Tuna steak with cucumber guacamole
Difficulty
Easy 👌Ingredients
| 800 g | tuna fillet (sushi-grade) |
| 2 | avocados |
| 1 | cucumber |
| ½ | red onion |
| 1 clove | garlic |
| 10 g | cilantro |
| ½ | jalapeño |
| ½ | lime (juice) |
| ½ | orange (juice) |
| ½ tsp | cumin |
| salt | |
| pepper | |
| ½ | lemon (juice) for serving |
| olive oil for greasing |
How-To Videos
Utensils
- nonstick pan
- lemon press
- cutting board
- knife
- large mixing bowl
Enjoy with
Rosé, Côtes du Provence
A dry, crisp wine with an earthy and herby aroma and a medium body with hints of vanilla and cherries. Perfect to balance the citrusy flavors and slight spiciness of this dish.
Nutrition per serving
1307
101g
94g
16g
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Step 1/3
- ½ red onion
- 1 clove garlic
- 10 g cilantro
- ½ jalapeño
- 1 cucumber
- 2 avocados
- ½ lime (juice)
- ½ orange (juice)
- ½ tsp cumin
- salt
- citrus press
- cutting board
- knife
- large mixing bowl
Peel the onion and garlic and finely chop. Chop cilantro, halve jalapeño, remove seeds, and finely chop. Wash cucumber, halve, and finely dice. For the guacamole, halve avocados and remove pit and flesh. Transfer half of the flesh to the bowl and mash. Mix with lime juice and orange juice until creamy. Add onion, cilantro, and jalapeño, and mix to combine. Season with garlic, cumin, and salt to taste.
Step 3/3
- 800 g tuna fillet (sushi-grade)
- salt
- pepper
- oil for frying
- ½ lemon (juice) for serving
- olive oil for serving
- nonstick pan
Season the tuna fillets with salt and pepper, rub with oil, and fry in a nonstick pan set over high heat. Fry for approx. 30 – 60 sec. on each side, for a rare seared steak. Serve immediately with a side of the guacamole, a sprinkle of lemon juice, and a drizzle of olive oil. Enjoy!
in Berlin