Spicy Tuna and Avocado

Spicy Tuna and Avocado

Easily prepared in 10 minutes, goes great on steamed white rice.

Cooking time
10 minutes
  • Nutrition facts are for one serving.
  • This recipe uses ingredients for raw or semi-cooked consumption.
    To avoid food poisoning and to safely enjoy home-cooked meals, we ask you to adhere to the guidelines provided by your local Food Safety Information Center for the procurement, storage, cooking and other preparation methods of food ingredients.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

100 g (3.5 oz)


1/2 head


1 tsp

1 tsp

vegetable oil

1 tsp


  1. Cut the tuna into 1.5 cm (1/2 in) little cubes.
  2. Peel the avocado, remove the large pit cut into cubes identical in size to the tuna.
  3. Mix (A) and pour on (1) and (2).
  4. Arrange (3) on a plate and sprinkle on the sesame seeds. Garnish with lettuce.

Cooking Basics

Avocado - peeling

Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.

Avocado - prevent browning

Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.


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