Tuna And Avocado Uramaki Recipes

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TUNA AND AVOCADO SALAD



Tuna and Avocado Salad image

Great, low-fat food. High in lean protein and good fats! Serve on tostadas or as a sandwich.

Provided by tjkirkwood

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Time 10m

Yield 6

Number Of Ingredients 6

3 avocados - peeled, pitted, and diced
3 (5 ounce) cans tuna in water, drained and flaked
½ tomato, diced
½ jalapeno pepper, diced
¼ cup diced white onion
salt to taste

Steps:

  • Mix avocados, tuna, tomato, jalapeno pepper, and white onion together in a bowl; season with salt.

Nutrition Facts : Calories 239 calories, Carbohydrate 9.7 g, Cholesterol 18.9 mg, Fat 15.3 g, Fiber 7 g, Protein 18.3 g, SaturatedFat 2.3 g, Sodium 65.2 mg, Sugar 1.3 g

AVOCADO TUNA BOATS



Avocado Tuna Boats image

Perfect and filling lunch.

Provided by Gillian Rajchel

Categories     Salad     Seafood Salad Recipes     Tuna Salad Recipes

Time 5m

Yield 1

Number Of Ingredients 8

1 (5 ounce) can tuna, drained
⅛ onion, minced
2 tablespoons prepared yellow mustard
1 tablespoon mayonnaise
1 tablespoon sweet pickle relish
1 pinch salt and ground black pepper to taste
½ avocado
1 tablespoon everything bagel seasoning

Steps:

  • Mix tuna, onion, mustard, mayonnaise, relish, salt, and pepper together in a small bowl.
  • Put mixture on top of the avocado and garnish with bagel seasoning.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 18.6 g, Cholesterol 43 mg, Fat 28.1 g, Fiber 8.4 g, Protein 36 g, SaturatedFat 4.2 g, Sodium 1736.2 mg, Sugar 6.7 g

SEARED TUNA & AVOCADO ROLLS



Seared Tuna & Avocado Rolls image

Provided by Ina Garten

Categories     main-dish

Time 45m

Yield 6 servings

Number Of Ingredients 20

3/4 pound sushi-grade tuna steak, sliced 3/4 inch thick
Good olive oil
Kosher salt and freshly ground black pepper
Grated zest of 1 lime
3 tablespoons freshly squeezed lime juice
1 1/2 teaspoons soy sauce
6 dashes Tabasco sauce
1/4 cup minced scallions, white and green parts (2 scallions)
2 teaspoons minced fresh jalapeño pepper, seeds removed
1 ripe Hass avocado
1 shallot, halved lengthwise and thinly sliced crosswise
2 tablespoons good red wine vinegar
2 tablespoons unsalted butter
6 top-split hot dog buns, such as Pepperidge Farm
Chipotle Mayonnaise, recipe follows
1 cup good mayonnaise, such as Hellmann's
1 canned chipotle pepper in adobo sauce
2 teaspoons adobo sauce (from the can of chipotles)
1 teaspoon freshly squeezed lime juice
Kosher salt

Steps:

  • Heat a medium (10 to 11-inch) dry cast-iron skillet over high heat for 3 minutes. Brush the tuna all over with olive oil and sprinkle it generously with salt and black pepper. Sear the tuna in the skillet for exactly one minute on each side. (The inside will be raw.) Transfer to a cutting board, cut into 1/2 to 3/4-inch dice, and set aside.
  • In a large bowl, combine 1/4 cup olive oil, the lime zest, lime juice, soy sauce, Tabasco, 1 1/2 teaspoons salt, and 1 teaspoon black pepper. Add the tuna, scallions, and jalapeño. Cut the avocado in half, remove the pit, peel, and cut 1/2 to 3/4-inch dice. Carefully stir the avocado into the tuna mixture and set aside for 20 minutes.
  • Meanwhile, combine the shallot and vinegar in a small bowl and set aside.
  • Place the butter in a large (12-inch) sauté pan over medium-high heat and heat until the butter sizzles. Without opening the buns, toast them on each side for one minute, until nicely browned. Line the buns up on a platter, cut sides up, and spoon the tuna mixture into the buns. Drizzle with the Chipotle Mayonnaise and sprinkle on the pickled shallots. Serve while the buns are warm.
  • Place the mayonnaise, chipotle pepper, adobo sauce, lime juice, and 1 1/4 teaspoons salt in the bowl of a food processor fitted with the steel blade. Process until smooth. Refrigerate for up to a week.

TUNA AND AVOCADO URAMAKI



Tuna and Avocado Uramaki image

This is a simple roll to introduce the technique for uramaki, also known as inside-out rolls. These types of rolls are commonly found in sushi restaurants in the United States, although not in Japan. The technique allows for slightly more room inside the roll to add ingredients of your choice. Try scallion, cucumber or sprouts! The sesame seeds give a nice nutty flavor (and some calcium) to the roll but can be omitted if desired.

Provided by Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 8

4 half sheets sushi nori
3 cups prepared sushi rice
2 teaspoons toasted sesame seeds, optional
6 ounces fresh sushi-grade tuna, sliced into 1/4-inch-thick pieces, each about 4 inches long
1 medium avocado, sliced into 1/8-inch-thick pieces
Soy sauce, for serving, optional
Pickled ginger, for serving, optional
Wasabi, for serving, optional

Steps:

  • Lay a half nori sheet textured-side up (smooth/shiny-side down) on a cutting board with one of the longer sides closest to you. Dip your fingertips in a small bowl of ice water and moisten the sheet just until lightly coated with water.
  • Using your fingertips, gently spread 3/4 cup of prepared sushi rice evenly over the entire sheet. Sprinkle 1/2 teaspoon of sesame seeds onto the rice. Flip the nori over, keeping the long side of the sheet closest to you.
  • Place 1 1/2 ounces of tuna lengthwise down the nori. Place 2 to 3 slices of avocado next to the tuna (make sure the avocado is snug next to the fish). Moisten your fingers and use your fingertips to gently lift the edge of the nori closest to you and tightly roll it over the top of the tuna and avocado. Tuck the edge of the nori around the tuna and avocado and continue rolling the sushi roll over until the seam is on the bottom of the roll.
  • Place the roll on a makisu (sushi rolling mat) wrapped in plastic wrap and use the makisu to lightly press to shape the roll.
  • Dip the tip of a knife into the bowl of ice water and allow the water to run down the blade. Slice the roll into 8 even pieces. Repeat with the remaining ingredients, making a total of 4 rolls.
  • Serve with soy sauce, pickled ginger and wasabi if desired.

CRUNCHY AVOCADO TUNA WRAPS RECIPE BY TASTY



Crunchy Avocado Tuna Wraps Recipe by Tasty image

Here's what you need: tuna, large avocado, carrot, celery, red onion, dijon mustard, lemon juice, garlic powder, salt, pepper, whole wheat tortillas, green leaf lettuce, cherry tomatoes

Provided by Crystal Hatch

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 13

5 oz tuna, 2 cans, drained
1 large avocado, diced
1 cup carrot, finely chopped
2 ribs celery, finely chopped
¼ cup red onion, finely chopped
¼ cup dijon mustard
1 tablespoon lemon juice
½ teaspoon garlic powder
salt, to taste
pepper, to taste
4 whole wheat tortillas
4 leaves green leaf lettuce
1 cup cherry tomatoes, halved

Steps:

  • In a large bowl, add the tuna and avocado. Use a fork to smash the avocado and tuna together.
  • Add the carrots, celery, red onion, Dijon mustard, lemon juice, garlic powder, salt, and pepper. Stir to combine.
  • Lay a tortilla flat on a plate. Lay a lettuce leaf on the tortilla. Scoop ¼ of the tuna mixture into the center of the lettuce and spread down the middle. Top with cherry tomatoes and carefully roll the the tortilla to create a wrap. Repeat with the remaining ingredients.
  • Enjoy!

Nutrition Facts : Calories 282 calories, Carbohydrate 34 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, Sugar 4 grams

AVOCADO/TUNA DIP



Avocado/Tuna Dip image

My Dad's recipe, he always made this for Holidays. We loved it! A Family Tradition. Can have it on crackers,celery,chips or corn chips. We even had it in a sandwich!

Provided by Marieee24

Categories     Tuna

Time 15m

Yield 1 batch, 8 serving(s)

Number Of Ingredients 9

2 ripe avocados, mashed
1 can tuna, drained
mayonnaise
1 tablespoon mustard
3 tablespoons Worcestershire sauce
1 dash hot sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt and pepper

Steps:

  • Mash Avocados, add enough mayo to make a dip like consistency add rest of ingredients, mix well.
  • Serve on your favorite cracker or on celery for holidays.

Nutrition Facts : Calories 87, Fat 7.4, SaturatedFat 1.1, Sodium 87.3, Carbohydrate 5.9, Fiber 3.5, Sugar 1.1, Protein 1.1

TUNA AVOCADO TARTINE RECIPE BY TASTY



Tuna Avocado Tartine Recipe by Tasty image

Here's what you need: Bumble Bee® Premium Albacore Tuna, plain full-fat greek yogurt, ripe avocados, lemon juice, red onion, small cucumber, celery, lemon, garlic, kosher salt, freshly ground black pepper, red pepper flakes, cherry tomato, large eggs, sourdough breads, radish, fresh chives, fresh dill

Provided by Bumble Bee Tuna

Categories     Lunch

Time 30m

Yield 2 servings

Number Of Ingredients 18

3 pouches Bumble Bee® Premium Albacore Tuna
⅓ cup plain full-fat greek yogurt
2 ripe avocados, pitted, and peeled, and diced
3 tablespoons lemon juice
¼ cup red onion, divided, plus 2 tablespoons
¼ cup small cucumber, diced
⅓ cup celery
1 lemon, zested
1 clove garlic, grated
1 teaspoon kosher salt
½ teaspoon freshly ground black pepper, plus more for garnish
½ teaspoon red pepper flakes
¾ cup cherry tomato, halved, divided
4 large eggs
4 sourdough breads, cut ½-inch thick on the bias, toasted
⅓ cup radish, sliced
2 tablespoons fresh chives, minced
2 tablespoons fresh dill, chopped

Steps:

  • In a medium bowl, mash together the Greek yogurt, avocados, and lemon juice. Add ¼ cup red onion, the cucumber, celery, lemon zest, garlic, salt, black pepper, and red pepper flakes and mix until evenly combined.
  • Open the Bumble Bee® Premium Albacore Tuna pouches. Place the Bumble Bee® Premium Albacore Tuna on a plate to begin to reflect texture.
  • Fold in ½ cup of the cherry tomatoes and the Bumble Bee® Premium Albacore Tuna.
  • Fill a small pot halfway with water. Bring to a rolling boil over high heat. Add the eggs and cook for 6½-7 minutes. Meanwhile, prepare an ice bath in a medium bowl. Remove the eggs from the pot and immediately transfer to the ice bath to cool for 3-4 minutes. Once cool enough to handle, peel and halve the eggs.
  • To assemble, spread the tuna-avocado mixture over the toasted sourdough bread. Garnishing each slice with 2 halves of a jammy egg, the remaining 2 tablespoons red onion, remaining ¼ cup tomatoes, the radishes, chives, and dill. Finish with a sprinkle of black pepper.
  • Serve immediately.
  • Enjoy!

TUNA IN AVOCADO HALVES



Tuna in Avocado Halves image

Yield Serves 2 as a first course

Number Of Ingredients 3

a 6-ounce can tuna in olive oil (not drained)
2 tablespoons balsamic vinegar
1 California avocado

Steps:

  • Drain oil from tuna can into a small bowl and whisk in vinegar and salt and pepper to taste. In a bowl combine tuna and half of dressing, keeping tuna in large chunks. Halve and pit avocado and season with salt and pepper. Fill avocado halves with tuna and drizzle with remaining dressing.

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