Tuna Cocktail

  • Active Time 25m
  • Total Time 40m

Makes 8 appetizer servings


  • 1 pound (about 4) ripe plum tomatoes, peeled and chopped
  • 2 tablespoons sugar
  • 3/4 cup red wine vinegar
  • 1 garlic clove, minced
  • 1 cinnamon stick
  • Salt and freshly ground black pepper
  • 1 pound tuna steak
  • 1/4 cup mayonnaise
  • 2 ripe Haas avocados
  • 1/4 cup lemon juice
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped fresh cilantro
  • 8 red pepper strips, 2 inches long and 1/4-inch wide
  • 8 thin slices of unpeeled apple, for garnish


TO MAKE THE TOMATO MARMALADE: In a non-reactive 9-inch skillet bring the tomatoes, sugar, red wine vinegar, garlic, and cinnamon stick to a hard boil. Reduce the heat to medium and simmer for about 15 to 20 minutes or until almost all the liquid has evaporated. About 1/2 cup will remain and the mixture will look syrupy. Discard the cinnamon stick, season to taste with salt and pepper and cool to room temperature.

TO MAKE THE TUNA: In a broiler or stove-top grill, over high heat, cook the tuna for 3 to 5 minutes per side or until charred on both sides, depending on the thickness of the tuna and the degree of doneness you prefer. Remove and cool completely. When completely cool, cut into 1/4-inch dice, combine with the mayonnaise and season with salt and pepper to taste.

TO MAKE THE AVOCADO LAYER: Right before serving, peel, pit, and cut the avocados into 1/4-inch dice. Combine the avocado with the lemon juice, olive oil, cilantro and season with salt and pepper to taste.

TO ASSEMBLE THE COCKTAIL: Layer the ingredients in eight martini or 6-ounce wine glasses beginning with the tuna layer in the bottom of the glass, followed by 1 tablespoon of the tomato marmalade and topped. In each glass stick a thin strip of red pepper in the center of the cocktail. Take a very thin apple slice, core the side of the slice, make a small incision in the center and place the slice on the edge of the glass for garnish.

Recipe reprinted by permission of Publisher. All rights reserved.

RecID 1791

nutrition information per serving

248 calories; 17g total fat; 31mg cholesterol; 74mg sodium; 11g carbohydrates; 3g fiber; 14g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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