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Mexican Tuna Steak, Sweet Red Peppers & Avocado Salsa


This gorgeous paleo recipe features tuna steaks (or other fish fillet) pan-fried with Mexican-inspired spices and served with sautéed peppers and avocado and coriander salsa.

Mexican Tuna Steaks With Warm Peppers & Avocado Salsa (Paleo, Gluten-free, Low-Carb) | #tuna #mexican #fish #paleo #whole30 #recipes #tunarecipes #avocado

In my quest to eat more fresh fish this year – and by that I mean to expand my repertoire of salmon – I decided to finally make something with tuna. This recipe features tuna steaks pan-fried n coriander seeds and lime zest brown butter (ghee or olive oil can also be used for a Whole30 version), cumin and paprika spiced onions and red peppers, and topped with zesty avocado salsa.

It’s a really popular recipe with my readers and is prefect for your weekly menu planning.

Paleo Tuna Steaks With Mexican Spices, Red Peppers & Avocado Salsa

Cook’s notes

Tuna steaks can be replaced with salmon, cod or any other fish fillets you prefer or can purchase. If using tuna, please read some notes below.

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).

Mini tuna guide: 1) only buy tuna 1-2 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.

Oh hey! Thank you for visiting my blog. If you’re new here, make sure to check out over 400 free recipes and lots of valuable tools and paleo resources for your wellness journey. You might also like my recipe books, eBooks and meal plans here.

Want more paleo fish and seafood recipes? Check out my  budget-frienly salmon meatloaf with cucumber dill salad, this gorgeous Hawaiian lomi-lomi salmon salad or my Italian prawn arrabbiata with zucchini noodles. More paleo fish and seafood recipes here.

5.0 from 7 reviews
Mexican Tuna Steak, Sweet Red Peppers & Avocado Salsa
Prep time
Cook time
Total time
Recipe type: Fish
Serves: 2
For red peppers
  • 3 tablespoon coconut oil or ghee
  • 1 medium red onion, sliced
  • 1 medium red pepper (capsicum/bell pepper), sliced
  • ⅔ teaspoon sweet paprika
  • ⅔ 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 (coriander seeds powder can also be used)
  • 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 tablespoon chopped fresh coriander (cilantro), chopped
  • Some lime juice, about half a lime
  • A little pinch of sea salt
  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 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. 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.


  1. What a tasty and healthy meal. This recipe is restaurant quality and Whole30 compliant to boot! My husband and I loved it and I will be making it again in the near future!

  2. Made this tonight for dinner and it was amazing! It was packed with so much flavor. I love anything with lime and I used plenty. The only thing I did different was adding jalapeno, a little onion, and tomato to the avacado making it more quac like. Thanks! This will now be on a regular rotation!

  3. Thank you for this recipe. I came across it quite by chance a few years ago and I’ve lost count of the number of times I’ve made it since then. It’s wonderful. Thank you so much.

  4. Thank you for this recipe! Although I shamefully admit I was using up tuna that had been in our freezer for a while which was most definitely not sustainable. My very small children adored this recipe, as did my husband and I. We will definitely be making the red pepper component regularly and will try substituting the fish with local chicken next time, as I reckon that would also taste awesome. Thanks!

  5. Oh wow! Made this for the husband tonight. Was amazing. Thank you for sharing. Next time I have friends over I’m going to make it and totally show off!!!

  6. 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.

  7. It was very very delicious, thank you for the recipe! I even added a ball of brown rice, because the steaks were quite small and it was so good!

  8. Just tried this recipe as a last minute and it was lovely! Such an easy, fiscally friendly, fresh and inspiring recipe. Love it, thanks!

  9. Just finished this – absolutely delicious! We grilled the tuna instead of sautéing, and made this with ingredients on hand in less than 30 minutes. Thanks so much – even my husband who doesn’t love fish wants this again!

  10. Just made this for dinner and felt immediately compelled to write and say how freaking delicious it is! Loved the flavours and it was so easy to prepare. I did use swordfish instead of tuna but I think they are pretty similar anyway. Even non-paleo husband gave it a double thumbs up.

    As a side note, I am very new to paleo and was incredibly excited to find your beautiful website! I am inspired by your down to earth attitude and delicious, easy recipes. Can’t wait til your book comes out :) Thank you!

  11. Just wanted to post to say how fantastic this recipe is!

    I am very much an amateur cook (I can count the meals I have prepared on 2 hands) but had a go at this and the results were brilliant.

    My partner said it is the best thing I have ever cooked and the best Tuna steak he has ever had!

    Thank you so much

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