Ramp up your healthy fats with this fresh new twist on tuna.
For red peppers
3 tablespoon coconut oil or ghee
1 medium red onion
1 medium red pepper (capsicum/bell pepper)
⅔ teaspoon sweet paprika
⅔ teaspoon cumin powder
A good pinch of red chill flakes
1 large garlic clove
1 tablespoon apple cider vinegar
For tuna steaks
1 tablespoon macadamia oil or coconut oil
1 tablespoon butter or 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
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
2 tablespoons coconut oil
1/3 cup natural almond butter or other natural nut butter
1/4 cup maple syrup or honey
1/4 tsp cinnamon
1/2 cup old fashioned rolled oats– not quick oats
1/2 cup Rice Krispies
1/4 cup ground flax
1/4 cup chocolate chips
2 tablespoons chia seeds optional and not pictured
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, apple cider vinegar, a good pinch of salt, chilli 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 macadamia oil and butter to sizzling hot. Add coriander seeds and the zest from one lime to the frying pan. Stir with the butter and oil, allowing them to infuse the flavours. 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 buttery, lime sauce 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.
Check out more great recipes like this at Eat Drink Paleo