RECIPE: Tuna and Avocado Salad with Miso Vinegar Dressing

  • 1 min read

Buttery tuna and avocado are contrasted by crisp vegetables and a tangy miso vinegar dressing in this salad, making it a light and refreshing dish perfect for warm summer evenings. 

Servings: 2


  • 50g (~2oz) bonito or sashimi grade tuna
  • Pinch of salt*
  • 1 tsp vinegar*
  • ⅛ (20g) cucumber 
  • ¼ (20g) avocado 
  • ¼ (20g) tomato
  • 1oz (20g) corn

Miso Vinegar Dressing

  • 1 Tbsp sugar
  • 1 Tbsp vinegar*
  • 1 Tbsp miso (or any other miso you have at home)
  • Grated ginger to taste


  1. Cut the bonito into 2cm squares and in a bowl season with salt, mixing to coat. Then add 1tsp of vinegar and mix. Cover and refrigerate for about 30 minutes.
  2. Cut the cucumber, avocado, and tomato into 1cm squares.
  3. In a large bowl, add the miso vinegar dressing ingredients and stir to combine. Add the seasoned bonito (or tuna), chopped vegetables, and corn to the dressing and toss to combine. Serve chilled and enjoy!

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