Avocado and Tuna Salad with Sesame

Ingredients

• 150 g iceberg lettuce (0.5 heads)
• 1 radicchio
• 1 Red Onion
• 1 Pomegranate
• 20 g Coriander (1 bunch)
• 1 Avocado
• 600 g MSC-certified tuna fillet (4 fillets)
• Salt
• Pepper
• 60 g sesame seeds (4 tbsp)
• 2 tbsp olive oil
• 1 Lime
• 3 tbsp Sesame oil

Instructions

1. 1.

   Clean, wash and dry the lettuce leaves, then cut into small pieces. Peel the onion, halve it and slice into thin strips. Halve the pomegranate and release the seeds from the fruit. Wash the coriander, dry it, remove the leaves and chop them. Cut the avocado in half, remove the pit, lift the flesh from the skin and slice into thin wedges.

2. 2.

   Rinse the tuna fillets, pat them dry, cut into cubes, season with salt and pepper, then coat with sesame seeds.

3. 3.

   Heat olive oil in a pan. Fry the tuna cubes, turning occasionally, for 5–6 minutes over medium heat until golden brown.

4. 4.

   Arrange the salad and avocado slices on four plates. Halve the lime and squeeze its juice. Place the tuna cubes on top of the salad, season with salt and pepper, then sprinkle with onions, pomegranate seeds and coriander. Drizzle with sesame oil and lime juice before serving.