Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, tuna steak with avacado light salad. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
Wash tuna, pat dry, and rub with salt and pepper. Season tuna with salt and pepper. Sear tuna on a very hot skillet with olive oil. Cook to desired doneness (rare if preferable).
Tuna steak with avacado light salad is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Tuna steak with avacado light salad is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have tuna steak with avacado light salad using 9 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Tuna steak with avacado light salad:
- Get 1 fillet of Tuna
- Prepare 1/2 Avacado
- Take 1 tspn fish eggs
- Get Corriander
- Prepare Sesame oil
- Get Chipotle Chillis
- Get 1/2 lemon
- Make ready Soy sauce
- Prepare Coarse salt
Need to reserve calories and/or fat? Serve it open-faced on one Chaffle vs two. Combine avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon. Assemble red peppers on the serving plates.
Steps to make Tuna steak with avacado light salad:
- Finely slice up your tuna steak into 3 smaller fillets.
- Coat the fillers in sesame oil and heat a pan.
- Slice the Avacado and coriander whilst the pan heats. Add a small squeeze of lemon oil.
- Chuck the sesame oil tuna steak into the pan and give it a 30 second blast on each side - you want it to be pink in the middle still.
- Before removing add a dash of soy sauce and squeeze the rest of the lemon over.
- Serve the Avacado and coriander with the tuna steak placed over the top
- Sprinkle the chipotle chilli and a teaspoon of fish eggs over the top. Garnish with a final bit of coriander. Add a dash of salt to taste - the sweetness of the fish eggs will offset this nicely.
- I also did a version of the dish without cooking the Tuna - tasted lovely! I topped it with toasted sesame seeds!
Combine avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon. Assemble red peppers on the serving plates. Place 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. To make the salad dressing, mash the flesh of one avocado with a fork.
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