Tuna Steaks with Avocado Salsa

Make Ahead and Storage

Best eaten straight away. Leftover seared tuna keeps in the fridge for up to 2 days; eat it cold, flaked into a salad. The salsa is best fresh, since avocado browns.

How to Make Tuna Steaks with Avocado Salsa

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1. Make the salsa: toss the avocado, tomatoes, red onion, jalapeño, cilantro, lime juice and the ¼ tsp salt in a bowl. Set aside.

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2. Pat the tuna dry. Rub it with the oil and season with the paprika, the ½ tsp salt and the pepper.

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3. Heat a heavy frying pan or griddle over high heat until very hot. Sear the tuna for 2 to 3 minutes on each side, until browned outside and still pink in the centre.

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4. Rest for 2 minutes, slice across the grain and serve with the salsa alongside.

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Worth Knowing

• Add a minute a side if you prefer the tuna cooked through, but expect a drier steak.
• Choose avocados that give slightly when pressed; a hard one makes a bland, crunchy salsa.
• Heat the pan until a drop of water skitters across it before the fish goes in.

Serving Ideas

A green salad · Steamed green beans · Cauliflower rice

Ingredient Swaps

• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.

Tuna Steaks with Avocado Salsa FAQ

Tuna Steaks with Avocado Salsa Nutrition Facts

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.