About
These tuna steaks have such a crispy, lightly seasoned exterior, but the insides are tender and just slightly pink in the center. They could not taste more perfect paired with crispy and spicy jalapeno, creamy avocado, and refreshingly bright cilantro. A squeeze of fresh lime tops it all off!
Ingredients
- 8 ounce tuna, raw
- ½ teaspoon salt
- ½ teaspoon black pepper, ground
- ½ teaspoon garlic powder
- 2 teaspoon olive oil
- 1 tablespoon lime juice, fresh
- 4 ounce avocado, black skin, california type
- 1 regular – approx 2" long jalapeno peppers
- ½ ounce cilantro
Instructions
- Season both sides of 2 tuna steaks with the salt, pepper, and garlic.
- Heat the olive oil in a pan over medium-high heat. Place the tuna steaks in the hot oil and cook for about 2-3 minutes per side. You will also need to use a pair of tongs to rotate the steaks to cook the short sides as well. Once all sides of the tuna has been cooked, drizzle the lime juice into the hot pan. Let the lime juice steam and infuse the tuna steaks and continue cooking until they have a golden and crispy char.
- Prepare half of a large avocado by slicing it into 8 slices. Cut a small jalapeno into 8 rings as well. Slice each tuna steak into 4 slices.
- To prepare a plate, lay down a ¼ oz of cilantro stems. Layer 4 slices of avocado over the cilantro and follow that with 4 slices of jalapeno.
- Lay a sliced tuna steak over the spicy avocado bed. Enjoy with extra slices of lime for squeezing.
Nutrition Facts
- Servings: 2
- Calories: 307.4kcal/1286.3kJ (per serving)
- Fat: 18.9g (per serving)
- Carbs: 7.2g (per serving)
- Protein: 28.0g (per serving)
