New You Boot Camp Coconut Chicken Nuggets
14th April 2015
New You Boot Camp Chicken Marsala
14th April 2015
Ingredients
- 2 tuna steaks (about 150 g each, 1 cm thick)
- 1 tsp Coriander seeds (coriander seeds powder can also be used)
- 1 fresh lime
- 2 tbsp coconut oil
- 1 tsp coconut oil
- pinch sea salt
- pinch Black pepper
For red peppers
- 1 medium red onion
- 1 medium red pepper (capsicum/bell pepper)
- 2/3 tsp sweet paprika
- 2/3 tsp cumin powder
- pinch red chill flakes
- 1 clove large garlic
- 1 tbsp apple cider vinegar
- 3 tbsp coconut oil
For avocado
- 1 large, ripe avocado
- fresh coriander (cilantro) chopped
- 1/2 lime juiced
- pinch Himalayan Crystal Salt
Servings:
Instructions
- 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.
- Enjoy!
