic over the tuna steaks evenly.
- Season the tuna with salt and black pepper to taste.
- Add the avocado and cucumber slices around the tuna steaks in the baking dish.
- Drizzle a bit of fresh lemon juice over the entire dish.
- Bake in the preheated oven for about 15-20 minutes, or until the tuna reaches your preferred level of doneness.
- Remove the dish from the oven, garnish with fresh dill, and serve your Baked Tuna Steak with Avocado Cucumber Salad. Enjoy a delightful, oven-baked version of this dish!
Tips for making Grilled Tuna Steak with Avocado Cucumber Salad
- Tuna Selection: Opt for fresh, high-quality tuna steaks. The freshness of the tuna is key to the overall taste.
- Balanced Seasoning: Season the tuna generously but mindfully. A balance of salt, pepper, and olive oil brings out the best in this dish.
- Avocado Timing: Add avocado slices towards the end of the baking time. They’re delicate and require minimal cooking to maintain their creamy texture.
- Oven Temperature: Ensure your oven is preheated to the right temperature. This consistency is crucial to achieving the desired level of doneness.
- Watch Closely: Keep a close eye on the baking process, as cooking times may vary based on the thickness of your tuna steaks and the peculiarities of your oven. Achieving that perfect level of doneness is the goal.
- Fresh Herb Garnish: Sprinkle fresh dill, chives, or parsley over the dish for a burst of herbal freshness.
- Citrus Drizzle: A drizzle of fresh lemon or lime juice adds a zesty and tangy element to the flavors.
- Crusty Bread: Serve with a slice of warm, crusty bread or a baguette to soak up the delightful juices.
- Quinoa or Couscous: A bed of quinoa or couscous provides a hearty base for the tuna and salad.
- Mixed Greens: For a lighter option, serve on a bed of mixed greens with a light vinaigrette for a refreshing salad.
FAQs about Grilled Tuna Steak with Avocado Cucumber Salad
I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.