Our take on Ina Garten’s Tuna Salad is a flavorful mix of Albacore tuna and creamy avocados with a fiery wasabi kick. It’s a protein-packed meal that’s great for lunch and a fresher take on our avocado tuna salad!

fresh tuna salad with avocado in a white bowl.
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From Ina’s Kitchen to Yours: Tuna Perfection

Whenever Ina Garten’s name pops up, you just know the dish is going to be spectacular and we’re no strangers to her recipes, we love Ina Garten’s scalloped potatoes, roasted tomato basil soup, and Ina Garten’s turkey lasagna. Now this tuna salad, inspired by her genius, is full of healthy and delicious ingredients.

The highlight? Delicious albacore tuna steak. Fresh and rich in flavor, paired with creamy avocados, sharp red onions, and a hint of wasabi – you’re in for an absolute treat.

And for a truly luxurious experience, go with fresh tuna steaks – they grill up beautifully, keeping their moisture for a wonderfully juicy texture. Aim for a pink center – you’ll never want to eat tuna any other way again.

Not only is our recipe bursting with flavors, but it’s also very straightforward to make. Whether you’re hosting a dinner party or just treating yourself, this dish is sure to become a regular in your kitchen.

fresh albacore tuna stacked on a cutting board.

Ingredients

Here’s an introduction to each ingredient in our version of the Ina Garten tuna salad:

  • Albacore tuna steak: Succulent and flavorful. If you don’t have fresh, canned albacore tuna works fine.
  • Avocados: A buttery texture with a delightful creaminess – pairs with tuna perfectly
  • Scallions: Subtle onion flavor without being overpowering.
  • Red onion: Thinly sliced, they bring a crunch and zesty bite.
  • Cilantro: Its fresh, citrusy taste uplifts the dish.
  • Olive oil: Use extra-virgin for the dressing.
  • Limes: The juice and zest give the dressing a tangy zing. 
  • Wasabi powder: For its unique kick. Can be substituted with ground or fresh ginger.
  • Hot sauce: We like to use Sriracha for its spicy zing. 
  • Soy sauce: Use a low-sodium variety to keep the salt in check. 

See the recipe card for quantities.

cooked tuna steaks thinly sliced on a board.

Variations

Tuna salad is a versatile dish with countless variations across cultures and cuisines. Here are some popular takes on this classic:

  • Mediterranean Tuna Salad: Infused with artichokes, grape tomatoes, and fresh herbs, this variation brings the flavors of the Mediterranean to the table. A drizzle of olive oil dressing completes the dish.
  • Asian-inspired Tuna Salad: This variant features sesame oil, edamame, shredded carrots, and a dash of soy sauce. Some versions even include seaweed for an added umami flavor.
  • Tuna Salad Niçoise: A classic French salad, it combines seared tuna steaks with green beans, olives, potatoes, and hard-boiled eggs. It’s traditionally dressed with a Dijon vinaigrette.
  • Mexican Tuna Salad: Add a bit of Mexican flair with garbanzo beans, olives, and Pico de Gallo. A cilantro dressing tops it all off, giving a fresh and zesty twist.
  • Tuna Pasta Salad: A favorite at picnics and potlucks, this variation mixes tuna with cooked pasta (usually macaroni or penne) and may include ingredients like bell peppers, cherry tomatoes, and a creamy dressing.

How to Make

Just follow these simple steps to prepare our easy tuna salad recipe. For more help, look for the recipe card below.

  1. Give the tuna steaks a gentle drizzle of olive oil and a sprinkle of salt and pepper. Heat up a medium skillet on high heat, then sear the steaks for 1-2 minutes on each side. Aim for steaks with a golden crust on the outside and a rosy pink inside.
  2. Mix together the olive oil, lime juice and zest, wasabi, soy sauce, and hot sauce in a small bowl. Add a pinch of salt and pepper for seasoning.
  3. Chop the cooled tuna into 1-inch chunks and put them in a large bowl. Add in the avocados, scallions, red onion, and cilantro. Pour over the vinaigrette and mix well. Enjoy it right away, or let it chill for about 30 minutes before serving.
ina garten's fresh tuna salad in a bowl.

Expert Tips

Here are some expert tips to help you make the best tuna salad recipe:

  • Seared to perfection: For the juiciest tuna steak, make sure your skillet is smoking hot before you add the tuna. This ensures a perfect sear while keeping the inside tender.
  • Room temp: Let your tuna steaks come to room temperature before cooking – this helps them cook uniformly, resulting in a nice, juicy steak with a pink center. 
  • Wasabi wary: If you’re new to wasabi, start with a little and taste before adding more. Its kick can be surprisingly strong!
  • Avocado advice: Choose ripe but firm avocados. Too soft, and they’ll mash; too hard, and they won’t offer that creamy texture we love.
  • Spice it right: If Sriracha isn’t to your taste, feel free to swap it for another hot sauce. Just be careful – you don’t want to add too much.
side view tuna salad with avocado in a bowl.

Recipe FAQs

How can I determine the freshness of a tuna steak? 

Fresh tuna steak should be firm to the touch, have a fresh ocean scent (not fishy), and sport a bright red or pink hue. 

Of course, always check the “sell by” date before buying. 

Can I use canned tuna?

Absolutely! Fresh is best, but canned tuna is a convenient option. Just make sure to drain it well to avoid a soggy salad.

We prefer canned albacore tuna in olive oil, but other tuna varieties also work fine. 

Why is my tuna salad watery? 

If your salad has turned out watery, it’s most likely because you used canned tuna without draining it properly.

To drain your tuna properly, begin by opening the can slightly using a can opener. Press the lid down into the can to squeeze out the liquid, pouring it into the sink. 

To make it even drier, gently press the tuna with a spoon after fully opening the can to remove any remaining liquid.

Can I skip the hot sauce if I don’t want it spicy? 

Of course! Feel free to omit the hot sauce or replace it with a milder sauce or dressing. You don’t have to include wasabi, either. 

Adjusting ingredients to suit your taste is the beauty of home cooking!

If you try Ina Garten’s Tuna Salad, please leave a star rating and let me know how you like the recipe in the comments below.

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Fresh Tuna and Avocado Salad littlebroken.com

Ina Garten Tuna Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Katya
  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Total Time: 35 mins
  • Yield: 4-6 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian

Description

Fresh tuna salad with avocado is such a refreshing salad to serve as an appetizer or a light lunch.


Ingredients

Units Scale
  • 1 1/2 lbs. fresh albacore tuna steak
  • Olive oil
  • Kosher salt and black pepper

Dressing

  • 4 Tbsp. extra-virgin olive oil
  • Juice of 3 limes and zest of 2 limes
  • 1 tsp. wasabi powder (found in the Asian isle of the grocery store)
  • 2 tsp. low-sodium soy sauce
  • 10 dashes of hot sauce, such as Sriracha

Salad

  • 2 ripe avocados, diced
  • 1/4 cup minced scallions
  • 1/4 cup red onion, thinly sliced
  • 1/2 cup fresh cilantro, chopped

Instructions

  1. Drizzle the tuna steaks with olive oil and sprinkle with salt and pepper, to taste. In a medium skillet over high heat, sear the tuna steaks for 1-2 minutes on each side, depending on the thickness. Cool slightly. I had 2-inch thick steaks so I seared on each side for 2 minutes. Tuna should be white on the outside and slightly golden and on the inside still visibly pink.
  2. In a small bowl, combine the olive oil, lime juice and zest, wasabi, soy sauce, and hot sauce. Season with salt and pepper to taste.
  3. Cut the tuna into 1-inch chunks and place in a large bowl. Add the avocados, scallions, red onion, and cilantro. Pour the vinaigrette over the mixture and mix well. Salad can be enjoyed immediately or chilled for 30 minutes before serving.

Notes

  • Tuna: This salad can be made with canned tuna. I personally prefer tuna in olive oil for its flavor but tuna in water can be used instead –just make sure to drain it.

Nutrition

  • Serving Size:
  • Calories: 357
  • Sugar: 5.2 g
  • Sodium: 640.8 mg
  • Fat: 21.8 g
  • Carbohydrates: 26.9 g
  • Protein: 21.4 g
  • Cholesterol: 29.5 mg

adapted from Ina Garten with slight variation