Smoky Tuna & Avo
Serves: 2 people
Takes: Up to 15 mins
I love this marinade as you can use it on anything and it uses one of my favourite store cupboard pastes – chipotle chilli paste. Wonderfully smoky and packs the jalapeno punch.
Ingredients
2 tablespoons olive oil
1 teaspoon cumin seeds
1 red or yellow pepper, thinly sliced
1 red onion, thickly sliced
1 clove garlic, finely chopped
2 teaspoons coriander seeds
½ teaspoon black peppercorns
¼ - ½ teaspoon chipotle chilli paste (or more if you love it fiery)
good pinch of brown sugar
2 tuna steaks, around 200g each
1 ripe avocado, lightly mashed
4 cherry tomatoes, roughly chopped
2 tablespoons fresh coriander, roughly chopped
1 lime
salt, to taste
Method
Heat a griddle pan for the tuna.
In a frying pan gently heat half the olive oil and add the cumin seeds.
When they sizzle add the red or yellow pepper, red onion and garlic.
Season with salt and sauté for a few minutes before turning off the heat.
In the meantime make the paste for the tuna by lightly crushing the coriander seeds with the black peppercorns.
Stir in the chipotle chilli paste, sugar, remaining olive oil and season with a little salt.
Rub the marinade all over the tuna and sear in the preheated griddle pan for around 30 seconds on each side. Depending on the thickness of your tuna steaks and how you like them cooked you may need to leave them cooking for a little longer. Remove from the pan and allow to rest.
Mix the avocado, cherry tomatoes and coriander together adding a good squeeze of lime and a pinch of salt for flavour.
Serve the tuna over the pan fried vegetables and avo remembering to squeeze some extra lime for a little zing.
