Tuna steak with cucumber guacamole

Nutrition per serving

• 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 2/3

  

  Dice the remaining avocado and fold into the guacamole along with cucumber.

• 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!