Mexican Tuna Steak Recipes

MEXICAN TUNA STEAK

Steps:

• Pat tuna steak dry and drizzle with some olive oil. Sprinkle with kosher salt and freshly ground black pepper and set aside to come to room temperature.
• Heat 1 tbsp olive oil in non stick saute pan to medium heat. Add onion and pepper. Cover and cook for 5 minutes, stirring a couple of times. Add paprika, cumin, garlic, cider vinegar, salt, chili flakes and 2 tbsp. water, mixing thoroughly. Cook an additional 5-7 minutes until vegetables are tender and slightly browned, adding 1 additional tbsp of water if pan gets dry. Keep warm if proceeding with recipe. Note - Pepper Onion Saute can be made in advance and rewarmed in microwave just before assembling.
• Combine avocado, lime juice, cilantro and salt. Toss well and set aside.
• Heat 1 tbsp olive oil and butter in non stick saute pan to medium high heat. Add coriander seeds and lime zest and stir for 1 minute to infuse flavors into olive oil/butter mixture. Add tuna steak and turn heat down to medium. Squeeze juice of 1/2 lime over fish and cook for 2 minutes, bathing the steaks in the lime butter sauce while cooking. Turn and cook for 2 additional minutes. If you prefer medium to medium well cook for 3 minutes per side.
• Place Pepper Onion saute on plate, topping with tuna steak. Drizzle some of the lime butter sauce over fish, Top with Avocado Salsa. If desired, squeeze additional lime juice and drizzle with additional olive oil before serving.

SAVORY PAN-SEARED TUNA STEAKS

Steps:

• Mix soy sauce, olive oil, lemon juice, sesame oil, molasses, cayenne pepper, ginger, and garlic together in a bowl.
• Place tuna steaks in a large resealable bag or airtight container; pour marinade over steaks. Marinate steaks at room temperature for 20 minutes.
• Heat a non-stick pan over medium heat. Remove steaks from marinade and arrange in the hot pan; gently shake pan to avoid sticking. Cook approximately 1 1/2 minutes and flip. Cook other side until tuna is desired doneness, 1 to 2 more minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

MEXICAN TUNA STEAK, SWEET RED PEPPERS & AVOCADO SALSA

Steps:

• Wash and pat dry the tuna steaks, sprinkle with a little sea salt, black pepper and a drizzle of olive oil on both sides. Set aside to come to room temperature.
• Heat four tablespoons of olive oil in a frying pan to medium hot but not sizzling. Add sliced onion and red peppers, cover with a lid and cook for 5 minutes, stirring a couple of times. Add paprika, cumin, garlic, apple cider vinegar, a good pinch of salt, chili flakes, and about 2 tablespoons of water. Mix through and cook for a further 4-5 minutes until softened slightly browned. Remove to a plate or use a different frying pan for tuna steaks.
• Grind coriander seeds in a mortar and pestle or use coriander seeds powder instead. Heat up macadamia oil and butter sizzling hot. Add coriander seeds and the zest from one lime to the frying pan. Stir with the butter and oil, allowing them to infuse the flavours. Keeping the heat high, add tuna steaks and turn the heat down to medium. Drizzle with juice from half a lime and cook for two minutes on each side (more if you like it well done and less if you it's super fresh and you like it rare). Use a spoon to bathe the steaks in the buttery, lime sauce they're cooking inches.
• Meanwhile, chop avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon.
• Assemble some of the red peppers on the serving plates. Place the tuna steaks and top with avocado salsa and more red peppers. Squeeze extra lime juice and drizzle with a little extra virgin olive oil just before serving.

MEXICAN TUNA STEAK

Steps:

• Wash and pat dry the tuna steaks
• Heat some of coconut oil in a pan and add onion and red pepper. Cook for about 5 minutes. Add paprika, cumin, garlic, apple cider vinegar, salt, and chili flakes. Cook for another 5-7 minutes until browned.
• Add rest of coconut oil or ghee and the zest from one lime to the pan. Add tuna steaks.
• Chop avocado and fresh coriander and add sea salt and the remaining lime juice, about one tablespoon.

SPICY GRILLED TUNA, CUBAN STYLE

Steps:

• In a small mixing bowl, combine the olive oil, salt, cayenne pepper, lemon juice, garlic, shallots, cumin, and about 3/4 of the cilantro (reserve the remaining cilantro for garnish).
• Place the tuna fillet in a large glass or ceramic dish. Rub your fingers over the fish to check for and remove any remaining bones, and pour the marinade over the tuna. Make sure the fish are evenly coated on both sides and marinate for 1 hour in the refrigerator, turning once.
• Brush a grill or broiler pan with vegetable oil and heat it to high heat. Grill the fillets for 4 to 5 minutes on each side, until done to your liking. Garnish with the remaining cilantro and the lemon wedges.

TASTY TUNA STEAK

Steps:

• Heat 1 tablespoon of olive oil in a skillet over medium heat. Stir in 1 1/2 teaspoons of whole fennel seeds, and cook until they bubble and begin to pop, about 30 seconds. Stir in the garlic and red bell pepper; cook and stir for 2 minutes. Stir in the fish bouillon until dissolved, then add the lemon juice, white wine, and bok choy. Cook and stir until the bok choy is tender, about 5 minutes.
• Meanwhile, combine some salt and pepper with the crushed fennel seeds on a plate. Press the tuna steak into the salt mixture on both sides. Heat the remaining tablespoon of olive oil in a separate skillet over high heat. Place the tuna steak in the skillet, and cook until browned on both sides and cooked to your desired degree of doneness, about 45 seconds per side for rare.
• Cut the tuna into 1/4-inch thick slices and arrange onto a serving platter. Top with the bok choy mixture to serve.