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Grilled Tuna and Avocado Bruschetta

Fresh tuna is worth the splurge every now and then. It’s a delicious, heart-healthy treat, especially when paired with avocado.

Serves 4
Ready in 35 mins
Prep time 27 mins
Cooking time 8 mins
1015 calories per serving


> 1 red onion
> 12 oz mixed cherry tomatoes
> 2 avocados
> 1 lime
> 5 tbsp olive oil
> 1/2 cup cilantro
> 1 loaf unsliced country bread
> 1 lb  tuna steaks
> 2 tbsp mayonnaise
> 2 cups arugula


Finely chop the onion and place in a bowl. Quarter the tomatoes and add to the onion.
Cut the avocados in half, remove the pit and use a spoon to scoop out the flesh.
Dice the avocado and add to the onion and tomatoes.
Zest and juice the lime. Mix the zest, juice and 2 tbsp of the olive oil with the onion, tomato and avocado.
Coarsely chop the cilantro and add to the avocado salad. Add salt and pepper.
Heat a grill pan. Cut the bread into 8 slices and brush both sides with olive oil (you’ll use about 2 tbsp). Grill the bread for 3 min., turning once.
Carefully clean the grill pan. Brush the remaining olive oil on the tuna and sprinkle with salt and pepper.
Grill the tuna steaks for 5 min., flipping once.
Spread mayonnaise on the grilled bread and top with arugula. Cut the tuna into strips and place over the arugula.
Add one spoonful of avocado salad to each slice of bread and serve the rest on the side.


You can use frozen tuna steaks instead of fresh.

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