For red peppers
- 3 tablespoon coconut oil or ghee
- 1 medium red onion
- 1 medium red pepper
- ⅔ teaspoon sweet paprika
- ⅔ teaspoon cumin powder
- A good pinch of red chili flakes
- 1 large garlic clove
- 1 tablespoon apple cider vinegar
For tuna steaks
- 1 tablespoon coconut oil
- 1 tablespoon ghee
- 1 teaspoon coriander seeds (coriander seeds powder can also be used)
- 2 tuna steaks (about 150 g each, 1cm thick), sourced with sustainability in mind
- 1 lime
- A pinch of sea salt & black pepper
- 1 large, ripe avocado
- 2 tablespoon chopped fresh coriander (cilantro)
- Some lime juice, about half a lime
- A little pinch of sea salt
- 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.
- 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, and apple cider vinegar, a good pinch of salt, chili 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.
- Grind coriander seeds in a mortar and pestle or use coriander seeds powder instead. Heat up coconut oil and Ghee to sizzling hot. Add coriander seeds and the zest from one lime to the frying pan. Stir with the Ghee and coconut oil, allowing them to infuse the flavors. 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 Ghee, they’re cooking in.
- Meanwhile, chop avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon.
- 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.
**This updated recipe was adapted from Irena Macri’s recipe and can be found on her blog, Eat Drink Paleo Home: http://eatdrinkpaleo.com.au/mexican-tuna-steak-recipe-with-sweet-red-peppers-avocado/ photo credit: Tony C. French