Mexican Tuna Steak, Sweet Red Peppers & Avocado Salsa

🧂 Ingredients

• 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
• 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 avocado

  ripe, chopped
• 2 tablespoons 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.

Nutrition Info