Mexican Tuna Steak Salad
Author: Kristen Barkley
Prep time:
Cook time:
Total time:
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
- Preheat oven to 400F.
Peppers:
- Cook bell peppers and onion along with seasonings in oil in large skillet.
- Cook until soft and fragrant, about 7-10 minutes on medium heat.
- Remove and place in baking dish.
Tuna:
- Season tuna with salt, pepper and lime juice.
- Add butter and oil to large skillet used for pepper and onions.
- 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.)
- Remove tuna from skillet and lay on pepper bed in baking dish.
- Bake for 7 minutes in preheated oven. (Check for flakiness to fish and desired wellness.)
Salad Assembly:
- Divide mixed greens evenly onto four plates.
- Top with peppers and onions.
- Add tuna steaks.
- Top with avocado, cilantro and lime juice.
Notes
Adapted from eatdrinkpaleo.com
