Tuna Steak with Avocado and Tomato Salsa
Ingredients
- For the vegetables
- 200 grams Broccoli
- salt
- 150 grams Snow peas
- 1 Red paprika
- 1 yellow paprika
- 1 Red onion
- 1 ripe Avocado
- olive oil
- White vinegar
- freshly ground peppers
- For the salsa
- 1 ripe Avocado
- 1 Tbsp Lime juice
- 2 small Tomatoes
- 1 Red onion
- 1 Red chili pepper
- 2 Tbsps Lime juice
- 1 Tbsp freshly chopped cilantro
- For the tuna
- 4 skinless Tuna steak (each about 150 grams, ready to cook)
- 2 Tbsps Lime juice
- 3 stems cilantro
- For the garnish
- Lime zest
Preparation steps
For the vegetables, rinse the broccoli and divide into florets. Blanch in boiling salted water for 5 minutes, rinse with cold water and drain well. Rinse the snow peas, trim the ends. Blanch in boiling salted water for 5 minutes, rinse with cold water and drain well. Rinse and halve the bell peppers, remove seeds and ribs and cut into diamond shapes. Peel the onion and cut into thin rings.
Halve the avocado, remove the pit, spoon out the flesh and dice. Sprinkle with lime juice immediately. Mix the vegetables loosely with 3 tablespoons of oil and 1.5 tablespoons of vinegar. Season with salt and pepper.
For the salsa, peel the avocado, halve, remove the pit, spoon out the flesh and dice. Sprinkle with lime juice immediately. Scald the tomatoes, cool in ice water, peel, remove seeds and finely chop. Peel the onion and cut into fine dice. Rinse the chile pepper, cut in half lengthwise, remove seeds and finely chop. Mix everything together with lime juice and cilantro. Season with salt, pepper.
Preheat the grill.
For the fish, rinse the fish, pat dry and sprinkle with lime juice. Season with salt and pepper. Grill the fish on both sides for about 2 minutes. Transfer the fish to serving plates and sprinkle with cilantro leaves. Put some of the salsa on the fish, served with vegetable salad and lime wedges and garnish with lime zest.
