Pan Seared Ahi Tuna Steaks with Avocado Salsa Recipe

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Sprinkle tuna steaks with sea salt, black pepper and drizzle with olive oil on both sides. Set aside. Heat 3 tablespoons of coconut oil in a frying pan over medium-high heat. Add the onions and peppers, cover with a lid and cook for 5 minutes, stirring a couple of times. Add paprika, cumin, chilli, garlic, vinegar, a good pinch of salt, and.

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Make the Salsa. Return pan used to cook tuna to medium-high heat. Add tomatoes, 1/2 cup water, and a pinch of salt and pepper to hot pan. Bring to a simmer. Once simmering, stir occasionally until slightly thickened and liquid has reduced by half, 5-7 minutes. Remove from burner.

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Step 1. Combine first 9 ingredients in a medium bowl. Advertisement. Step 2. Combine soy sauce and brown sugar in a small bowl, stirring until brown sugar dissolves. Reserve 1 tablespoon soy sauce mixture. Heat a grill pan over high heat. Coat pan evenly with cooking spray. Add steaks to pan; cook 2 minutes on each side or until desired degree.

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1. Prepare the Mango Salsa: In a serving bowl, combine the mango, red pepper, English cucumber, red onion, and jalapeño. Add the lime juice, apple cider vinegar, olive oil, garlic powder, kosher salt, and black pepper then gently toss. Top with cilantro and chill for at least 10 minutes before serving. 2.

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Sear on the grill 1 minute on each side. Set aside to rest. Dice or slice all the vegetables and herbs for the salsa and put them in a bowl. Add the lime juice, 1 tablespoon of olive oil, and season well with salt. Dice the seared tuna the same size as the avocado and tomatoes, and add. Taste the salsa; it should be well salted and a bit acidic.

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Heat the grill to high-heat. Oil the grates generously with vegetable oil (not cooking spray), and let heat up. Rub each tuna steak with a little bit of olive oil, and then sprinkle with coriander, salt and pepper. Place the tuna steaks on the grill and cook 4 to 6 minutes, turning just once.

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Set the salsa aside while you prepare the fish. To prepare the fish, pat dry with paper towels and sprinkle both sides with a little salt and pepper. Place a nonstick pan or well-seasoned cast-iron skillet over medium heat. When the pan is hot, add the remaining 2 tablespoons of olive oil, and carefully lay a fish in the pan.

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2 tablespoons chopped fresh cilantro. 2 tablespoons minced seeded jalapeño pepper. 1 tablespoon olive oil. 2 teaspoons balsamic vinegar. ½ teaspoon salt, divided. ½ teaspoon black pepper, divided. 4 (6-ounce) tuna steaks (about 1 inch thick) Cooking spray. Lime wedges (optional)

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Place the rub on a plate, add the yellowfin tuna and coat them well on both sides. Meanwhile, heat to high heat a non-stick skillet. Once the skillet is hot, rub some olive oil over the yellowfin tuna and place the oiled side into the pan. Sear on high for 1 ½ to 2 minutes per side.

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Grill pineapple slices, uncovered, over medium heat for 5-7 minutes on each side. Chill for 30 minutes. Dice the pineapple; place in a bowl. Stir in the onion, jalapenos, cilantro and lime juice. Refrigerate for 1 hour or until chilled. Brush tuna steaks with oil; sprinkle with salt and pepper. Grill, covered, over medium heat for 5 minutes on.

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Ingredients. 1/2 cup plain nonfat yogurt; 1/4 cup salsa; 1/4 teaspoon pepper; 2 cans (5 ounces each) reduced-sodium chunk white tuna, drained and flaked

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To make the mango avocado salsa, mix all ingredients in a medium bowl. Taste and adjust the seasonings if desired. To make the grilled blackened tuna steaks, heat a grill over high heat (or a grill pan on the stove over medium-high). Coat the tuna steaks with the blackening seasoning on all sides, then spray the top and bottom with cooking spray.

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Pour salsa macha over fish, and stir gently with a spoon until the fish is completely coated. Season with salt. Let stand 5 minutes. Gently stir in the cucumber, onion, and avocado. Add lime juice.

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Heat a saute pan over high heat for 5 minutes until very hot. Season the tuna liberally with salt and pepper. When the pan is very hot, add a drizzle of olive oil and then the tuna steaks. Sear.

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Heat a grill pan or heavy cast-iron pan over moderately high heat. Rub the tuna steaks all over with the 1 tablespoon oil. Sprinkle with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.

Ahi Tuna Steaks with Pineapple Mango Salsa The Starving Chef

Salsa Tuna and Bean Salad. Only three ingredients and three minutes of prep time for a high protein, incredibly filling meal or snack. 4.50 from 2 votes. Print Rate. Prep Time: 5 minutes. Cook Time: 0 minutes. Total Time: 5 minutes. Servings: 4. Author: Meme.