Mexican Tuna Steak, Sweet Red Peppers & Avocado Salsa

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mexican tuna steaks recipe

Recipe: Mexican Tuna Steak With Sweet Red Peppers & Avocado

In my quest to eat more fresh fish in 2013 – and by that I mean to expand my repertoire of salmon, trout and snapper – I decided to finally make something with tuna. 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.

Notes on Tuna: Tuna fish, regardless of its type, are considered overfished around the world. It doesn’t mean you should stop eating tuna altogether but you need to be able to make smarter choices so we can enjoy tuna in safe amounts for many generations to come. 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. You can find out more about the best canned tuna to buy here. 

Tuna is high in protein and Omega-3 fatty acids but some bigger, deeper water tuna varieties are known to contain higher mercury levels and should be eaten in small amounts. Stick to smaller, shorter lifespan tuna fish caught by pole-and-line, or trolling in certain regions where the supply is ample. Find more information on tuna fish worldwide here and make sure to check out Good Fish Bad Fish for best Australian choices (it’s a great site with alternatives, cooking methods and so on).

Safety tuna guide: 1) only buy tuna a couple of times per month, 2) chat to your fishmonger/fish seller and find out the type of tuna they’re selling and where it’s from, 3) educate yourself about the best type of tuna to purchase in your country, 4) make smarter choices when purchasing canned tuna, 5) tell your friends and family to do the same.

Enjoy!

Irey xo

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Ingredients

For tuna steaks

  • 2 tuna steaks (about 150g each, 1cm thick), sourced with sustainability in mind
  • 1 tsp coriander seeds (coriander seeds powder can also be used)
  • 1 fresh lime
  • 2 tbsp olive oil
  • 1 tsp butter (use ghee, olive oil or macadamia oil if avoiding dairy)
  • A pinch of sea salt & black pepper

For red peppers

  • 1 medium red onion
  • 1 medium red pepper (capsicum/bell pepper)
  • 2/3 tsp sweet paprika
  • 2/3 tsp cumin powder
  • A good pinch of red chill flakes
  • 1 large garlic clove
  • 1 tbsp apple cider vinegar
  • 3 tbsp olive oil

For avocado

  • 1 large, ripe avocado
  • 2 tbsp chopped fresh coriander (cilantro)
  • Some lime juice, about half a lime
  • A little pinch of sea salt

Instructions

  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 in.
  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.

Preparation time: 15 minutes

Cooking time: 15 minutes

Number of servings: 2

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20 Comments

  1. Natalie
    Posted July 23, 2014 at 9:28 am | Permalink

    Thank you for this recipe, it was delicious! Even my husband who hates fish liked it!

  2. erin
    Posted April 30, 2014 at 3:22 pm | Permalink

    Made this last night! It was delicious!
    I look forward to trying other recipes.

    • imacri
      Posted May 3, 2014 at 12:22 pm | Permalink

      Thanks Erin!

  3. Posted March 28, 2014 at 9:03 am | Permalink

    Yummy! i will make one of these for my wife. I will surprise her on our anniversary. Thank a lot for the idea! She will definitely love this.

    • imacri
      Posted April 1, 2014 at 9:21 am | Permalink

      Brownie points!

  4. Jennifer
    Posted January 22, 2014 at 6:31 am | Permalink

    Wow, I’ve never cooked Tuna before, and this recipe was delicious. I subbed the avocado with cucumber & cherry tomatoes. Thanks for all your great work. I also use your cookbook too.

    • imacri
      Posted January 25, 2014 at 9:54 pm | Permalink

      Thank you!!! I am glad you liked the tuna. You can also use any fish with this recipe.

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  • You don’t really need to dust the meat with flour as you can thicken the sauce with a little tapioca flour or through evaporation method (aka cook with no lid on for the last hour). Peeled white potatoes are fine in small amounts but feel free to replace with sweet potato, swedes, parsnips or throw in zucchini and cauliflower in the last hour.

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