Raw Tuna Salad with Avocado Dressing


400g tuna steak, sliced into strips


Avocado and Agave Dressing

1 tbsp. of honey

1 avocado, diced

2-3 red chillies, deseeded and roughly chopped

2 tbsp. apple cider vinegar

2 cloves garlic, crushed

1 tbsp. mixed zest, (orange, lemon and lime)

⅓ cup of fresh mint leaves, picked

⅓ cup of fresh basil leaves, picked

¼ cup of olive oil

2 tbsp. of water


Raw Vegetable Salad 

1 red capsicum, trimmed and cut into 2-3 cm lengths

1 cup green beans, trimmed and cut into 2-3 cm lengths

1 cup raw broccoli, trimmed and cut into florets

1 cup beetroot, grated

1 cup carrot, grated

2 cups fresh wild or baby rocket, washed


In a food processor or jug blender, combine all dressing ingredients, blend until smooth. Set aside until needed. In a large mixing bowl, combine the tuna, capsicum, beans, broccoli, beetroot and carrot and toss together. Place a handful of the rocket on each plate and top with tuna and vegetable salad and the dressing.