Tuna steak with cucumber guacamole

Tuna steak with cucumber guacamole

19 ratings

Margaux, jeweler


„This recipe is super refreshing and light, and works great on the grill too—perfect for summer!“

Difficulty

Easy 👌
20
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
800 g
tuna fillet (sushi-grade)
2
avocados
1
cucumber
½
red onion
1 clove
garlic
10 g
cilantro
½
jalapeño
½
lime (juice)
½
orange (juice)
½ tsp
cumin
salt
pepper
½
lemon (juice) for serving
olive oil for greasing
Metric
Imperial
  • 800 g tuna fillet (sushi-grade)
  • 2  avocados
  • 1  cucumber
  • ½  red onion
  • 1 clove garlic
  • 10 g cilantro
  • ½  jalapeño
  • ½  lime (juice)
  • ½  orange (juice)
  • ½ tsp cumin
  • salt
  • pepper
  • ½  lemon (juice) for serving
  • olive oil for greasing

Utensils

  • nonstick pan
  • lemon press
  • cutting board
  • knife
  • large mixing bowl

Enjoy with

Rosé, Côtes du Provence
A dry, crisp wine with an earthy and herby aroma and a medium body with hints of vanilla and cherries. Perfect to balance the citrusy flavors and slight spiciness of this dish.

Nutrition per serving

Cal
1307
Protein
101g
Fat
94g
Carb
16g

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Step 1/3

Peel the onion and garlic and finely chop. Chop cilantro, halve jalapeño, remove seeds, and finely chop. Wash cucumber, halve, and finely dice. For the guacamole, halve avocados and remove pit and flesh. Transfer half of the flesh to the bowl and mash. Mix with lime juice and orange juice until creamy. Add onion, cilantro, and jalapeño, and mix to combine. Season with garlic, cumin, and salt to taste.
  • ½ red onion
  • 1 clove garlic
  • 10 cilantro
  • ½ jalapeño
  • 1 cucumber
  • 2 avocados
  • ½ lime (juice)
  • ½ orange (juice)
  • ½ tsp cumin
  • salt
  • citrus press
  • cutting board
  • knife
  • large mixing bowl

Peel the onion and garlic and finely chop. Chop cilantro, halve jalapeño, remove seeds, and finely chop. Wash cucumber, halve, and finely dice. For the guacamole, halve avocados and remove pit and flesh. Transfer half of the flesh to the bowl and mash. Mix with lime juice and orange juice until creamy. Add onion, cilantro, and jalapeño, and mix to combine. Season with garlic, cumin, and salt to taste.

Step 2/3

Dice the remaining avocado and fold into the guacamole along with cucumber.

Dice the remaining avocado and fold into the guacamole along with cucumber.

Step 3/3

Season the tuna fillets with salt and pepper, rub with oil, and fry in a nonstick pan set over high heat. Fry for approx. 30 – 60 sec. on each side, for a rare seared steak. Serve immediately with a side of the guacamole, a sprinkle of lemon juice, and a drizzle of olive oil. Enjoy!
  • 800 tuna fillet (sushi-grade)
  • salt
  • pepper
  • oil for frying
  • ½ lemon (juice) for serving
  • olive oil for serving
  • nonstick pan

Season the tuna fillets with salt and pepper, rub with oil, and fry in a nonstick pan set over high heat. Fry for approx. 30 – 60 sec. on each side, for a rare seared steak. Serve immediately with a side of the guacamole, a sprinkle of lemon juice, and a drizzle of olive oil. Enjoy!