Seared tuna with avocado salsa verde is a super-simple summer dish that is elegant enough for entertaining, but quick enough for weeknight dinners. Hello from Boulder, CO! I was invited to this beautiful mountain town by the Justin’s nut butter crew for a 3-day elevated snacking experience and I’m just thrilled to be here.
I’ve taken quite a few trips to Colorado this past year to visit my younger brother who lives in Denver, and seeing these sprawling mountain ranges never gets old. This is also my first time being out here during the summer months, as opposed to fall or winter, so it’s a completely difference experience. Follow me along on Instagram for all of the views (of mountains and food, of course) this weekend!And while on the topic of food, let me introduce you to the easiest, most delicious seared tuna dish. There are very few proteins more visually appealing than a slightly sauteéd tuna steak. Add a punchy avocado salsa verde to the mix and you’ve got a show-stopping main perfect for summer.
When shopping for fresh tuna steak, look for fish that is vibrant and glossy with tight musculature, which are all signs of freshness. And before you sear the tuna, be sure to get the pan screaming hot—this gives you a nice crust without overcooking the interior. Bright and bracing, this chunky-textured salsa can add life to anything it touches. Plus, it’s jam-packed with potassium, vitamin C, and fiber (thank you, almighty avocado). Dial up the heat by adding crushed red pepper flakes or chopped jalapeño to the mix.
Make a quick side by sautéing whichever fresh veggies you have on hand and you’ve got a meal worthy of having on repeat all summer long.
Seared Tuna with Avocado Salsa Verde
- 2/3 cup fresh cilantro
- 1 garlic clove
- 2 Tbsp. capers drained
- 1 Tbsp. fresh lime juice
- 1/4 tsp. crushed red pepper flakes optional
- 3/4 tsp. kosher salt divided
- 1/2 tsp. freshly ground black pepper
- 1/2 cup extra-virgin olive oil
- 1 medium ripe avocado diced
- 4 6-oz. tuna steaks
- 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. Blend, gradually pouring in all but 1 Tbsp. of the olive oil, until mostly smooth. Transfer mixture to a bowl; gently toss with diced avocado.
- Heat a grill pan or cast-iron skillet over high heat. Rub tuna steaks with reserved 1 Tbsp. oil; sprinkle with remaining 1/2 tsp. salt and 1/4 tsp. black pepper. Cook the fish for 3 minutes. Turn and cook until desired degree of doneness, 3 minutes longer for medium rare.
- To serve, slice tuna steaks and spoon avocado salsa verde overtop.