Mexican Tuna Steak Salad
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Serves: 4
 
A meal with a few ingredients and A LOT of flavor.
Ingredients
FOR PEPPERS:
  • 6 tablespoon coconut oil or ghee
  • 2 large orange bell peppers sliced into thin strips
  • 2 medium red onion
  • 1⅓ teaspoon sweet paprika
  • 1⅓ teaspoon cumin powder
  • A good pinch of red chill flakes
  • 2 large garlic clove
FOR TUNA STEAKS:
  • 2 tablespoon olive oil
  • 2 tablespoon butter
  • 2 teaspoon coriander powder
  • 4 tuna steaks, 1 inch thick
  • 2 limes
  • A pinch of sea salt & black pepper
FOR SALAD:
  • 2 large, ripe avocado diced
  • 2 Tablespoons chopped cilantro
  • Some lime juice, about half a lime
  • A little pinch of sea salt
  • 4 c mixed greens
Instructions
  1. Preheat oven to 400F.
Peppers:
  1. Cook bell peppers and onion along with seasonings in oil in large skillet.
  2. Cook until soft and fragrant, about 7-10 minutes on medium heat.
  3. Remove and place in baking dish.
Tuna:
  1. Season tuna with salt, pepper and lime juice.
  2. Add butter and oil to large skillet used for pepper and onions.
  3. Add seasoned tuna to hot pan and brown both side, about 2 minutes on each side. (Make sure you only turn the fish once so it doesn't break apart.)
  4. Remove tuna from skillet and lay on pepper bed in baking dish.
  5. Bake for 7 minutes in preheated oven. (Check for flakiness to fish and desired wellness.)
Salad Assembly:
  1. Divide mixed greens evenly onto four plates.
  2. Top with peppers and onions.
  3. Add tuna steaks.
  4. Top with avocado, cilantro and lime juice.
Notes
Adapted from eatdrinkpaleo.com
Recipe by Marpe at https://www.marpewellness.com/recipes/main-dish/mexican-tuna-steak-salad/