Total Time
Prep 15 mins
Cook 0 mins

This recipe is from Seafood Oregon

Ingredients Nutrition


  1. Whisk together lime rind and juice, olive oil, honey, cumin, salt and red-pepper seasoning in medium-size bowl until blended.
  2. Pit and peel avocado. Cube. Add to dressing. Toss to prevent.discoloring.
  3. Flake tuna into bowl with the avocado and dressing.
  4. Add red pepper, water chestnuts, and cilantro to tuna. Toss to combine.
  5. Serve chilled over bed of lettuce or use as a sandwich filling.
Most Helpful

Loved this! I cut down the cumin by about half and used onion instead of water chestnuts (which I didn't have). CCQ Culinary Quest 2014

Linky September 11, 2014

Very tasty. I didn't have water chestnuts so used some sliced English cucumber for crunch. Made for CQ 14.

sheepdoc September 06, 2014

Intriguing fusion recipe, I loved it! However, the lime-cumin taste was quite pronounced, so I would also serve a "regular" tuna fish salad as an alternate for guests. I liked the omission of mayonnaise. My salad might have held a molded shape better if I had let it chill in the refrigerator (but I was hungry and curious), or if I had cut the avocado in smaller cubes (I tried to cut the avocado quickly to prevent browning.) Thankfully, I remembered to look for a black-skinned avocado with just a little give, so my avocado was at its peak, and came out of the shell easily with an over-sized tablespoon. Thank you for posting a recipe I couldn't resist! Made for Please Review My Recipe tag game.

KateL June 24, 2012