Ahi Tuna Salad with Tomatoes and Citrus


  • 2 fresh oranges or grapefruit ~ segment fruit, set aside; reserve juice for dressing
  • 1 Tbsp Dijon mustard
  • Extra-virgin olive oil
  • sea salt and freshly ground pepper
  • 6 cups baby greens (Mache’ or even arugula is perfect for this salad)
  • 2 medium, ripe, red or heirloom tomatoes, quartered
  • 1 medium, ripe avocado, peeled, seeded, sliced or cubed
  • 4 cups raw ahi tuna cubes (or, you may even use 2 small cans good-quality Italian canned tuna packed in olive oil; crumble into pieces)
  • Additional sea salt and freshly ground pepper
  • Chopped toasted almonds, for serving

Cooking Instructions

  • Prepare vinaigrette by whisking reserved citrus juice in bowl with mustard.
  • Gradually add enough oil, whisking constantly, until dressing is creamy; add salt and pepper to taste. 
  • Prepare salad by placing greens evenly on each of four serving plates. 
  • Top greens artfully with tomato pieces, avocado pieces, fruit segments. 
  • Gently spoon tuna pieces over salad, and drizzle with vinaigrette. 
  • Sprinkle with salt and pepper and almonds to serve, or place almonds around salad on plate as garnish. 
  • Pass any reserved vinaigrette at table if desired.
Diana Scalia

Diana Scalia

Your Chef and Tour Maestra

Like this article?

Share on Facebook
Share on Twitter
Share on LinkedIn
Share on Pinterest