Mexican Tuna Steak, Sweet Red Peppers & Avocado Salsa

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Ingredients

For red peppers

• 3 tablespoon coconut oil or ghee
• 1 medium red onion, sliced
• 1 medium red pepper (capsicum/bell pepper), sliced
• 2/3 teaspoon sweet paprika
• 2/3 teaspoon cumin powder
• A good pinch of red chill flakes
• 1 large garlic clove, diced finely
• 1 tablespoon apple cider vinegar (or other type of vinegar)

For tuna steaks

• 1 tablespoon olive 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, 1-cm thick), sourced with sustainability in mind
• 1 lime
• A pinch of sea salt & black pepper

For avocado

• 1 large, ripe avocado, chopped
• 2 tablespoon chopped fresh coriander (cilantro), chopped
• Some lime juice, about half a lime
• A little pinch of sea salt

Instructions

1. Sprinkle tuna steaks with sea salt, black pepper and drizzle with olive oil on both sides. Set aside.
2. 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 about two tablespoons of water. Mix through and cook for 5-7 minutes until softened and slightly browned. Remove to a plate, or use a different frying pan for tuna steaks.
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Full Instructions : Click Here

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