This tuna steak recipe is inspired by Mexican flavours and is healthy and nutritious. Tuna is pan-fried with spiced butter and served with zesty avocado salsa and grilled red peppers. Serve as is or with a side of rice, veggies, or sweet potatoes.
For red peppers
- 1 tablespoons olive oil
- 1 medium red onion, sliced
- 1 medium red pepper (capsicum/bell pepper), sliced
- 2/3 teaspoon sweet paprika powder
- 2/3 teaspoon cumin powder
- A good pinch of red chill flakes
- 1 large garlic clove, diced finely
- 1 tablespoon apple cider vinegar (or other type of vinegar)
For tuna steaks
- 1 tablespoon olive oil or coconut oil
- 1 tablespoon butter or ghee
- 1 teaspoon coriander seeds (or coriander seeds powder)
- 2 tuna steaks (about 150 g each, 1-cm thick), sourced with sustainability in mind
- 1 lime
- A pinch of sea salt & black pepper
- 1 large, ripe avocado, chopped
- 2 tablespoons chopped fresh coriander (cilantro), chopped
- Some lime juice, about half a lime
- A little pinch of sea salt
- Sprinkle tuna steaks with sea salt, black pepper and drizzle with olive oil on both sides. Set aside.
- Heat 3 tablespoons of coconut oil in a frying pan over medium-high heat. Add the onions and peppers, cover with a lid and cook for 5 minutes, stirring a couple of times. Add paprika, cumin, chilli, garlic, vinegar, a good pinch of salt, and about two tablespoons of water. Mix through and cook for 5-7 minutes until softened and slightly browned. Remove to a plate, or use a different frying pan for tuna steaks.
- Grind the coriander seeds with a mortar and pestle or use coriander seed powder instead. Heat up a little oil and butter (or ghee) to sizzling hot in a frying pan. Add coriander seeds and the zest of one lime (about a teaspoon of zest). Stir through to infuse with the flavours. Add the tuna steaks and turn the heat down to medium. Drizzle with juice from half a lime and cook for 2 minutes on each side (more if you like it well done and less if it’s super fresh and you like it rare). Use a spoon to bathe the steaks in the buttery, lime sauce they’re cooking in.
- Combine avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon.
- Assemble red peppers on the serving plates. Place tuna steaks and top with avocado salsa and more red peppers. Squeeze extra lime juice and drizzle with a little extra virgin olive oil just before serving.