Prep 30 mins
Cook 20 mins
Adobo means spice rub or marinade, and this particular recipe was introduced by African slaves and brought to Bahía in Brazil in the 17th century. This recipe is from Epicurious.
For the avocado salsa
- 2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
- 3 scallions, white and green parts, thinly sliced on the bias
- 2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
- 2 garlic cloves, minced
- 1⁄3 cup fresh orange juice
- 1⁄4 cup fresh lime juice
- 1⁄2 cup extra virgin olive oil
- kosher salt & freshly ground black pepper
For the adobo
- 1 1⁄2 teaspoons coriander seeds, toasted and ground
- 1 teaspoon ground ginger
- 1 1⁄2 teaspoons red pepper flakes, crushed
- 1 1⁄2 teaspoons ground turmeric
- 1 1⁄2 tablespoons dry mustard
- 1 1⁄2 teaspoons grated nutmeg
- 1 1⁄2 teaspoons ground allspice
- 1 1⁄2 teaspoons cayenne pepper
- 1 1⁄2 teaspoons fresh ground black pepper
- 1 1⁄2 tablespoons kosher salt
- 1 tablespoon paprika
- 1 1⁄2 tablespoons dried orange peel
- 1 tablespoon sugar
- four 6-ounce tuna steak
- 1⁄4 cup peanut oil or 1⁄4 cup canola oil
For the cucumbers
- 2 1⁄2 tablespoons sugar
- 1⁄2 cup champagne vinegar
- 1 seedless European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced
- For the salsa:.
- In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
- Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
- To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
- For the adobo:.
- Mix all of the ingredients together in a bowl.
- Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute — the tuna is served rare. Transfer to a plate and set aside.
Very nice flavor pairings.
Very easy to prepare. As previous review, ended up with 1/2 the dressing for the Avocado Salad extra...just added 1 T of dijon, a couple T of Prosecco for a wonderful dressings for salad the next day.
A wonderful summer recipe grilled to perfection with just the right amount of spice.
One small addition. Added 1 t of Cardamom, 1 t of dried lime zest to rub. Also made dried orange zest instead of peel.
Cooked everything in the recipe and added a Fire Roasted Garlic Risotto for a starch.
We enjoyed these tuna steaks for dinner tonight. All the spices in the adobo blend complimented each other really well, yielding nice flavor, but not overwhelming heat. We loved the avocado salsa with the fish. We probably could have taken or left the cukes, but this was easy to make and plated nicely. I used fresh orange peel because I did not have dried and had way too much dressing for the avocado salsa, so I ended up just drizzling the salsa with some of it. I think I probably could have gotten away with halving the orange juice/lime juice/olive oil dressing for the amount of salsa ingredients. This was a nice meal. Thanks! Made for ZWT7