Tuna and avocado sushi salad

Adam Liaw
Tuna and avocado sushi salad.
Tuna and avocado sushi salad. Photo: William Meppem

Sushi without rice, in salad form. It's sure to be a winner.


• 400g tuna steaks

• 1 tsp vegetable oil

• 200g mixed baby leaves

• 1 Lebanese cucumber, peeled and sliced

• 1 cup mixed cherry tomatoes, halved

• 4 spring onions, finely sliced

• 2 ripe avocados, sliced

• 2 tbsp toasted sesame seeds (a mixture of black and white)

• 1 sheet nori

Soy and sesame dressing

• 1 tsp caster sugar

• 1 tsp soy sauce

• 2 tsp sesame oil

• 2 tsp extra virgin olive oil

• 2 tsp rice vinegar


For the dressing, whisk together the ingredients. Set aside. Cut the tuna steaks into 5cm-wide strips. Heat a frying pan over medium heat until hot, then add the oil. Season the tuna well with salt and pepper and fry on all sides for just 30 seconds a side. Set aside to cool slightly, then slice into ½ cm strips. 

Toss together leaves, cucumber, tomatoes and spring onions. Top with the avocado, tuna and sesame seeds. Wave the nori over an open gas flame for a few seconds until it becomes brittle, then crumble over the salad. Serve with the dressing on the side. 

Adam's tip I always make sure a salad dressing contains a salty or savoury ingredient, such as a lug of soy sauce or fish sauce, or a good pinch of salt. The oil in the dressing will help stop the salt from wilting any leaves in the salad.