African Adobo-Rubbed Tuna Steaks Recipe

Name: African Adobo-Rubbed Tuna Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the avocado salsa; 2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes; 3 scallions, white and green parts, thinly sliced on the bias; 2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers); 2 garlic cloves, minced; 1/3 cup fresh orange juice; 1/4 cup fresh lime juice; 1/2 cup extra virgin olive oil; kosher salt & freshly ground black pepper; For the adobo; 1 1/2 teaspoons coriander seeds, toasted and ground; 1 teaspoon ground ginger; 1 1/2 teaspoons red pepper flakes, crushed; 1 1/2 teaspoons ground turmeric; 1 1/2 tablespoons dry mustard; 1 1/2 teaspoons grated nutmeg; 1 1/2 teaspoons ground allspice; 1 1/2 teaspoons cayenne pepper; 1 1/2 teaspoons fresh ground black pepper; 1 1/2 tablespoons kosher salt; 1 tablespoon paprika; 1 1/2 tablespoons dried orange peel; 1 tablespoon sugar; four 6-ounce tuna steak; 1/4 cup peanut oil or 1/4 cup canola oil; For the cucumbers; 2 1/2 tablespoons sugar; 1/2 cup champagne vinegar; 1 seedless European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

Servings: persons

For the avocado salsa
2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes
3 scallions, white and green parts, thinly sliced on the bias
2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers)
2 garlic cloves, minced
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1/2 cup extra virgin olive oil
kosher salt & freshly ground black pepper
For the adobo
1 1/2 teaspoons coriander seeds, toasted and ground
1 teaspoon ground ginger
1 1/2 teaspoons red pepper flakes, crushed
1 1/2 teaspoons ground turmeric
1 1/2 tablespoons dry mustard
1 1/2 teaspoons grated nutmeg
1 1/2 teaspoons ground allspice
1 1/2 teaspoons cayenne pepper
1 1/2 teaspoons fresh ground black pepper
1 1/2 tablespoons kosher salt
1 tablespoon paprika
1 1/2 tablespoons dried orange peel
1 tablespoon sugar
four 6-ounce tuna steak
1/4 cup peanut oil or 1/4 cup canola oil
For the cucumbers
2 1/2 tablespoons sugar
1/2 cup champagne vinegar
1 seedless European cucumber, peeled, halved lengthwise, seeded, and very thinly sliced

1
For the salsa:
2
In a medium bowl, combine the diced avocados, scallions, peppers, and garlic. In another bowl, whisk together the orange and lime juices, olive oil, and salt and pepper. Pour over the avocado mixture and gently toss. Refrigerate for 15 minutes.
3
Meanwhile, for the cucumbers: Mix the sugar and vinegar in a bowl, stirring well. Add the cucumbers and allow to marinate for about 15 minutes.
4
To serve, arrange the cucumber in neat slices across each plate. Slice the tuna and lay it over the cucumbers. Spoon the avocado salsa on top of or around the tuna. Spoon a little of the pickling juices around the cucumbers, and serve. (Sometimes I add a little grated orange zest for garnish as well.)
5
For the adobo:
6
Mix all of the ingredients together in a bowl.
7
Rub each of the tuna steaks with 1 1/2 teaspoons of the oil and sprinkle generously with the adobo. (Reserve any extra adobo spice rub for another use.) In a nonstick skillet, heat the remaining 2 tablespoons oil until it begins to smoke. Sear the tuna on each side for only 1 minute - the tuna is served rare. Transfer to a plate and set aside.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 29 ingredients. The key ingredients include: For the avocado salsa, 2 ripe avocados, pitted, peeled, and cut into 1/2-inch cubes, 3 scallions, white and green parts, thinly sliced on the bias, 2 jarred piquillo peppers, diced (or substitute 2 jarred roasted red peppers), and more.

Yes, African Adobo-Rubbed Tuna Steaks falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

African Adobo-Rubbed Tuna Steaks

How did you like this recipe?

Frequently Asked Questions