Bob le Chef’s Grilled Tuna Steak and Avocados
Serves 2
Ingredients
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- 1 large tomato, diced (approx. 250 ml / 1 cup)
- ½ onion, finely chopped (approx. 125 ml / ½ cup)
- ½ jalapeño, finely diced (approx. 15 ml / 1 tbsp)
- 5 ml (1 tsp) vinegar (your preference)
- 10 ml (2 tsp) hot sauce (your preference)
- Juice of half a lime
- Salt and ground pepper to taste
- 1 large avocado
- 30 ml (2 tbsp) vegetable oil
- 2 tuna steaks, approx. 180 g each
- Montreal steak spice (or similar)
Preparation
- In a bowl, mix the tomato, onion, jalapeño, vinegar, hot sauce and lime juice
- Season to taste and set aside
- Pit the avocado and remove the flesh, taking care not to damage it
- Cut the avocado lengthwise into 1 cm-wide slices
- Heat the oil in a cast iron pan (if you don’t have one, any other pan will do) over medium heat, sear the avocado slices for about 1 minute on each side, and set aside on the dinner plates
- Coat each tuna steak entirely with Montreal steak spice
- In the same pan, grill the tuna steaks for about 2 to 3 minutes on each side
- Arrange on the plates atop the seared avocado slices
- Spoon a generous amount of homemade salsa onto the tuna steaks
- Serve immediately
Chef’s Tip
I prepared this recipe in the kitchen, but it’s just as delicious done on the barbecue!
Credit
Bob le Chef
