Mitzie Mee

Recipe: Salad with Seared Tuna, Mango and Avocado

  • Modified: March 25, 2026
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Salad with seared tuna, mango and avocado, recipe

This mango and seared tuna salad has become one of my go-to meals. It’s quick to pull together, but still delivers plenty of flavor thanks to the Thai-style dressing with a mix of sweet, sour, and heat that pairs perfectly with the rich tuna and juicy mango. The tuna is just lightly seared, flipped briefly on a hot pan so the outside is cooked while the inside stays raw and tender. The bird’s eye chili brings serious spice, so adjust to your heat tolerance: start with a small amount or skip it entirely if you prefer a milder version. The salad is surprisingly satisfying, making it a solid option for lunch or a light, refreshing dinner. Serve it chilled for the best flavor and texture.

Recipe: Salad with seared tuna, mango and avocado
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Recipe: Salad with seared tuna, mango and avocado

Mitzie MeeRecipe by Mitzie Mee – Sanne
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Servings

2

servings

Ingredients

  • Dressing

  • 1 teaspoon 1 teaspoon sugar

  • 6 tablespoons 6 tablespoons fresh lime juice (approximately 2 limes, depending how juicy they are)

  • 3 tablespoons 3 tablespoons fish sauce

  • 1 1 Thai bird's eye chili, finely chopped. If you aren't good with spicy food, only take 1/4 or leave it out.

  • Tuna

  • 1 1 good quality tuna steak ~ 7oz (200g)

  • 1 tablespoon 1 tablespoon cooking oil for frying.

  • Salt and pepper to season the tuna.

  • Salad

  • 1 1 mango

  • 1 1 avocado

  • 1/2 cup 1/2 cup snow peas

  • 1 cup 1 cup fresh spinach

  • 1/2 cup 1/2 cup shelled edamame

  • A small bunch of cilantro

Directions

  • How to make the dressing
  • Mix all the ingredients in a cup or a tiny bowl. The measurements stated are approximate, so make sure you taste-test along the way. If it’s too salty, add more sugar and lime. If it lacks salt, add fish sauce. You can leave out the chili, if you don’t like spicy food.
  • How to cook the tuna
  • Heat the oil in a frying pan. When the oil is hot, place the tuna in the frying pan. Sear the tuna for 30-60 seconds on each side, depending on how raw you want the core to be. Season with salt and pepper. Let the tuna cool off before cutting it into ¼ inch slices.
  • How to make the salad
  • Chop the mango and the avocado into cubes. Chop the cilantro coarsely. Mix all the other ingredients. Toss the salad in most of the dressing (leave a teaspoon or two for the tuna). Place the salad in two of your favorite bowls and arrange the sliced tuna on top. Sprinkle a little dressing over the tuna, and you’re done.
Recipe: Salad with seared tuna, mango and avocado
Recipe: Salad with seared tuna, mango and avocado
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Mitzie Mee - Sanne

Welcome to my recipe blog. This is where all the dishes I cook on repeat end up, from quick weeknight meals to the food I make when I want something a little special. So many of the recipes on this page come from people I’ve met along the way. Friends who invited me into their kitchens, showed me how they cook, and let me taste dishes that never really leave you. Some of these recipes are my own, others are inspired by meals I’ve learned from friends I’ve met all over the world. Together they’ve become a little collection of the food I love most. I hope you find something here that makes you want to try a new flavor or revisit an old favorite.

Mitzie Mee

Hi, I'm Sanne. Welcome to Mitzie Mee, my food and travel blog, with a special love for New York City. Food has always been at the heart of the way I travel. I love discovering local restaurants, neighborhood cafes, street food stalls, and recipes. On Mitzie Mee, I share the places I love, along with travel guides, recipes, and tips to help you make the most of your own adventures. Before becoming a full-time blogger, I spent years working in the travel industry. I started as a tour rep in Greece and Spain, worked eight years as cabin crew, earned my commercial pilot license, and flew as an airline pilot out of Denmark and Sweden. These days, I travel the world with my fiancé Steve, always looking for memorable food experiences and places worth sharing. Everything you see on Mitzie Mee is based on my own travels, and I hope it inspires your next trip, your next meal, or both.

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