Tuna Steak Salad

Lynnie Denton


I love beautiful, colorful salads with a healthy dose of protein to make a perfect meal. This is one of my favorites. The salad has a just-cooked tuna steak plopped on top. I like my tuna steaks medium-rare, but you can cook yours as much or as little as you wish. I place the tuna onto the salad shortly after cooking to allow the juices from the warm tuna to flow down into the veggie mixture. Double or triple the recipe for your family and serve it up with a warm, toasty baguette to make it a meal.

Blue Ribbon Recipe

This salad is better than anything you'll find at a restaurant. It's ridiculously good. We grilled the tuna steak for about 5 minutes per side. We loved the flavor and texture the bell pepper gives the salad. The avocado blended with the tuna is a fantastic combination. Fresh Parmesan sprinkled on top adds saltiness and is the perfect last touch. This salad is hearty enough for a delicious meal and comes together in under 20 minutes. The Test Kitchen


★★★★★ 1 vote

10 Min
10 Min


  • 1 1/2 c
    mix of iceberg and romaine lettuce, torn or chopped
  • 1/2 medium
    yellow bell pepper, diced
  • 1/2 medium
    red bell pepper, diced
  • 1/2
    avocado, diced
  • 1/4 to 1/3 c
    thin-sliced red onion
  • 1
    thawed whole tuna steak, broiled or grilled
  • 2-3 Tbsp
    grated or shredded Parmesan cheese

How to Make Tuna Steak Salad


  1. Combine first 5 ingredients onto a large salad plate.
  2. Cook the tuna steak using your desired cooking method and to desired doneness, seasoning with salt & pepper (or preferred herbs & spices) to taste. Let cool slightly, or completely, if you wish.
  3. Place the sliced tuna steak on top of salad.
  4. Sprinkle salad with Parmesan cheese. Serve immediately with salad dressing of your choice. Enjoy!

Printable Recipe Card

About Tuna Steak Salad

Course/Dish: Lettuce Salads
Main Ingredient: Fish
Regional Style: American
Dietary Needs: Low Carb
Collection: All-Star Salads
Other Tag: Healthy

Show 6 Comments & Reviews

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