Seared Ahi Lettuce Cups with Watermelon Salsa and Avocado

Seared Ahi Lettuce Cups with Watermelon Salsa and Avocado
  • snacks
  • salad
  • 2-3 servings
  • 30 minutes




Seared Ahi Lettuce Cups with Watermelon Salsa and Avocado

  • snacks
  • salad
  • 2-3 servings
  • 30 minutes

Recipe by 10 Day Health Challenge.


Watermelon Salsa

  • 1 cup watermelon pieces
  • 1 jalapeno
  • 1 medium tomato, chopped (about 1 cup)
  • ½ cup diced red onion
  • ¼ cup minced cilantro
  • Juice of 1 lime
  • ¼ tsp. salt


Ahi Lettuce Cups

  • 1 lb. sushi grade ahi tuna
  • ¼ cup sesame seeds - white and black optional
  • 2 + 1 T sesame oil
  • ½ English cucumber
  • 1 head of Bibb or Butter lettuce
  • 1 T sesame oil
  • 1 T honey
  • Juice of half a lime
  • ¼ t grated ginger
  • 2 tsp. of tamari, soy sauce, or Bragg’s amino acids
  • 1 avocado, cut into thin slices



  1. Cut the watermelon into small ¼ inch pieces. Remove the seeds and white pith from the jalapeno and mince finely.
  2. Combine the watermelon, jalapeno, tomato, red onion, cilantro, lime juice, and salt together in a bowl or other container. Set aside so the flavors begin to infuse.


  1. Cut the fish into 2-3 pieces of equal size. Pat dry with paper towels and sprinkle salt and pepper on both sides.
  2. Place the sesame seeds on a small plate. Placing the tuna on the plate, coat both sides of the fish with the sesame seeds.
  3. Heat a nonstick frying pan over medium high heat. Once hot, add 2 T of sesame oil. Sear the tuna steaks for 2-3 minutes on each side, depending on the level of doneness you want. The sesame seeds should be golden brown and the fish should be rare inside.
  4. Transfer to a cutting board and cut into ¼ inch strips, slicing across the grain.

Assembly Directions

  1. Remove the leaves from the head of lettuce, rinse carefully so they stay intact, and pat dry.
  2. Using a spiralizer or julienne peeler, begin cutting the cucumber into long noodle shapes. Work around the zucchini until you get to the center core that contains the seeds. Discard the seeds. If you don’t have one of these tools, use a sharp knife to cut the cucumber into long strips.
  3. Whisk the dipping sauce ingredients together in a small bowl: 1 T of sesame oil, honey, lime juice, ginger, and soy sauce.
  4. Divide the cucumber and tuna strips among the butter lettuce leaves, then top with a scoop of Watermelon Salsa and avocado slices.
  5. Serve with the sauce and garnish with fresh cilantro and more sesame seeds.

Serves 3