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🥗 Tuna Sesame Salad with Avocado and Pomegranate
668 kcal · 30 min · 4 servings
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Ingredients
- 150 g Iceberg lettuce (0.5 Iceberg lettuces)
- 1 Radicchio
- 1 red onion
- 1 pomegranate
- 20 g cilantro (1 bunch)
- 1 avocado
- 600 g MSC-certified tuna fillet (4 tuna fillets)
- salt
- pepper
- 60 g sesame seeds (4 tbsp)
- 2 tbsp olive oil
- 1 lime
- 3 tbsp sesame oil
Instructions
- 1. Wash the salad greens thoroughly.
- 2. Shake the salad greens dry.
- 3. Tear the salad greens into bite-sized pieces.
- 4. Peel the onion.
- 5. Halve the onion.
- 6. Slice the onion into thin strips.
- 7. Halve the pomegranate fruit.
- 8. Remove the seeds from the pomegranate half.
- 9. Wash the coriander.
- 10. Shake the coriander dry.
- 11. Pluck the coriander leaves off the stems.
- 12. Finely chop the coriander leaves.
- 13. Halve the avocado.
- 14. Remove the pit of the avocado.
- 15. Scoop the flesh out of the skin.
- 16. Slice the avocado flesh into thin slices.
- 17. Rinse the tuna fillets.
- 18. Pat the tuna fillets dry.
- 19. Cut the tuna into cubes.
- 20. Season the tuna cubes with salt.
- 21. Season the tuna cubes with pepper.
- 22. Coat the tuna cubes in sesame seeds.
- 23. Heat the olive oil in a pan.
- 24. Fry the tuna cubes until golden brown over medium heat.
- 25. Turn the tuna occasionally while frying.
- 26. Fry the tuna for 5 to 6 minutes.
- 27. Distribute the salad onto four plates.
- 28. Place the avocado slices on the salad.
- 29. Halve the lime.
- 30. Squeeze the juice from the lime.
- 31. Place the tuna cubes on the salad.
- 32. Season the tuna again with salt.
- 33. Season the tuna again with pepper.
- 34. Sprinkle the onion strips over the salad.
- 35. Sprinkle the pomegranate seeds over the salad.
- 36. Sprinkle the chopped coriander over the salad.
- 37. Drizzle the dish with sesame oil.
- 38. Drizzle the dish with lime juice.
- 39. Serve the salad.
Nutrition per serving
- kcal: 668
- Protein: 38 g · Fett/Fat: 50 g · Carbs: 16 g