Tuna and avocado are a pretty handsome pair. Tuna-avocado rolls are a sushi staple. My mom used mashed avocado in her tuna salad instead of mayonnaise. And sliced avocado often shows up as a garnish on tuna burgers.
This dish was a huge hit: a kind of blurring of salsa and tartare. I rub a tuna steak in olive oil and smoky, spicy herbs, and char it just to get a little bit of the grilled flavor. Then I dice it up, along with diced avocado, tomato, jalapeno, green onion, and cilantro. A drenching of citrus juice, and a swig of olive oil, and it's ready to be scooped up on a corn chip. You can definitely serve this as an appetizer to share, but it also makes a phenomenal lunch.
- 1 1/2 to 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 avocadoes, diced
- 6 small or 4 large vine-ripe tomatoes, seeded and diced
- 2 scallions, thinly sliced on an angle
- 1/2 to 1 jalapeno, seeded and finely diced
- 3 tablespoons roughly chopped cilantro
- Juice of 1 lime
- Juice of 1/2 lemon
- Tortilla chips, for serving
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.
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.