1tspCoriander seeds(coriander seeds powder can also be used)
For red peppers
1medium red onion
1medium red pepper(capsicum/bell pepper)
pinchred chill flakes
1tbspapple cider vinegar
1large, ripe avocado
fresh coriander (cilantro)chopped
pinchHimalayan Crystal Salt
Wash and pat dry the tuna steaks, sprinkle with a little salt, black pepper and a cover them with coconut oil on both sides. Set aside to come to room temperature.
Heat four tablespoons of coconut oil in a frying pan to medium hot but not sizzling. Add sliced onion and red peppers, cover with a lid and cook for 5 minutes, stirring a couple of times. Add paprika, cumin, garlic, apple cider vinegar, a good pinch of salt, chili flakes, and about 2 tablespoons of water. Mix through and cook for a further 4-5 minutes until softened slightly browned. Remove to a plate or use a different frying pan for tuna steaks.
Grind coriander seeds in a mortar and pestle or use coriander seeds powder instead. Heat up coconut butter sizzling hot. Add coriander seeds and the zest from one lime to the frying pan. Stir with the oil, allowing them to infuse the flavors. Keeping the heat high, add tuna steaks and turn the heat down to medium. Drizzle with juice from half a lime and cook for two minutes on each side (more if you like it well done and less if you it's super fresh and you like it rare). Use a spoon to bathe the steaks in the buttery, lime sauce they're cooking in.
Meanwhile, chop avocado and fresh coriander and season with a little sea salt and the remaining lime juice, about one tablespoon.
Assemble some of the red peppers on the serving plates. Place the tuna steaks and top with avocado salsa and more red peppers. Squeeze extra lime juice and drizzle with a little extra virgin olive oil just before serving.