Seared Tuna with Watercress and Peruvian Avocado

Seared Tuna with Watercress and Peruvian Avocado

Recipe by Avocados from Peru


Lightly season the tuna with salt and pepper and coat with sesame seeds on all sides. Shake lightly to remove the excess. In a skillet, heat 2 tablespoons of oil and sear the tuna, 3 minutes per side. Remove from heat and cut into ¼-inch slices.

To make the vinaigrette, in a small bowl, mix the remaining olive oil, along with the balsamic vinegar and lime juice. Season with salt and pepper and whisk vigorously. Set aside.

To make the salad, in a medium bowl, toss the avocado, watercress, red onion, and red pepper.

Place the salad on serving plates, arrange the tuna and drizzle with the vinaigrette.


Difficulty level: medium



Prep Time

15 minutes


2 pieces fresh tuna, 4 ounces each Salt and pepper

½ cup mixed black and white sesame seeds

6 tablespoons olive oil

2 tablespoons balsamic vinegar Juice of ½ lime

1 Peruvian avocado, pitted, peeled, and sliced

1 cup watercress

2 thin slices red onion, cut into quarters

1/4 small red bell pepper, cut into thin strips