Tuna & Guacamole Recipe

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Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tI would travel the world in search of the perfect tuna steak. It’s my most favourite food ever. And the fancy guac is worth doing even if I can never, ever find fresh coriander when I need it. I think an alert goes out to the shops in my area to take it off the shelves just for a laugh.

  • Yield: 4 Servings


For the fancy guac
  • 1 large avocado, nice and soft but not bruised finely grated zest of 1 lime, plus juice of ½ lime, or to taste
  • ¼ small red onion, finely chopped
  • 1 red chilli (deseeded if you don’t like it hot), finely chopped
  • good pinch of sea salt
  • handful of coriander or parsley, finely chopped
  • ½ small ripe tomato, chopped
For the fish
  • 5½ oz (4 x 150 g) tuna steaks
  • drizzle of extra virgin olive oil
  • 1 lemon, cut into 4 wedges
How to Make It
  1. Halve and peel the avocado, remove the stone, put the flesh in a bowl, and mash roughly with a fork.
  2. Add the lime zest and juice, and give it a good stir, then add the onion, chilli, salt, and the coriander or parsley. Mix well, then stir in the tomato. Set aside.
  3. Heat a griddle pan over a medium heat, or even over the barbie if you’ve got that on.
  4. Drizzle the tuna steaks with the olive oil and rub salt into them.
  5. Wait until the griddle pan is nice and hot (you should be able to see a heat haze, or even smoke, rising from it), then put your tuna steaks in and allow them to sizzle for 2 minutes.
  6. Using a fish slice, gently turn over the tuna and cook for another 2 minutes, for medium-rare. (Cook for a minute or so more if you like, but tuna dries out if you overcook it.)
  7. Put on a warmed plate and top with a dollop of the guacamole. Serve with lemon wedges. Sliced tomatoes and a little basil, or a green salad, and chips or noodles, are rather fabulous alongside.

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