Fast Recipes

Mexican-style tuna salad with grapefruit, avocado and fennel

Our variation of light and zesty Mexican aguachile, a dish that's perfect for warm nights or those days when you're seeking a substantial salad.

By Max Adey
  • 20 mins preparation
  • 1 min cooking
  • Serves 4
  • Print
This riff on Mexican aguachile with tuna dressed in grapefruit, lime and coriander is a perfect meal for hot nights.


  • 500 gm skinless tuna, cut into 2cm dice
  • 2 avocados, cut into 1cm dice
  • 2 baby fennel bulbs, thinly sliced on a mandolin
  • 1 ruby grapefruit, segmented over a bowl, juice reserved
  • 1/2 spanish onion, thinly sliced
  • 1/2 cup (loosely packed) coriander
  • 1/4 cup (loosely packed) oregano
  • Sliced jalapeño and lime cheeks, to serve
Coriander-lime dressing
  • 1 tsp coriander seeds
  • 80 ml (1/3 cup) mild extra-virgin olive oil
  • Finely grated rind and juice of 1 lime
  • 1/2 garlic clove, finely grated
  • 1/2 tsp ground chipotle chilli (see note) or ground chilli


  • 1
    Combine tuna, avocado, fennel, grapefruit segments, onion and herbs in a bowl.
  • 2
    For dressing, crush coriander seeds with a mortar and pestle or the flat of a knife. Transfer to a small bowl with oil, lime rin and juice, garlic, ground chipotle and 11⁄2 tbsp reserved grapefruit juice, stir to combine and season to taste.
  • 3
    Add dressing to salad to taste, season and toss to combine. Top with jalapeño and serve with lime cheeks.


Ground chipotle chilli is available from Herbie's Spices ( and select delicatessens.