Kitchen notes · a little help before you start
Seared Tuna with Avocado Salsa Verde
Seared Tuna with Avocado Salsa Verde is made with 6-oz. tuna steaks, ripe avocado, and cilantro.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 10 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Fish
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Prepare the grill
Use the grill setup and heat described in the method.
2. Follow the blending step
Prepare the blending equipment before that stage of the recipe.
3. Match the cuts in the method
Use the chopping, slicing or cutting preparation specified.
Get to know the ingredients
fresh cilantro
In the method: Combine cilantro, garlic, capers, lime juice, red pepper flakes, 1/4 tsp. each of the salt and black pepper in a blender or mini food processor.
garlic clove
In the method: Combine cilantro, garlic, capers, lime juice, red pepper flakes, 1/4 tsp. each of the salt and black pepper in a blender or mini food processor.
capers (drained)
In the method: Combine cilantro, garlic, capers, lime juice, red pepper flakes, 1/4 tsp. each of the salt and black pepper in a blender or mini food processor.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2/3 cup fresh cilantroIngredient note
Source: 1 garlic cloveIngredient note
Source: 2 Tbsp. capers (drained)Ingredient note
Source: 1 Tbsp. fresh lime juiceIngredient note
Source: 1/4 tsp. crushed red pepper flakes (optional)Ingredient note
Source: 3/4 tsp. kosher salt (divided)Ingredient note
Source: 1/2 tsp. freshly ground black pepperIngredient note
Source: 1/2 cup extra-virgin olive oilIngredient note
Source: 1 medium ripe avocado (diced)Ingredient note
Source: 4 6-oz. tuna steaks
How to make it
0 of 3 steps completeMake room for Seared Tuna with Avocado Salsa Verde
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
To serve, slice tuna steaks and spoon avocado salsa verde overtop.
A little more help as you go
Prepare the finishing addition
Have the final topping or garnish ready for its specified step.
Prepare the pan
Follow the pan-heating step before adding its ingredients.
A few questions you might have
What should I prepare first?
Set out the blender, food processor, grill, and skillet. Start with this step: Combine cilantro, garlic, capers, lime juice, red pepper flakes, 1/4 tsp. each of the salt and black pepper in a blender or mini food processor.
Which preparation step should I plan for?
Use the grill setup and heat described in the method.
What happens at the end?
To serve, slice tuna steaks and spoon avocado salsa verde overtop.
Is there another preparation step to plan for?
Have the final topping or garnish ready for its specified step.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: dishingouthealth.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
