Mexican spiced tuna steak with red pepper avocado salsa
- 1 ½ lbs tuna steak (6 oz, 6 oz, 6 oz, 6 oz portions)
- 2 red onions
- 2 red bell peppers
- ⅓ cup butter
- 1 tsp paprika
- 1 ¾ tsp cumin
- 2 tsp minced garlic
- 2 tbsp apple cider vinegar
- ¼ tsp red pepper flakes
- 3 ¼ limes
- 1 ¾ tsp ground coriander
- 2 avocados
- 3 ½ tbsp chopped cilantro
Pat dry tuna steaks with a paper towel. Season with salt and pepper on both sides.
Thinly slice onion in 1/4-inch slices. Remove top of red bell pepper; remove ribs and seeds and thinly slice into 1/4-inch slices.
Heat 4 tbsp butter in a large skillet over medium-high heat. Once melted, add onion and red bell pepper. Cook, covered, stirring occasionally, 5 minutes.
Add paprika, cumin, garlic, apple cider vinegar, red pepper flakes and 4 tbsp water to the skillet. Cook, stirring occasionally, until browned and softened, 5 to 7 minutes. Transfer mixture to plate.
Wipe out skillet. Zest lime with a grater or zester to get 4 tsp zest. Juice lime.
Melt remaining 2 tbsp butter over medium heat. Add ground coriander and lime zest. Stir to infuse butter.
Add tuna steaks to skillet. Drizzle with 4 tbsp lime juice. Cook 2 minutes per side, using spoon to bathe steaks in butter while cooking.
While tuna cooks, scoop out avocado and cut into 1/2-inch dice. Transfer to small bowl. Coarsely chop cilantro and add to avocado. Drizzle with another 4tbsp lime juice and season with salt. Mix to combine.
Assemble on plates: Divide pepper salsa between plates and top with tuna steak, followed by avocado mixture. Enjoy!