Mexican Tuna Steak, Sweet Red Peppers & Avocado Recipe


Mexican Tuna Steak, Sweet Red Peppers & Avocado Recipe

Mexican Tuna Steak, Sweet Red Peppers & Avocado Recipe

Mexican Tuna Steak, Sweet Red Peppers & Avocado Recipe
Serves 2
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1294 calories
35 g
292 g
69 g
137 g
28 g
892 g
386 g
7 g
0 g
37 g
Nutrition Facts
Serving Size
892g
Servings
2
Amount Per Serving
Calories 1294
Calories from Fat 596
% Daily Value *
Total Fat 69g
107%
Saturated Fat 28g
141%
Trans Fat 0g
Polyunsaturated Fat 8g
Monounsaturated Fat 29g
Cholesterol 292mg
97%
Sodium 386mg
16%
Total Carbohydrates 35g
12%
Dietary Fiber 19g
75%
Sugars 7g
Protein 137g
Vitamin A
66%
Vitamin C
209%
Calcium
25%
Iron
56%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Ingredients
  1. 3 tablespoon coconut oil or ghee
  2. 1 medium red onion
  3. 1 medium red pepper (capsicum/bell pepper)
  4. ⅔ teaspoon sweet paprika
  5. ⅔ teaspoon cumin powder
  6. A good pinch of red chill flakes
  7. 1 large garlic clove
  8. 1 tablespoon apple cider vinegar
  9. For tuna steaks
  10. 1 tablespoon macadamia oil or coconut oil
  11. 1 tablespoon butter or ghee
  12. 1 teaspoon coriander seeds (coriander seeds powder can also be used)
  13. 2 tuna steaks (about 150 g each, 1cm thick), sourced with sustainability in mind
  14. 1 lime
  15. A pinch of sea salt & black pepper
  16. For avocado
  17. 1 large, ripe avocado
  18. 2 tablespoon chopped fresh coriander (cilantro)
  19. Some lime juice, about half a lime
  20. A little pinch of sea salt

Instructions
  1. 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. 2) Heat four tablespoons of coconut 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, chilli flakes, and about two tablespoons of water. Mix through and cook for a further 5-7 minutes until softened slightly browned. Remove to a plate or use a different frying pan for tuna steaks.
  3. 3) Grind coriander seeds in a mortar and pestle or use coriander seeds powder instead. Heat up macadamia oil and butter to 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. 4) Meanwhile, chop avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon.
  5. 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.

beta
calories
1294
fat
69g
protein
137g
carbs
35g
more
Adapted from Fit Cooking Masterchef

Easy Dinner Recipes http://easydinnerrecipes101.com/

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