Mexican Tuna Steak, Sweet Red Peppers & Avocado Salsa

Submitted by dsimkovic

"This recipes features tuna steaks pan fried in coriander seeds and lime zest brown butter, cumin and paprika sweet onion and red peppers, topped with zesty avocado salsa. Avoid the most vulnerable and threatened Bluefin tuna. Albacore tuna caught by pole is the best option, as is Skipjack tuna as they exist in almost every ocean in large shoals and reproduce quicker. Skipjack tuna is primarily used as ‘light tuna’ for canning. Found at Eat Drink Paleo: http://eatdrinkpaleo.com.au/mexican-tuna-steak-recipe-with-sweet-red-peppers-avocado/"

 

• Ready In: 30mins
• Ingredients: 19
• Serves: 2

ingredients

• for tuna steak

• 2 (1/3 lb) tuna steak (.25-.5 inches thick)
• 1 teaspoon coriander seed (coriander seeds powder can also be used)
• 1 fresh lime
• 2 tablespoons olive oil
• 1 1 teaspoon olive oil or 1 teaspoon macadamia nut oil, if avoiding dairy
• 1 pinch sea salt
• 1 pinch black pepper
• 1 medium red onion
• 1 medium red pepper
• 2⁄3 teaspoon sweet paprika
• 2⁄3 teaspoon cumin powder
• 1 pinch red chili pepper flakes
• 1 large garlic clove
• 1 tablespoon apple cider vinegar
• 3 tablespoons olive oil
• 1 large ripe avocado
• 2 tablespoons chopped fresh coriander (cilantro) or 2 tablespoons fresh parsley (cilantro)
• 1 tablespoon lime juice, about half a lime
• 1 pinch sea salt

directions

1. Wash and pat dry the tuna steaks, sprinkle with a little sea salt, black pepper and a drizzle of olive oil on both sides. Set aside to come to room temperature.
2. Heat four tablespoons of olive oil in a frying pan to medium hot but not sizzling. Add sliced onion and red peppers, cover with a lid and cook for 5 minutes, stirring a couple of times. Add paprika, cumin, garlic, apple cider vinegar, a good pinch of salt, chili flakes, and about 2 tablespoons of water. Mix through and cook for a further 4-5 minutes until softened slightly browned. Remove to a plate or use a different frying pan for tuna steaks.
3. Grind coriander seeds in a mortar and pestle or use coriander seeds powder instead. Heat up macadamia oil and butter sizzling hot. Add coriander seeds and the zest from one lime to the frying pan. Stir with the butter and oil, allowing them to infuse the flavours. Keeping the heat high, add tuna steaks and turn the heat down to medium. Drizzle with juice from half a lime and cook for two minutes on each side (more if you like it well done and less if you it’s super fresh and you like it rare). Use a spoon to bathe the steaks in the buttery, lime sauce they’re cooking inches.
4. Meanwhile, chop avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon.
5. Assemble some of the red peppers on the serving plates. Place the 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.