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Tuna and Avocado Salsa Recipe
Pico di Gallo meets tuna tartare in this charred tuna and avocado salsa. Serve it with corn chips and go to town.
Ingredients
- 1 1/2- to 1 2/3-pound tuna steak
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 1 teaspoon olive oil, plus 1 tablespoon
- Kosher salt
- 1 1/2 Hass avocados, diced
- 6 small or 4 large vine-ripe tomatoes, seeded and diced
- 2 scallions, thinly sliced on an angle
- 1/2 to 1 jalapeño, seeded and finely diced
- 3 tablespoons roughly chopped cilantro
- Juice of 1 lime
- Juice of 1/2 lemon
- Tortilla chips, for serving
Instructions
- 1
Preheat an indoor or outdoor grill to the highest heat. Season all sides of the tuna with the spices and salt. Drizzle with 1 teaspoon of olive oil, and rub the oil and spices all over the tuna. Sear on the grill 1 minute on each side. Set aside to rest.
- 2
Dice or slice all the vegetables and herbs for the salsa and put them in a bowl. Add the lime juice, 1 tablespoon of olive oil, and season well with salt. Dice the seared tuna the same size as the avocado and tomatoes, and add. Taste the salsa; it should be well salted and a bit acidic. Add the juice of up to 1/2 lemon to achieve the desired acidity. Serve with a ton of tortilla chips.
Nutrition Facts
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