Tuna on Avocado

Ingredients

• 4 Spring Onions
• 250 g Cherry Tomatoes
• 3 Avocados
• 1 box watercress
• 2 EL lemon juice
• 2 EL white balsamic vinegar
• 4 EL Olive oil
• 1 pinch sugar
• Salt
• Pepper
• 500 g tuna fillet

Instructions

1. 1.

   Wash, trim and slice the spring onions lengthwise into thin rings. Wash the cherry tomatoes and quarter them. Peel, halve, pit and slice the avocados. Arrange together with the tomatoes, spring onions and sliced watercress on plates.

2. 2.

   Whisk the lemon juice with the vinegar, 4 EL olive oil, sugar, salt and pepper; taste and drizzle over the salad.

3. 3.

   Rinse the tuna fillet, pat dry, first cut into slices then about 12 pieces. Season with salt and pepper and briefly sear in a non‑stick pan in the remaining oil on both sides until golden brown. Optionally let it rest or remove while still raw inside. Arrange on the salad and serve.