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Tuna Steaks With Mexican Spices, Red Peppers & Avocado Salsa

Mexican Tuna Steak, Sweet Red Peppers & Avocado Salsa

  • Author: Irena Macri
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 2 1x
  • Category: Main
  • Method: Grilled
  • Cuisine: Mexican

Description

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.


Ingredients

Scale

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

For avocado

  • 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

Instructions

  1. Sprinkle tuna steaks with sea salt, black pepper and drizzle with olive oil on both sides. Set aside.
  2. 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.
  3. 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.
  4. Combine avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon.
  5. 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.

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